Description
Comforting chicken pot pie bites filled with savory chicken, fresh vegetables, and herbs in a flaky pastry.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup carrots, diced
- 1 cup peas
- 1 cup celery, diced
- 1 cup mushrooms, chopped
- 2 tablespoons fresh thyme
- 2 tablespoons fresh rosemary
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken broth
- 1 package puff pastry (store-bought or homemade)
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- Melt butter in a skillet over medium heat and sauté onions until translucent.
- Add carrots, celery, and mushrooms; cook until softened.
- Sprinkle flour and cook for 2 minutes.
- Gradually stir in chicken broth to create a creamy sauce.
- Add shredded chicken, peas, and season with thyme, rosemary, salt, and pepper; simmer until thickened.
- Roll out pastry and cut into shapes large enough for muffin tin.
- Place pastry in greased muffin tin, fill with chicken mixture, and cover with another pastry layer.
- Brush tops with egg wash and bake for 18-20 minutes until golden brown.
- Let cool briefly before serving.
Notes
Cook the filling in advance to save time. Feel free to customize the filling with vegetables or proteins of your choice.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 bites
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg
Keywords: chicken pot pie, appetizers, comfort food, party food, baking