Mini Chicken Pot Pies (Printable Version)

Golden puff pastry cups filled with tender chicken, vegetables and creamy sauce - perfect bite-sized comfort food.

# Ingredients:

01 - 3-4 boneless, skinless chicken breasts (about 450g)
02 - 2 cups frozen mixed vegetables
03 - 2 tablespoons unsalted butter
04 - 1/4 cup all-purpose flour
05 - 1 cup low-sodium chicken broth
06 - 1/2 cup heavy cream
07 - 2 sheets puff pastry
08 - Salt and freshly ground black pepper to taste
09 - Fresh thyme to taste

# Steps:

01 - Preheat oven to 200°C (400°F).
02 - In a skillet, melt butter over medium heat. Add diced chicken and cook until golden brown, about 8 minutes.
03 - Stir in frozen mixed vegetables until heated through.
04 - Sprinkle flour over the mixture and gradually add chicken broth while stirring continuously until thickened, about 5 minutes.
05 - Mix in heavy cream, thyme, salt, and pepper. Remove from heat.
06 - Roll out puff pastry sheets and cut circles to fit muffin tins.
07 - Line muffin cups with pastry circles, fill with the chicken mixture, then fold excess pastry over the top or cut smaller circles for lids.
08 - Bake for 20-25 minutes until golden brown.
09 - Allow to cool slightly before serving.

# Notes:

01 - These mini pot pies can be prepared ahead and refrigerated before baking. Simply add 5-7 minutes to the baking time if cooking from cold.