Mini Chicken Pot Pies

Preheat oven to 400°F (200°C). Grease a muffin tin or line with paper liners if desired.

Cook the Filling:

In a skillet, melt butter over medium heat.

Sauté onion until soft, about 3–4 minutes, then add garlic and cook 1 more minute.

Stir in flour and cook for 1–2 minutes to remove the raw taste.

Add Liquids & Chicken:

Gradually whisk in chicken broth and milk until smooth.

Simmer for 2–3 minutes until slightly thickened.

Stir in cooked chicken, peas, carrots, thyme, salt, and pepper. Remove from heat.

Prepare Crusts:

Cut puff pastry into squares slightly larger than your muffin tin cups.

Press a square into each cup, letting the edges hang over slightly.

Fill & Top:

Spoon the chicken mixture into each pastry-lined cup.

Fold over the edges or place another square on top for a full “pie,” pressing edges to seal.

Brush tops with beaten egg for a golden finish.

Bake:

Bake for 20–25 minutes or until the crust is golden and puffed.

Let cool for a few minutes before serving.

These Mini Chicken Pot Pies are creamy, comforting, and perfect for individual servings.