Mini Chicken Pot Pies
In The Refrigerated Meat Case
Mini Chicken Pot Pies
In The Refrigerated Meat Case
PREP TIME: 10min COOK TIME: 25min
Serves 24
- 110
Calories - 5g
Protein - 150mg
Sodium - 3g
Sat. Fat - 1g
Sugar 
Ingredients
2 tbsp. butter
1/4 cup chopped onion
1/4 cup finely diced carrots
1/4 cup chopped mushrooms
2 tbsp. all-purpose flour
1/4 cup chicken stock
1/3 cup milk
2 tbsp. sour cream or Greek yogurt
1/4 cup frozen peas
1/4 tsp. salt
1/8 tsp. black pepper
1 box (2 sheets) frozen puff pastry, thawed in the refrigerator overnight
Step 1
Thicken
In a large skillet, heat the butter over medium heat. Add the onion, carrots and mushrooms. Cook until the vegetables are tender, stirring occasionally, about 3 to 5 minutes. Whisk in the flour and cook for 2 minutes. Reduce the heat to low. Whisk in the chicken broth and milk, and cook until the mixture boils and thickens. Stir in the finely chopped chicken, peas and sour cream. Season with the salt and black pepper. Remove the skillet from the heat.
Step 2
Bake
Preheat oven to 400°F. Unfold the puff pastry sheet and lightly roll on a floured surface. With a sharp knife or pizza cutter, cut into 3 strips along the fold marks. Cut each strip into 4 rectangles. Press the rectangles into mini muffin-pan cups. Bake for 15 minutes or until the pastries are puffed and golden brown. Using the back of a spoon, press down the centers of the hot pastries to make wells. Cool in the pan on a wire rack for 5 minutes. Repeat with second pastry sheet.
TIP
TIP: You can also use a package of mini puff pastry or phyllo cups and bake according to package directions.
Step 3
Serve
Spoon about 1 tablespoon of the chicken mixture into each pastry and serve.
105 MIN
