Mini Chicken Pot Pies

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.

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: You can also use a package of mini puff pastry or phyllo cups and bake according to package directions.

Spoon about 1 tablespoon of the chicken mixture into each pastry and serve.

Season chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Heat the oil in a medium skillet over medium-high heat. Add the chicken and cook for 7 to 8 minutes per side or until well browned and cooked through. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Remove the chicken from the skillet and let it rest for 5 minutes. When it’s cool enough to handle, finely chop.

In the same 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 heat to low. Whisk in the chicken broth and milk, and cook until the mixture boils and thickens. Stir in the chicken, peas and sour cream. Season with the remaining salt and black pepper. Remove the skillet from the heat.

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.

Spoon about 1 tablespoon of the chicken mixture into each pastry and serve.

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 heat to low. Whisk in the chicken broth and milk, and cook until the mixture boils and thickens. Stir in the chopped, leftover chicken, peas and sour cream. Season with the salt and black pepper. Remove the skillet from the heat.

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.

Spoon about 1 tablespoon of the chicken mixture into each pastry and serve.