Easy Mini Chicken Pot Pies

• 份量: 3 (6 mini pies)
• 總時間: 1 hour 56 minutes

食材

⅓ cup onion, diced

2 cups cooked chicken, shredded or diced

1 cup frozen mixed vegetables (peas, carrots, corn, etc.)

2 tbsp butter

2 tbsp all-purpose flour

1 cup chicken broth

½ cup milk

Salt & black pepper to taste

1 tsp garlic powder (optional)

1 sheet puff pastry or refrigerated biscuit dough

1 egg (for egg wash – optional, for shine)

步驟

Make the Filling: In a skillet over medium heat, melt butter. Sauté onions until soft. Stir in flour and cook 1 minute. Slowly whisk in broth and milk. Simmer until thickened, then stir in chicken and veggies. Season with salt, pepper, and garlic powder.

Preheat Oven: To 375°F (190°C).

Prepare Dough: Cut puff pastry or biscuit dough to fit your muffin tin or ramekins. Press into greased wells.

Fill & Top: Spoon chicken mixture into each cup. Top with another piece of dough, sealing the edges. Cut a small slit in the top or poke with a fork.

Bake: Brush tops with egg wash if desired. Bake for 20–25 minutes or until golden brown.

Cool Slightly & Serve: Let them rest for a few minutes before removing and serving.

Nutritional Information:

Prep Time: 20 mins | Cooking Time: 25 mins | Total Time: 45 mins

Kcal: ~280 per pie | 🍽️ Servings: 6 mini pies