Mini Leftover Chicken Pot Pie
Mini pot pie using leftover chicken to get dinner on the table in a snap. Using puff pastry for a flaky, buttery crust that it's unbelievably flavorful with the creamy, lucious filling of the pot pie.
Servings 3
Ingredients
- 1 package Puff pastry
- 1 cup Chopped chicken
- 1 cup Frozen carrot and pea mixture, thawed
- 2 Tablespoons Flour
- 2 Tablespoons Butter
- 1 cup Chicken stock
- 1 cup Whole milk
- 1 tsp Garlic salt
- 1 tsp Onion powder
- 1 tsp Sage
- 1/2 tsp Salt
- 1/2 cup Shredded cheese
Instructions
- Thaw puffed pastry in the fridge over night.
- Heat the butter in a skillet on medium heat.
- Add flour and stir until it starts to brown just a touch.
- Add chicken stock, milk, salt, pepper, garlic powder, onion powder, and sage and stir constantly until it just begins to thicken.
- Add chicken and carrots and peas.
- Stir together until everything is warmed through and then mix in the cheese. Set aside to cool to room temperature.
- Cut pastry dough into squares and put it in muffin tins.
- Put the filling inside the dough. Bake in a preheated 400 degree oven for about 35 minutes or until pastry is perfectly crispy and browned on the edges.