Ingredients
Scale
- 1 cup cooked chicken, shredded
- 1/2 cup frozen peas
- 1/2 cup diced carrots
- 1 small onion, diced
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 1 sheet pre-made puff pastry or pie crust
- 1 egg, beaten
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Dice the puff pastry into small circles or squares for the mini pies and press into muffin tin cups.
- In a skillet, sauté onions, then add cooked chicken, vegetables, flour, and cook for 2 minutes.
- Slowly stir in heavy cream, season with salt and pepper, and simmer until thickened.
- Spoon the filling into pastry-lined muffin cups.
- Brush the tops with beaten egg.
- Bake for 20-25 minutes until golden brown.
Notes
- Use homemade or store-bought puff pastry for convenience.
- Prepare filling in advance and refrigerate for quick assembly.
- Adjust vegetables and seasonings to preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 mini pie
- Calories: 180 kcal Kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 30 mg