Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 sheet puff pastry or pie crust, cut into circles
- 1 egg, beaten
Instructions
- Preheat oven to 400°F (200°C).
- In a skillet, heat olive oil and sauté onions and garlic until translucent.
- Add cooked chicken and vegetables, cook for 2-3 minutes.
- Pour in chicken broth and heavy cream, simmer until thickened.
- Spoon filling into muffin tins lined with puff pastry circles.
- Cover with another pastry circle, seal edges, and brush with beaten egg.
- Bake for 20-25 minutes until golden brown.
Notes
- Use pre-cooked chicken for quick assembly.
- Adjust vegetables to your preference.
- Serve with a fresh salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 mini pie
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 80mg