Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 medium carrots, diced
- 1 cup frozen peas
- 1 medium onion, finely chopped
- 2 stalks celery, chopped
- 2 cups low-sodium chicken broth
- ¼ cup all-purpose flour
- 3 tablespoons butter
- 2 sheets puff pastry
Instructions
- Preheat your oven to 400°F (200°C). Wash and chop the carrots, onion, and celery.
- In a skillet over medium heat, melt 2 tablespoons of butter. Add diced chicken seasoned with salt and pepper; sauté for about 5 minutes until cooked through. Set aside.
- In the same skillet, melt another tablespoon of butter; add chopped onions, carrots, and celery. Sauté for about 5 minutes until softened.
- Sprinkle flour over the vegetable mixture and stir for one minute. Gradually pour in chicken broth while whisking to avoid lumps. Let simmer for about 3 minutes until thickened; stir in frozen peas.
- Roll out puff pastry on a floured surface and cut into circles to fit muffin tins. Spoon the filling into each pastry cup, then cover with another piece of pastry.
- Bake in the preheated oven for about 25 minutes until golden brown on top. Let cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 3g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg
Keywords: Substitute chicken with turkey or beef for different variations. Add colorful veggies like spinach or bell peppers for additional flavor and nutrition. Assemble but do not bake the pot pies; freeze them for up to three months and bake straight from frozen.