Ingredients
Scale
- 1 cup cooked chicken, diced
- 1/2 cup frozen mixed vegetables, thawed
- 1/4 cup chopped onion
- 1/4 cup milk
- 1/4 cup heavy cream
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Instructions
- Preheat oven to 375°F (190°C).
- Sauté onion in butter until translucent.
- Add flour, mix well, then slowly stir in milk and cream to form a thick sauce.
- Mix in cooked chicken and vegetables, season as desired.
- Cut puff pastry into small circles and press into mini muffin tins.
- Fill each with chicken mixture, then cover with another pastry circle.
- Brush tops with beaten egg.
- Bake for 20-25 minutes until golden brown and crispy.
Notes
- Use store-bought puff pastry for quick prep.
- Can be made ahead and refrigerated before baking.
- Adjust filling ingredients for personal taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: All
Nutrition
- Serving Size: 1 mini pie
- Calories: 210 Kcal
- Sugar: 2g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 45mg