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- 1 pound cooked chicken breast, shredded - 1 cup frozen mixed vegetables (carrots, peas, corn) - 1 package (2 sheets) refrigerated puff pastry

Mini Chicken Pot Pie Muffins

Satisfy your cravings with Mini Chicken Pot Pie Muffins, the perfect blend of tender chicken, colorful veggies, and flaky pastry. This tasty and easy recipe is ideal for family dinners or game day snacks, and it's simple enough for cooks of any skill level! Get started now to impress your guests and create mouthwatering bites they'll love. Click to explore the full recipe and make these delightful muffins today!
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Ingredients
  

1 pound cooked chicken breast, shredded

1 cup frozen mixed vegetables (carrots, peas, corn)

1 cup chicken broth

1/2 cup heavy cream

1/4 cup onion, finely chopped

1 garlic clove, minced

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

1 package (2 sheets) refrigerated puff pastry

1 egg, beaten (for egg wash)

Instructions
 

Preheat your oven to 400°F (200°C) and grease a muffin tin with cooking spray.

    In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic; sauté until softened, about 3-4 minutes.

      Stir in the shredded chicken, frozen vegetables, thyme, rosemary, salt, and pepper. Cook for another 3-4 minutes until the vegetables are heated through.

        Pour in the chicken broth and heavy cream; bring the mixture to a simmer and cook for 5-7 minutes until slightly thickened. Remove from heat and let it cool slightly.

          Roll out one sheet of puff pastry on a lightly floured surface. Cut out circles using a cookie cutter or glass that is larger than the muffin tin cups (approximately 3-4 inches in diameter).

            Press the pastry circles into the greased muffin tin cups, allowing some to overhang the edges to form a crust.

              Fill each pastry cup with the chicken mixture, distributing it evenly among all the muffins.

                Roll out the second sheet of puff pastry and cut out smaller circles to use as tops for the muffins. Place these on top of the filled muffins and crimp the edges to seal.

                  Brush the tops of the muffins with the beaten egg for a golden finish.

                    Bake in the preheated oven for 20-25 minutes or until the pastry is puffed and golden brown.

                      Allow to cool slightly before removing from the muffin tin.

                        Prep Time 25 mins | Total Time 55 mins | Servings 12 muffins

                          - Presentation Tips: Serve warm, garnished with fresh parsley, and accompany with a side salad for a complete meal.