Mini chicken pot pie


for 12 servings

1 tablespoon of olive oil

1 1/2 lbs boneless, skinless chicken breast (680 g)

5 tablespoons of butter

Diced onion

3 carrots, cut into cubes

1/4 cup flour (60 g)

1 cup milk (240 ml)

2 cups chicken broth (470 ml)

1 cup frozen peas (150 g)

1 teaspoon of salt

Half a teaspoon pepper

4 slices of puff pastry

1 beaten egg


Preheat oven 425°F (220°C).

Add the oil to a large saucepan over high heat. Once the oil begins to shimmer, add the chicken and stir-fry until just cooked through, about 7 minutes. Transfer the chicken to a bowl.

Melt the butter in the same saucepan. Add the onions and carrots and stir until softened, about 8 minutes.

Add the flour, stirring to mix. Slowly add the milk and chicken broth, alternating between the two, stirring constantly, until boiling.

Add the cooked chicken and peas, salt and pepper, and stir until well combined. Remove it from the heat and let it cool.

Roll out the pastry sheets and use a small 6-inch (15 cm) bowl to cut circles out of it.

Place dough circles in a non-stick muffin tin and fill with pancake batter.

Using the leftover puff pastry, cut out 3mm strips of dough, and make a grid surface for each muffin cup. Brush tops of grids with egg.

Bake for 15 minutes, until golden brown.