Ingredients
Scale
- 1 sheet frozen puff pastry, thawed
- 2 cups cooked chicken, shredded
- 1/2 cup carrots, diced
- 1/2 cup frozen peas
- 1/2 cup heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a mini muffin tin.
- Cut puff pastry into circles slightly larger than muffin cups, place into tins.
- In a saucepan, melt butter, whisk in flour, cook for 1 minute.
- Gradually add heavy cream, whisk until smooth, cook until thickened.
- Stir in chicken, carrots, peas, thyme; season with salt and pepper.
- Spoon filling into pastry-lined muffin cups.
- Cover with remaining pastry circles, seal edges.
- Bake for 20-25 minutes until golden brown.
Notes
- Ensure puff pastry is thawed for easy handling.
- You can prepare filling ahead and assemble before baking.
- Great served with a fresh green salad.
Nutrition
- Serving Size: 1 mini pie
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg
