Looking for a tasty and easy-to-make comfort food? These miniature chicken and mushroom pot pies are perfect for a cozy dinner at home. The combination of tender chicken and sautéed mushrooms in a creamy sauce, topped with a flaky crust, will definitely make your taste buds dance!
Ingredients:
- 1 sheet of puff pastry, thawed
- 1 egg, beaten
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 garlic clove, minced
- 2 cups of mushrooms, sliced
- 2 cups of cooked chicken, diced
- 1 cup of chicken broth
- 1/2 cup of heavy cream
- 1 tablespoon of flour
- 1/2 teaspoon of dried thyme
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, add the olive oil and sauté the onion until translucent. Add the garlic and mushrooms and cook for 5 minutes, or until the mushrooms are tender.
- Add the diced chicken, chicken broth, heavy cream, flour, thyme, salt, and pepper to the skillet. Stir well and let simmer for 5-7 minutes, or until the sauce thickens.
- Take the puff pastry sheet and cut it into 6 even squares. Place each square into a muffin tin and press down to form the shape of the tin.
- Spoon the chicken and mushroom mixture into each puff pastry cup.
- Brush the beaten egg over the top of the puff pastry cups.
- Bake for 20-25 minutes, or until the puff pastry is golden brown.
Serve these delicious miniature chicken and mushroom pot pies hot with a side salad or your favorite vegetables. They are perfect for a cozy night in or for a dinner party with friends and family. Enjoy!
