Ingredients:
- 2 cups (300g) cooked chicken breast, diced into ½ inch pieces
- 1 cup (150g) frozen mixed peas and carrots, thawed
- ½ cup (115g) unsalted butter
- ⅓ cup (40g) all-purpose flour
- 1 ½ cups (350ml) chicken broth, low sodium
- ½ cup (120ml) heavy cream
- 1 tsp (5g) onion powder
- ½ tsp (3g) dried thyme
- ½ tsp (3g) salt
- ¼ tsp (1g) cracked black pepper
- 1 sheet (250g) frozen puff pastry, thawed
- 1 large (50g) egg
- 1 tbsp (15ml) water
Instructions:
- Melt the butter in a large skillet over medium heat until foaming.
- Whisk in the flour and cook for 1-2 minutes until it smells slightly nutty but remains pale.
- Gradually pour in the chicken broth and heavy cream, whisking constantly to eliminate lumps until the sauce thickens into a velvety consistency.
- Stir in the onion powder, thyme, salt, and black pepper.
- Fold in the diced cooked chicken and thawed mixed vegetables, then remove from heat immediately.
- Preheat oven to 400°F (200°C).
- Spoon the chicken mixture evenly into 8 slots of a muffin tin, filling them about ¾ of the way.
- Cut the puff pastry into 8 equal circles or squares slightly larger than the muffin tin slots.
- Place the pastry over each pie, pressing the edges against the side of the tin to seal.
- Beat the egg with water and brush the tops of the pastry with the egg wash.
- Bake for 20-25 minutes until the pastry has risen and is deeply golden brown.