Ingredients
1tbspolive oil
1½lbchicken breast,boneless, skinless
5¼tbspbutter
onion,diced
3carrots,diced
½cupflour
1cupmilk
2cupschicken broth
1cuppeas,frozen
1tspsalt
½tsppepper
4puff pastry,sheets
1egg,beaten
Preparation
Preheat the oven to 425 degrees F.
Add the oil to a large pot over high heat. Once the oil begins to shimmer, add the chicken, and stir for about 7 minutes until cooked through. Transfer the chicken to a bowl.
Melt butter in the same pot. Add the onions and carrots and stir for about 8 minutes until softened.
Add the flour, stirring to combine. Slowly add the milk and chicken broth, alternating between the two, stirring continuously and bringing to a boil.
Add the cooked chicken, peas, salt, and pepper, and stir until thoroughly mixed. Remove from heat and let cool.
Lay out puff pastry sheets and use a small 6-inch bowl to cut circles out of it. Place the dough circles in a nonstick muffin tin and fill with pot pie mixture.
Using the remaining puff pastry, cut ⅛-inch strips of dough, and make a lattice top for each muffin cup. Brush the lattice tops with the egg.
Bake for about 15 minutes, until golden brown.
Serve warm and enjoy!
