Ingredients
Scale
- 1 sheet puff pastry, thawed
- 2 cups cooked chicken, shredded
- 1/2 cup frozen peas
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/3 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg, beaten
Instructions
- Preheat oven to 400°F (200°C).
- Roll out puff pastry and cut into small circles or squares.
- In a skillet, melt butter over medium heat, add flour, and cook for 1 minute.
- Gradually whisk in heavy cream, cook until thickened.
- Add shredded chicken, peas, carrots, celery, salt, and pepper; stir to combine.
- Spoon filling into pastry rounds, fold over, and seal edges.
- Brush with beaten egg.
- Bake on a parchment-lined baking sheet for 20-25 minutes until golden brown.
Notes
- Use refrigerated puff pastry for convenience.
- Ensure the filling is cooled slightly before filling to prevent soggy pastries.
- Serve warm with a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 mini pie
- Calories: 180 Kcal
- Sugar: 2g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg