Ingredients
Scale
- 1 lb boneless chicken thighs, diced
- 1 cup frozen mixed vegetables (no added sauces)
- 1 cup low-sodium chicken broth
- 4 oz cream cheese, softened
- 2 sheets puff pastry, thawed
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 2 tbsp unsalted butter
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a muffin tin with non-stick spray.
- In a skillet over medium heat, melt butter. Add onions and garlic; sauté until onions are translucent (about 5 minutes).
- Add diced chicken and frozen vegetables; cook until chicken is no longer pink (7-10 minutes).
- Stir in chicken broth and cream cheese until melted; season with thyme, salt, and pepper.
- Roll out puff pastry and cut circles to fit muffin cups, pressing them gently into place.
- Fill each pastry-lined cup with the chicken mixture and top with smaller pastry circles.
- Bake for 20-25 minutes or until golden brown.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie (100g)
- Calories: 290
- Sugar: 3g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 55mg