Made with AI
Chicken Pot Pie Pastry Cupcakes
50 min 396 kcal per serving Medium
Ingredients
4 Servings
- puff pastry sheet150 g
- cooked chicken breast, diced200 g
- mixed peas, carrots, and corn150 g
- light cream100 g
- diced onion50 g
- all-purpose flour20 g
- unsalted butter10 g
- chicken broth200 ml
- dried thyme1 tsp
Instructions
- 1
Preheat the oven to 200°C / 400°F.
- 2
Lightly grease a muffin tin or line it with baking cups suitable for oven use.
- 3
Roll out the puff pastry sheet and cut it into squares large enough to fit into the muffin cups, leaving a little pastry over the edges.
- 4
Press each pastry square gently into the muffin tin to form small pastry cups.
- 5
In a saucepan over medium heat, melt the unsalted butter.
- 6
Add the diced onion and cook for 2–3 minutes, until softened.
- 7
Sprinkle in the all-purpose flour and stir continuously for about 1 minute to form a light roux.
- 8
Slowly pour in the chicken broth while stirring to prevent lumps.
- 9
Add the light cream and dried thyme, then stir until the sauce thickens slightly.
