Ingredients:

  • 2 cups cooked chicken breast, shredded or diced
  • 1/2 cup yellow onion, finely diced
  • 1/2 cup carrots, small dice
  • 1/2 cup celery, sliced thin
  • 1/2 cup frozen petite peas
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 1.5 cups low-sodium chicken stock
  • 1/4 cup whole milk
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper
  • 2 sheets frozen puff pastry, thawed but cold

Instructions:

  1. Preheat your oven to 400°F (200°C) and lightly grease a standard 12-cup muffin tin.
  2. Melt the 4 tbsp of butter in a large skillet and add the onion, carrots, and celery. Note: Cook until the onions are translucent and the carrots are slightly softened.
  3. Sprinkle the 1/4 cup of flour over the vegetables and stir constantly for about 2 minutes until the mixture smells slightly nutty.
  4. Slowly pour in the 1.5 cups of chicken stock and 1/4 cup of milk while whisking. Note: Adding liquid slowly prevents lumps from forming in your gravy.
  5. Let the sauce bubble gently until it coats the back of a spoon thickly.
  6. Stir in the 2 cups of chicken, 1/2 cup of peas, thyme, garlic powder, salt, and pepper.
  7. Remove from heat and let it sit for at least 10 minutes. Note: A hot filling will melt the pastry dough prematurely, ruining the rise.
  8. Unroll your cold puff pastry and cut 12 circles for the bottoms (slightly larger than the muffin holes) and 12 circles for the tops.
  9. Press the larger pastry circles into the greased muffin tin, fill with the chicken mixture, and top with the smaller circles.
  10. Pinch the edges to seal and poke a small hole in the top of each pie until you see the steam can escape.
  11. Place in a 400°F (200°C) oven for 25 minutes until the crust is deep golden and the filling is bubbling through the vents.