🥧 Mini Chicken Pot Pie Muffins 🥧

"Savor the Comfort: Homemade Delights for Busy Weeknights!"

🍽️ Ingredients 🍽️
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 2 cups cooked chicken, shredded
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- 2 sheets puff pastry, thawed
- 1 egg, beaten for egg wash

🧑‍🍳 Directions 🧑‍🍳
1. Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
2. Warm the olive oil in a large pan over medium heat. Toss in the onions, carrots, and celery, cooking until they are just softened.
3. Add the peas, corn, and shredded chicken to the pan, mixing well.
4. Sprinkle flour over the vegetables and chicken, stirring until everything is evenly coated.
5. Gradually pour in the chicken broth, stirring continuously. Allow the mixture to simmer until it thickens. Then, stir in the thyme, salt, and pepper. Remove the pan from the heat.
6. Cut the puff pastry into squares that will fit the muffin cups, with a small overhang.
7. Place the pastry squares into the muffin cups, then spoon the filling into each cup.
8. Fold the overhanging pastry over the top of the filling and brush with the beaten egg.
9. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden and puffed.
10. Let the muffins cool in the pan for 5 minutes before serving.

🍎 Nutritional Information 🍎
- Calories: 280 per muffin
- Carbohydrates: 23g
- Protein: 14g
- Fat: 15g

💡 Tips and Tricks 💡
- For a vegetarian version, replace the chicken with a mix of mushrooms, potatoes, and additional veggies.
- These muffins freeze beautifully. Cool completely before freezing and reheat in the oven for best results.

⏳ Preparation time 🍰
Preparation time: 20 minutes | Cooking time: 30 minutes | Serving: 12 muffins

🥧 Hashtags 🥧
#ChickenPotPieMuffins #ComfortFood #MiniPotPies #EasyDinners #FamilyMealIdeas