Mini Chicken Pot Pie

Mini Chicken Pot Pie

1.5 pounds chicken, cubed

1 cup diced carrots

1 cup frozen peas

1 yellow onion, diced

1/3 cup butter

1/4 cup flour

Salt and pepper

2/3 cup heavy whipping cream

1 1/4 cup chicken broth

1 roll puff pastry

1 egg

optional- add corn or green onions for more veggies

Preheat the oven to 425 degrees. In a large pot place the chicken, carrots, and peas. Bring to a boil and cook for 15 minutes. Drain the pot and set the chicken and vegetables aside. In a sauce pan melt the butter and cook down the onion. Once the onion is soft add in the flour and salt and pepper. Stir in heavy whipping cream. Let it thicken, then add in chicken broth. Add in the chicken and the vegetables. Spoon the chicken mixture into 4 small greased oven safe dishes. Roll out the puff pastry and cut into four equal pieces. Trim the sides to fit into your oven safe dishes. Place the puff pastry on top of the chicken mixture. Brush on an egg wash. Place in the oven for 15 minutes until the puff pastry is golden brown. Take out and allow the pot pies to cool for 5-10 minutes. Serve up!

*I used Country Crock Plant Based Butter, Gluten Free All Purpose Flour, Sweet Loren’s Puff Pastry and Trader Joe’s Vegan Heavy Whipping Cream.*