Ingredients:

  • 450g cooked chicken breast, shredded
  • 150g frozen peas and carrots
  • 70g celery, diced
  • 80g yellow onion, finely minced
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • 55g unsalted butter
  • 35g all-purpose flour
  • 350ml low-sodium chicken bone broth
  • 120ml heavy cream
  • 400g chilled puff pastry
  • 1 large egg
  • 1 tbsp water

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Sauté the 80g of onion and 70g of celery in the 55g of melted butter over medium heat for about 5 minutes until the onions are translucent and shimmering.
  3. Sprinkle the 35g of flour over the vegetables and whisk constantly for 2 minutes.
  4. Slowly pour in the 350ml of chicken bone broth while whisking vigorously.
  5. Stir in the 120ml of heavy cream, the 450g of shredded chicken, 150g of peas and carrots, garlic, thyme, salt, and pepper. Simmer for 3 minutes until the sauce is thick enough to coat a spoon.
  6. Roll out the 400g of chilled puff pastry on a lightly floured surface and cut into 6 circles (slightly larger than the muffin tin holes).
  7. Divide the chicken mixture evenly into the muffin tin cups.
  8. Place a pastry circle over each cup, pressing the edges gently. Whisk the egg and 1 tbsp water together and brush the tops generously.
  9. Bake at 400°F (200°C) for 20-25 minutes until the pastry has puffed significantly and turned a deep golden brown.