Cubicle Crew Chicken Pot Pie Cups
These individual chicken pot pie cups are a fun, deconstructed take on a comfort food classic. Perfect for a quick lunch or a party appetizer, they feature a creamy filling encased in flaky puff pastry, easily held and enjoyed.
Directions
- 1
Preheat oven to 400°F (200°C). Lightly grease a 12-cup muffin tin.
- 2
In a large skillet, heat olive oil over medium heat. Add onion, celery, and carrot. Cook until vegetables are softened, about 5-7 minutes.
- 3
Stir in the shredded cooked chicken, peas, and corn. Cook for another 2 minutes.
- 4
Sprinkle flour over the vegetable and chicken mixture. Cook for 1 minute, stirring constantly, to cook out the raw flour taste.
- 5
Gradually whisk in the chicken broth and heavy cream. Bring to a simmer, stirring constantly, until the sauce thickens. Stir in dried thyme, salt, and pepper.
- 6
Remove from heat and allow the filling to cool slightly while preparing the pastry.
- 7
Unroll the thawed puff pastry sheet on a lightly floured surface. Using a 3-inch round cutter (or a knife), cut out 12 circles.
- 8
Gently press each pastry circle into the prepared muffin cups, creating a cup shape. Ensure the edges slightly come up the sides.
- 9
Spoon the cooled chicken pot pie filling into each pastry cup, filling it almost to the top.
- 10
Brush the edges of the pastry with the beaten egg wash. This helps with browning and creates a nice finish.
- 11
Bake for 18-22 minutes, or until the pastry is golden brown and puffed, and the filling is bubbly.
- 12
Let the pot pie cups cool in the muffin tin for 5 minutes before carefully removing them to a wire rack. Serve warm.