Mini Chicken Pot Pies
MINI CHICKEN POT PIES Mini Chicken Pot Pies are the homiest and most comforting food. Puff pastry shells are filled with a creamy chicken, vegetables and gravy mixture. I'm going shop-bought on the puff pastry and home made on the filling to keep things quick and simple. HOW TO MAKE MINI CHICKEN POT PIES - Beasure to let the puff pastry thaw on the counter for 20 - 30 minutes. When thawed, the puff pastry should pliable enough to cut or unfold without cracking but not so soft that it feels floppy in your hands. If it starts to crack, let it thaw at room temperature a few more minutes. If it feels too soft, chill it in the fridge for 30 minutes. - The filling of the pies start with a roux. Made from butter, flour and milk which helps to thicken the cooking liquid to make a sauce. Milk can be substitute with cream. - You can use left over chicken if you have it on hand. Cook the vegetables without the meat then stir the cooked chicken into the creamy sauce before it is remo