Chicken Pot Pie Pastry Cupcakes

Instructions

1. 1

   Preheat the oven to 200°C / 400°F.

2. 2

   Lightly grease a muffin tin or line it with baking cups suitable for oven use.

3. 3

   Roll out the puff pastry sheet and cut it into squares large enough to fit into the muffin cups, leaving a little pastry over the edges.

4. 4

   Press each pastry square gently into the muffin tin to form small pastry cups.

5. 5

   In a saucepan over medium heat, melt the unsalted butter.

6. 6

   Add the diced onion and cook for 2–3 minutes, until softened.

7. 7

   Sprinkle in the all-purpose flour and stir continuously for about 1 minute to form a light roux.

8. 8

   Slowly pour in the chicken broth while stirring to prevent lumps.

9. 9

   Add the light cream and dried thyme, then stir until the sauce thickens slightly.

10. 10

    Stir in the diced cooked chicken breast and the mixed peas, carrots, and corn.

11. 11

    Cook the filling for 2–3 minutes, until heated through and creamy.

12. 12

    Spoon the chicken pot pie filling evenly into the prepared puff pastry cups.

13. 13

    Fold any excess pastry slightly over the filling, or leave the centers open for a rustic cupcake-style look.

14. 14

    Bake for 18–22 minutes, or until the puff pastry is golden, crisp, and fully cooked.

15. 15

    Let the pastry cupcakes cool in the tin for 5 minutes before carefully removing them.

16. 16

    Serve warm.