Mini Chicken Pot Pies 

Begin by cooking and shredding the chicken, and preparing the mixed vegetables.

Prep Filling

In a skillet, sauté diced onion in butter until translucent

Sauté Onion

Add flour to the skillet to create a roux, and cook for a minute to eliminate the raw flour taste.

Create Roux

Gradually add chicken broth and milk, stirring to create a creamy sauce.

Add Liquid

Mix in shredded chicken and mixed vegetables into the creamy sauce, creating the pot pie filling.

Combine Filling

Cut puff pastry sheets into small rounds and place them in mini muffin tins. Fill each pastry cup with the chicken and vegetable mixture.

Assemble Mini Pies

Cover each mini pie with another puff pastry round, creating a top crust.

Top with Pastry

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