Instructions
Step 1: Preheat the oven to 400°F (200°C). Grease a muffin tin or ramekins.
Step 2: In a skillet over medium heat, melt butter and sauté diced onion until soft, about 3-4 minutes.
Step 3: Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and heavy cream. Add garlic powder, salt, and pepper. Cook until thickened, about 2-3 minutes.
Step 4: Add cooked chicken and frozen vegetables. Stir until evenly coated. Remove from heat.
Step 5: Cut puff pastry into circles large enough to fit into and slightly overhang the muffin cups. Line each muffin cup with puff pastry.
Step 6: Spoon the filling into each pastry-lined cup. Top with another layer of puff pastry and seal edges by pinching or pressing with a fork. Cut a small slit on top for venting.
Step 7: Brush the tops with beaten egg and bake for 20-25 minutes or until golden brown.
Step 8: Let cool slightly before removing from the tin and serving.
Storage Information
Store leftover pot pies in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. To freeze, wrap individually and store up to 2 months. Reheat directly from frozen, adding extra time in the oven.
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