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Muffin Tin Pot Pies

Deborah, Taste and Tell
  • 60 minutes
  • Serves 6

INGREDIENTS

1 lb

boneless, skinless chicken breasts

1

bay leaf

1

medium onion, halved, divided

1 tbsp

extra virgin olive oil

1 handful

mushroom caps, sliced or chopped

1

small rib celery, finely chopped

1/2 cup

defrosted frozen peas and carrots

2 tbsp

butter

2 tbsp

flour, plus a sprinkle to roll out dough

3/4 cup

chicken stock

1/4 cup

cream or half-and-half

1

rounded tablespoon Dijon mustard

2 tbsp

fresh thyme or dill, finely chopped

salt and pepper

8

-ounce sheet frozen puff pastry dough, defrosted

1

egg, beaten with a splash of water