Ingredients
3 tablespoons butter 🧈
1 onion, diced 🧅
2–3 cloves of garlic, minced 🧄
1/2 cup carrot, diced 🥕
1/4 cup celery, diced 🌿
1/2 cup frozen peas ❄️
1 tablespoon minced thyme 🌿
3 tablespoons all-purpose flour 🌾
1 cup chicken stock 🍗
1/2 cup milk 🥛
1 1/3 cup cooked and shredded chicken breast 🍗
Salt, to taste 🧂
Black pepper, to taste 🌶️
2 puff pastry sheets 🍃
1 egg, beaten 🥚
Instructions
1️⃣ Melt butter in a medium saucepan over medium-high heat. 🧈🔥
2️⃣ Add the minced garlic and cook until fragrant. Then add the onion, carrots, and celery and sauté for 4 to 5 minutes until they become soft. 🧄🧅🥕🌿
3️⃣ Add the salt, pepper, and minced thyme. 🧂🌶️🌿
4️⃣ Reduce heat to medium and stir in flour, cooking for 2 minutes. (The flour acts as a thickener). 🌾⏳
5️⃣ Add the peas, chicken stock, followed by milk, and continue to stir until the mixture thickens. ❄️🍗🥛
6️⃣ Fold in the shredded chicken, adjust the seasonings, and allow the mixture to cool down. 🍗❄️
7️⃣ Preheat the oven to 200°C (392°F). Line a baking sheet with parchment paper and set aside. 🔥📄
8️⃣ Take the puff pastry sheets out of the fridge. Use a rolling pin to roll out the sheet and then cut into 8 equal rectangles. 🍃🍃
9️⃣ Spoon 2 tablespoons of the chicken pot pie filling into the center of each rectangle. Place another puff pastry rectangle on top of the filling. Use a fork to press down on the edges and seal them together. 🥄🍃🍃
🔟 In a small bowl, beat 1 egg and then brush the egg wash over the top of the hand pies. 🥚🖌️
1️⃣1️⃣ Bake for 20-22 minutes until golden brown. ⏲️🥧
1️⃣2️⃣ Allow the hand pies to cool for 10 minutes on a wire rack. 🌬️⏳
1️⃣3️⃣ Enjoy! 😋
- Prep Time: 15 minutes
- Cook Time: 20-22 minutes
Nutrition
- Calories: 300 Kcal