Ingredients
The following ingredients have 4 Servings
- 2 sheets of puff pastry
- 3-4 Tyson crispy chicken strips
- 2 Tbsp canola oil for cooking
- 1 small yellow onion
- 1 lg carrot
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 2 lg garlic cloves
- 1 Tbsp flour
- 1/2 cup chicken stock
- 1/2 cup heavy whipping cream
- Salt
- Fresh cracked black pepper
- 1 egg for brushing
Instruction
- Defrost puff pastry and cover it so it won't dry out.
- Preheat the oven to 400 and pre-bake the chicken strips until just done. (Once chicken strips are done, set them aside.)
- In a medium cooking pan, preheat oil over medium heat.
- Add diced yellow onion and carrots, saute until onion is transparent.
- Add peas, corn, and pressed garlic. Stir well and let the veggies cook for a few minutes, until soft.
- Sprinkle flour over veggies, mix well and pour in chicken stock and heavy cream while stirring. Add salt and pepper and keep stirring for a couple of minutes, until liquid is thickened. Take off heat.
- Dice cooked chicken strips and mix them in with the veggies.
- Cut puff pastry sheets in 4 squares each. (You will have 8 squares total.)
- Grease muffin pan and gently place each pastry square into muffin cups.
- Full each pastry cup with the chicken pot pie filling.
- Once the cups are filled, bring the edges of the dough together over the filling and press them together to seal.
- Whisk the egg and brush every pot pie pocket top with the egg-wash.
- Bake for 27-30 minutes.
