Instructions
Step 1: Preheat oven to 400°F (200°C). Lightly grease a muffin tin.
Step 2: In a saucepan over medium heat, melt butter. Whisk in flour, salt, pepper, garlic powder, and thyme to form a roux. Cook for 1 minute.
Step 3: Gradually whisk in chicken broth and milk. Cook, stirring, until the mixture thickens, about 4–5 minutes.
Step 4: Remove from heat. Stir in cooked chicken, vegetables, and potatoes. Let the filling cool slightly.
Step 5: Roll out the puff pastry and cut into circles to fit the muffin tin cups and slightly larger circles for the tops.
Step 6: Press bottom circles into the tin. Fill each with chicken mixture, then top with the larger pastry circles. Seal and crimp edges.
Step 7: Brush tops with beaten egg. Cut a small slit in each to vent.
Step 8: Bake for 20–25 minutes, or until the crust is golden and puffed. Let cool for 5 minutes before serving.
Storage Information
Store cooled mini pot pies in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or toaster oven for best texture. They can also be frozen (before or after baking) for up to 2 months. Reheat from frozen at 350°F until warmed through.