Ingredients
Scale
- 1 sheet puff pastry, thawed
- 2 cups cooked chicken, shredded
- 1/2 cup peas
- 1/2 cup diced carrots
- 1 cup chicken gravy or thickened broth
- 1 egg, beaten
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cut puff pastry into 4-inch circles using a cookie cutter.
- Press pastry circles into a muffin tin to form cups.
- In a bowl, mix chicken, peas, carrots, and gravy.
- Spoon filling into pastry shells.
- Brush pastry edges with beaten egg.
- Bake for 20-25 minutes until golden brown.
- Let cool slightly before serving.
Notes
- You can prepare filling ahead and store in the refrigerator.
- Use homemade or store-bought gravy for convenience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free if using GF pastry
Nutrition
- Serving Size: 1 mini pie
- Calories: 290 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 75mg