Sarah's Mini Chicken Pot Pies

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 pound ground chicken
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1/2 cup heavy cream
• Salt, to taste
• 1/2 cup frozen peas
• 1/4 cup freshly grated parmesan cheese
• 2 tablespoons freshly chopped parsley
• 1/2 of a 17.3-ounce package puff pastry sheets (2 sheets), thawed
• 1 egg, beaten

Directions

1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic and sauté for 3 minutes. Add ground chicken and cook for 5 minutes, or until cooked through. Add garlic powder, onion powder, oregano, thyme, smoked paprika, black pepper, and cayenne pepper and cook for 1 minute.
3. Add flour and stir until combined. Cook for 1 minute. Slowly add chicken broth and heavy cream and stir until combined. Bring to a simmer and cook for 3 minutes, or until thickened. Season with salt to taste.
4. Remove from heat and add frozen peas, parmesan cheese, and parsley. Stir until combined.
5. On a lightly floured surface, roll out puff pastry sheets and cut out 4-inch rounds. Place pastry rounds on a baking sheet lined with parchment paper.
6. Divide the chicken filling among the pastry rounds, about 1/4 cup per round. Brush the edges of the pastry with beaten egg. Top with remaining pastry rounds and press edges together with a fork to seal.
7. Brush the top of the pies with beaten egg. Cut a few slits in the top of the pies with a sharp knife. Bake for 20 minutes, or until golden brown.
8. Serve warm and enjoy!

Interesting Facts

• This recipe makes 8 mini chicken pot pies.
• You can use store-bought puff pastry sheets to save time.
• These mini pies are great for meal prepping and can be frozen for up to 3 months.