Description
Indulge in the comforting flavors of Golden Garlic Chicken Pot Pie Cups, where flaky puff pastry meets a savory filling of tender chicken, fresh garlic, and vibrant vegetables. Perfect for any occasion, these bite-sized delights offer a nostalgic twist on traditional pot pie, making them an irresistible addition to family dinners or festive gatherings.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 3 cloves fresh garlic, minced
- 2 tbsp unsalted butter
- 1 cup frozen mixed vegetables
- 1 sheet store-bought puff pastry (thawed)
- 1 cup low-sodium chicken broth
- ½ cup sour cream
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Lightly spray a muffin tin with cooking spray.
- In a skillet, melt butter over medium heat. Add diced chicken breasts and cook until browned. Stir in minced garlic and frozen vegetables; cook until heated through.
- Pour in chicken broth, add sour cream, thyme, rosemary, salt, and pepper. Simmer for about 5 minutes until slightly thickened.
- Roll out the puff pastry on a floured surface to about an eighth-inch thickness and cut into circles for muffin cups.
- Place pastry circles into the muffin tin and fill with the chicken mixture. Bake for 18-20 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pot pie cup (85g)
- Calories: 230
- Sugar: 2g
- Sodium: 410mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 55mg