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Recipe Ingredients

  • 3 tablespoons  unsalted butter
  • 1 tablespoon olive oil
  • 1/2 small yellow onion, diced
  • 1/2 cup  all-purpose flour
  • 1 cup  whole milk
  • 1 1/2 cups  low-sodium chicken broth
  • 1 1/2 cups cooked chicken, cubed
  • 1 cup frozen vegetables of your choice
  • 1 teaspoon  salt
  • 1/2 teaspoon  freshly ground pepper
  • 2 sheets puff pastry, thawed
  • 1  egg, beaten

Recipe Directions

  1. Preheat the oven to 425°F.
  2. Combine the butter and olive oil in a large high-sided sauté pan.  Add the onions and sauté until translucent, about 8 minutes.  Add the flour and stir to combine.  Slowly add the milk and chicken broth, stirring continuously.  Bring the mixture to a simmer and cook for 1 minute.
  3. Add the cooked chicken and frozen vegetables and season with salt and pepper.  Cook for 3 minutes then remove from the heat and let cool.
  4. Lay out the puff pastry sheets and cut 4-inch circles out of the dough.  Place the dough circles in a 6-cup muffin pan.  Spoon the filling into each muffin cup.
  5. Using the remaining puff pastry, cut 1/4-inch strips of dough, and make a lattice top for each muffin cup.  Press the lattice top to seal around the edges of each muffin cup.  Brush the lattice tops with the egg wash.
  6. Bake for 20 minutes or until golden brown.

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