Easy Hand-Held Chicken Pot Pies

Ingredients and Weight:

• 2 boneless, skinless chicken breasts (1 lb)
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 1 cup peeled and cubed carrots
• 1 cup peeled and cubed celery
• 1 cup frozen peas
• 1 cup frozen corn
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 package (11 sheets) frozen puff pastry, thawed

Preparation Time:

20 minutes

Cooking Time:

35-40 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned on both sides. Remove chicken from skillet and set aside.
3. Add onion and garlic to the skillet and cook until softened. Stir in chicken broth, carrots, celery, peas, and corn. Bring to a boil.
4. Reduce heat to low and simmer for 15 minutes, or until vegetables are tender.
5. In a small bowl, whisk together flour, butter, milk, salt, and pepper. Gradually whisk into the soup mixture and cook until thickened, about 5 minutes.
6. Stir in chicken and return to the skillet.
7. Divide puff pastry sheets into 8 equal squares. Place 1 square on a baking sheet lined with parchment paper.
8. Spoon about 1/2 cup of filling onto the center of the square.
9. Fold the corners of the pastry sheet over the filling and press to seal.
10. Repeat with remaining pastry sheets and filling.
11. Bake for 35-40 minutes, or until golden brown.

Nutritional Information:

Per serving (1 pie):

• Calories: 350
• Fat: 15g
• Carbohydrates: 30g
• Protein: 25g

Dish Characteristics:

• Creamy and flavorful chicken pot pie filling
• Flaky, buttery puff pastry crust
• Portable and easy to eat

User Comments:

• "These hand-held chicken pot pies are amazing! The filling is so creamy and flavorful, and the crust is perfectly flaky." - Sarah R.
• "I love that these are easy to make and perfect for a quick and satisfying meal." - Tom W.
• "The kids loved these pot pies! They were a great way to get them to eat their vegetables." - Mary S.

Special Precautions and Tips:

• To make ahead, assemble the pot pies but do not bake them. Freeze them for up to 3 months. When ready to serve, thaw the pot pies overnight in the refrigerator and bake according to the recipe.
• If you don't have puff pastry, you can use crescent roll dough instead.