Description
Mummy Chicken Pot Pies are a delightful twist on the classic comfort food, featuring tender chicken and colorful veggies enveloped in a rich, creamy sauce, all wrapped in a flaky golden pastry. These charming handheld pies not only satisfy your hunger but also bring a playful spirit to your dining table, making them perfect for family dinners or festive occasions. With their mummy-like appearance, they are sure to impress both kids and adults alike.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 pound)
- 2 cloves fresh garlic, minced
- 2 cups mixed vegetables (carrots and peas)
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 2 sheets puff pastry (thawed)
- 2 tbsp low-sodium soy sauce
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and spray a baking dish with nonstick cooking spray.
- Season chicken breasts with salt and pepper; cook in a skillet over medium heat for 6-8 minutes per side until golden brown. Let cool before dicing.
- Sauté garlic and mixed vegetables in the same skillet for about 5 minutes.
- Add chicken broth, heavy cream, and soy sauce; simmer until slightly thickened (about 3 minutes). Stir in diced chicken.
- Roll out puff pastry sheets and cut into circles. Spoon filling into ramekins or pie dishes, cover with pastry rounds, crimp edges to seal.
- Bake for 25-30 minutes until golden brown. Serve warm.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pot pie (approximately 220g)
- Calories: 420
- Sugar: 2g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 80mg