mini chicken pot pie muffins

Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.

In a large saucepan, heat olive oil over medium heat. Sauté onions, carrots and celery until softened. Add peas, corn and chicken. Sprinkle flour over mixture and stir until coated.

Pour in chicken broth and bring to a simmer. Cook until sauce thickens. Stir in thyme, salt and pepper. Remove from heat.

Cut puff pastry into squares large enough to fit into muffin cups. Press pastry squares into tin, leaving an overhang.

Spoon filling into each pastry cup. Fold overhanging pastry over filling and brush with egg wash.

Bake for 25-30 minutes or until pastry is golden brown. Let cool for 5 minutes before serving.

Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes | Calories: 280 per muffin | Servings: 12 muffins