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Instructions
- In a skillet over medium heat, melt the butter. Add the diced onions and celery, cooking until softened.
- Stir in the cooked chicken and mixed vegetables, combining well.
- Sprinkle the flour over the mixture, stirring to coat, and cook for 1-2 minutes.
- Gradually mix in the chicken broth and milk, stirring continuously until the sauce thickens. Season with garlic powder, salt, and pepper.
- Remove from heat and let cool slightly.
- Roll out the puff pastry dough and cut circles to fit your muffin tin or ramekins.
- Place the pastry circles into the greased muffin tin, making sure they cover the sides and bottom.
- Spoon the chicken filling into each pastry case until evenly filled.
- Top with another layer of pastry and pinch the edges to seal. Make a few slits on top for steam to escape.
- Brush the tops with beaten egg for a golden finish.
- Preheat the air fryer to 350°F (175°C). Air fry the mini pot pies for 15-20 minutes or until golden brown.
- Let cool for a few minutes before removing and serving warm.
Chef’s Tips
- Feel free to customize the filling with your favorite vegetables or leftover meats.
- For added flavor, consider adding herbs such as thyme or rosemary to the filling.
- Preheat your air fryer before adding the pies for the best crispy texture.
Nutrition (per serving)
Approximate calories: 320, protein: 15g, carbs: 30g, fat: 18g
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