Description
Mini Chicken Pot Pie Christmas Trees are the perfect festive treat, combining flaky pastry with a savory filling of tender chicken and vibrant vegetables. These charming, bite-sized delights not only bring joy to your holiday gatherings but also fill your home with irresistible aromas that will have everyone asking for seconds. Easy to make and endlessly adaptable, they are sure to become a holiday favorite!
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lb)
- 2 cloves fresh garlic, minced
- 1 cup frozen mixed vegetables
- 1/2 cup heavy cream
- 2 sheets puff pastry, thawed
- 1 cup low-sodium chicken broth
- 1 tsp fresh thyme, chopped
- 1 tsp fresh rosemary, chopped
- 1 tbsp low-sodium soy sauce
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Chop chicken into bite-sized pieces and set aside.
- In a skillet over medium heat, sauté garlic in olive oil until fragrant. Add chicken and cook until golden brown (5-7 minutes).
- Stir in heavy cream and chicken broth; season with thyme, rosemary, soy sauce, salt, and pepper. Simmer for 3-5 minutes until slightly thickened.
- Roll out puff pastry on a floured surface to about 1/8 inch thick. Cut into tree shapes using a cookie cutter.
- Spoon chicken mixture onto each pastry shape and fold over edges to create pockets.
- Place on a parchment-lined baking sheet and bake for 15-20 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Mini Chicken Pot Pie (70g)
- Calories: 180
- Sugar: 1g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 35mg