Muffin Tin Pot Pies

Name: Muffin Tin Pot Pies
Yield: 6 individual pot pies
Ingredients: 1 pound boneless, skinless chicken breasts; 1 bay leaf; 1 medium onion, halved, divided; 1 tablespoon extra virgin olive oil; a handful of mushroom caps, sliced or chopped; 1 small rib celery, finely chopped; ½ cup defrosted frozen peas and carrots; 2 tablespoons butter; 2 tablespoons flour, plus a sprinkle to roll out dough; ¾ cup chicken stock; ¼ cup cream or half-and-half; 1 rounded tablespoon Dijon mustard; 2 tablespoons fresh thyme or dill, finely chopped; salt and pepper; 8-ounce sheet frozen puff pastry dough, defrosted; 1 egg, beaten with a splash of water

Muffin Tin Pot Pies was pinched from <a href="http://www.tasteandtellblog.com/saturdays-with-rachael-ray-muffin-tin-pot-pies/" target="_blank">www.tasteandtellblog.com.</a>

"Individual chicken pot pies are made of puff pastry shells filled with a chicken, vegetable and gravy mixture...."

INGREDIENTS

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1 pound boneless, skinless chicken breasts

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1 bay leaf

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1 medium onion, halved, divided

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1 tablespoon extra virgin olive oil

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a handful of mushroom caps, sliced or chopped

•

1 small rib celery, finely chopped

•

½ cup defrosted frozen peas and carrots

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2 tablespoons butter

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2 tablespoons flour, plus a sprinkle to roll out dough

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¾ cup chicken stock

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¼ cup cream or half-and-half

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1 rounded tablespoon Dijon mustard

•

2 tablespoons fresh thyme or dill, finely chopped

•

salt and pepper

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8-ounce sheet frozen puff pastry dough, defrosted

•

1 egg, beaten with a splash of water

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