Mini Chicken Pot Pies

So, I had these occasionally as a child and I made them the other day for dinner. I wanted to share the love. I think they are super yummy! I hope you like them too.

Mini Chicken Pot Pies

Ingredients:

1 lb. chicken breast cut in bite sized pieces
1 onion chopped
1 stick butter
1/2 C. flour
1 family size package frozen veggies (carrots, peas, corn, etc..)
4-6 C. milk (depending on desired thickness of sause)
salt & pepper to taste
2 packages Peppridge Farms Puff Pastry Shells

Directions:

Preheat oven and cook the puff pastry shells according to package directions. Meanwhile, saute chicken and onion until fully cooked. Set aside. Make a roux with the butter and flour. (Melt butter into a large (family sized) pan, add flour and whisk till completely incorporated. Continue to cook over low heat until it has a nice toasted smell.) Add milk in thirds and continue to cook over medium heat until thickened to desired texture. Add chicken mixture, frozen veggies and salt and pepper to taste. Cook until the veggies are done (about 5 min.). When the puff pastry is done remove from oven and gently remove top and set aside. Remove the innards of the pastry shells. Fill the puff pastry shells with filling and replace the tops. Enjoy!

Extra pastry shells can be filled with pudding, fruit, and whipped cream for an individual dessert!