#bitesizedelights

A delightful twist on the classic chicken pot pie, these individual chicken pot pie tarts are easy to make and bursting with comforting flavors.

Ingredients: 1 sheet puff pastry, thawed. 2 cups cooked chicken, shredded. 1 cup frozen mixed vegetables, thawed. 1/2 cup diced onion. 1/3 cup butter. 1/3 cup all-purpose flour. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon dried thyme. 1 3/4 cups chicken broth. 1/2 cup milk.

Instructions: Preheat oven to 375F 190C. Press puff pastry into tart molds, trimming excess if necessary. In a saucepan, saut onion in butter until translucent. Stir in flour, salt, pepper, and thyme until well combined. Gradually add chicken broth and milk, stirring constantly until thickened. Fold in chicken and mixed vegetables. Spoon chicken mixture into prepared tart shells. Bake for 25-30 minutes, or until pastry is golden brown and filling is bubbly. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes