Mini Chicken Pot Pie Muffins
These Mini Chicken Pot Pie Muffins offer a delicious and convenient way to enjoy comfort food while prioritizing your health. Packed with lean protein, heart-healthy vegetables, and fiber-rich ingredients, they’re perfect for meal prep or a quick, nourishing snack. With a crispy puff pastry crust and a creamy, savory filling, they balance flavor and nutrition. You can also customize them with low-sodium or whole wheat options to meet specific dietary needs. A great choice for those focused on wellness, these mini pies make staying healthy easy and tasty!
Ingredients:
For the Filling:
2 tablespoons olive oil (rich in healthy fats that support heart health)
1 small onion, diced (a source of antioxidants for immune support)
2 carrots, peeled and diced (boosts your fiber intake for digestive health)
2 celery stalks, diced (supports hydration and heart health)
1/2 cup frozen peas (packed with protein and vitamins)
1/2 cup frozen corn (good source of essential minerals)
2 cups cooked chicken, shredded (lean protein to maintain muscle and overall well-being)
1/4 cup all-purpose flour
2 cups chicken broth (low-sodium options available to support heart health)
1 teaspoon fresh thyme leaves (anti-inflammatory benefits)
Salt and pepper to taste (moderate sodium for better blood pressure management)
For the Crust:
2 sheets puff pastry, thawed (choose whole wheat for added fiber)
1 egg, beaten for egg wash (high in protein and nutrients)
Directions:
1. Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin.
2. In a large pan, heat olive oil over medium heat. Sauté onions, carrots, and celery until softened. Add peas, corn, and shredded chicken.
3. Sprinkle flour over the mixture and stir until coated. Pour in the chicken broth and bring to a simmer. Cook until the sauce thickens, ensuring the filling provides a wholesome balance of nutrients.
4. Stir in thyme, salt, and pepper for added flavor without compromising your heart health.
5. Cut puff pastry into squares large enough to fit into the muffin cups. Press pastry squares into the tin, leaving an overhang.
6. Spoon filling into each pastry cup. Fold overhanging pastry over the filling and brush with the egg wash for that perfect, golden finish.
7. Bake for 25-30 minutes, or until pastry is golden brown. Allow them to cool for 5 minutes before serving.
Health Tip: These mini chicken pot pies are not only comforting but also great for meal prep. You can even tweak the recipe to suit dietary preferences like low-sodium, low-fat, or high-fiber options to align with your health insurance wellness goals. Pair with a side salad to maximize the nutritional benefits.
