These are easy individual sized chicken pot pies that are a lot easier than you think. Having store bought puff pastry on hand makes this recipe simple!

Start with making the chicken filling. Dice the carrots, celery and onions. Add to a frying pan and cook for 2-3 minutes. Add minced garlic, thyme and bay leaves.

In the same pan, add the diced chicken and cook for a couple minutes. Sprinkle the flour onto the chicken and stir. Add 2 cups water and the chicken boullion. Let the broth simmer until the sauce thickens. Add 1/2 cup heavy cream.

Prepare the oven, by heating it to 375 degrees F. Line a muffin tray with puff pastry. Cut out circles with a hole for the top.

Fill the puff pastry with chicken filling and place top on. Fold the edges and pinch together. Place in the oven and cook until the puff pastry is golden. About 25-30 minutes.

Enjoy!

Ingredients

• 2 packages of puff pastry
• 2 stalks of celery, chopped
• 2 medium carrots, chopped
• 1 small onion, diced
• 4 cups skinless chicken thighs
• 2 cloves of garlic, minced
• 1 tablespoon thyme
• 2 bay leaves
• 1/2 cup heavy cream
• 1/3 cup flour
• 2 cups water
• 1 chicken bouillon

Directions

1. Dice the carrots, celery and onions. Add to a frying pan and cook for 2-3 minutes. Add minced garlic, thyme and bay leaves.
2. In the same pan, add the diced chicken and cook for a couple minutes. Sprinkle the flour onto the chicken and stir.
3. Add 2 cups water and the chicken boullion. Let the broth simmer until the sauce thickens.
4. Add 1/2 cup heavy cream.
5. Prepare the oven, by heating it to 375 degrees F.
6. Line a muffin tray with puff pastry. Cut out circles with a hole for the top.
7. Fill the puff pastry with chicken filling and place top on. Fold the edges and pinch together.
8. Place in the oven and cook until the puff pastry is golden. About 25-30 minutes.
9. Enjoy!