Mini Creole Chicken Pot Pie

INGREDIENTS

• 1.5 cups of frozen peas and carrots, cooked and drained
• 1 cup diced cooked chicken (using rotisserie chicken for a deeper flavor)
• 1 can cream of chicken soup
• 1 tbsp fresh thyme, finely chopped, plus extra for garnish
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp Creole seasoning
• Salt and pepper, to taste
• 2 packages puff pastry sheets, thawed
• 1 beaten egg (for egg wash)
• 1/2 cup grated cheese (for topping)

INSTRUCTIONS

1. Preparation:
   
   • Preheat the oven to 375°F (190°C).
   • In a bowl, mix the cooked peas and carrots, diced chicken, and Cream of Chicken Soup.
   • Add garlic powder, onion powder, thyme, Creole seasoning, salt, and pepper. Stir until evenly combined.
2. Prepare Muffin Tin:
   
   • Lightly grease 12 cups of a muffin tin.
   • Roll out the puff pastry and cut into 12 squares. Press each square into a muffin cup, ensuring full coverage of each cup.
3. Assemble Pot Pies:
   
   • Evenly distribute the chicken mixture into each pastry-lined cup, filling them three-quarters full.
   • Cut out 12 pastry tops using a round cutter (or squares) and place them over each cup, pressing the edges to create a seal. Make a small slit on the top of each pie to vent.
4. Egg Wash and Bake:
   
   • Prepare the egg wash by whisking the beaten egg with a bit of water.
   • Brush each pastry top with the egg wash for a glossy finish.
   • Sprinkle grated cheddar cheese generously on top of each pie.
   • Bake for 20-25 minutes, or until the pastry puffs up and turns a beautiful golden brown.
5. Serve:
   
   • Let the pies cool in the tin for about 5-7 minutes.
   • Carefully remove them and place on a serving dish.
   • Garnish each pie with a sprig of fresh thyme.
   • Serve warm and enjoy the rich, Creole-inspired flavors.