These Philly Cheesesteak Stuffed Peppers are a delicious low-carb spin on the famous sandwich and they are ready in just 30 minutes!

Step 1 Cook chicken in boiling water for 15 minutes until fully cooked and shred once cooled. I usually do this step a couple days ahead of time during my weekly meal prep or use leftover/rotisserie chicken for this recipe.

Step 2  Preheat oven to 400 F. In a large skillet, heat olive oil over med-high heat. Add onions, garlic, celery, carrots, salt and pepper, sauteing for 4-5 minutes until softened. Add flour, sage and thyme, mixing well. Add chicken broth, bringing to a boil and letting mixture thicken. Stir in chicken and peas, then remove from heat.

Step 3  Divide chicken mixture evenly among 4 medium-sized ramekins (I use the Coringware kind). Roll out puff pastry and cut into thin 1/2-inch thick slices with a pizza cutter. Take slices and add to ramekins in a criss-cross fashion, or just place a large piece of puff pastry overtop of the whole ramekin.–

Step 4 Place ramekins on a baking sheet and bake in the oven for 20 minutes until puff pastry is golden brown. Remove from oven, serve and enjoy!

Storing and Reheating You can store these mini pot pies in the fridge up to 3-4 days, whether you have cooked the filling and assembled in advance or if you have cooked the whole recipe at once. To reheat, I recommend you use the oven as that will get the puff pastry all crispy and refreshed. Bake at 350 for 10-15 minutes until the pot pies are reheated and the puff pastry is golden. These mini chicken pot pies taste so great even as leftovers! Another thing you can do is leave off the puff pastry from the pot pies that you will want to reheat, and add fresh puff pastry before baking. That way they really will taste like new!

Freezing this Recipe You can freeze these mini pot pies up to 3 months right in the ramekins – just be sure to cover them with foil or plastic wrap to prevent freezer burn. You can reheat in the oven right from frozen for 30 minutes in a 375 F oven. In this case, I would take a closer look at the type of ramekins you have to make sure they are oven safe and won't break during transfer – just be sure to take some precautions, otherwise you can defrost in the fridge overnight and then reheat.