Mini Chicken Pot Pies
Mini Chicken Pot Pies
Ingredients
- 1 sheet puff pastry, thawed
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables, (peas & carrots)
- 1 cup cream of chicken soup, or heavy cream chicken gravy
- 1/2 cup shredded cheddar cheese
- 1 egg, beaten, for egg wash
- salt, to taste
- black pepper, to taste
Instructions
- 1
Preheat oven to 375°F (190°C) and grease a muffin tin thoroughly.
⏱️ 10 min•🌡️ 375
- 2
On a lightly floured surface, unroll the thawed puff pastry. Using a round cookie cutter or the rim of a glass, cut out circles large enough to fit into the muffin cups and extend slightly up the sides. Cut additional circles for the top lids.
⏱️ 5 min
- 3
Gently press one pastry circle into the bottom and up the sides of each greased muffin cup, forming a cup shape.
⏱️ 3 min
- 4
In a medium bowl, combine the shredded cooked chicken, mixed vegetables (peas & carrots), cream of chicken soup (or gravy), shredded cheddar cheese, salt, and black pepper. Mix until all ingredients are well combined.
⏱️ 5 min
- 5
Spoon the chicken and vegetable filling evenly into each pastry-lined muffin cup, filling them almost to the top. Place a smaller pastry circle on top of each filled cup to create a lid. Gently press the edges of the top pastry lid to seal it with the bottom pastry.
⏱️ 5 min
- 6
In a small bowl, lightly beat the egg. Using a pastry brush, brush the tops of each mini pot pie with the beaten egg wash. This will help them turn golden brown and shiny.
⏱️ 2 min
- 7
Bake in the preheated oven for 20–25 minutes, or until the puff pastry is puffed up, golden brown, and the filling is hot and bubbly.
⏱️ 25 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Mini Chicken Pot Pies
- 1 sheet puff pastry, thawed
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables, (peas & carrots)
- 1 cup cream of chicken soup, or heavy cream chicken gravy
- 1/2 cup shredded cheddar cheese
- 1 egg, beaten, for egg wash
- salt, to taste
- black pepper, to taste
Instructions
- 1
Preheat oven to 375°F (190°C) and grease a muffin tin thoroughly.
⏱️ 10 min•🌡️ 375 - 2
On a lightly floured surface, unroll the thawed puff pastry. Using a round cookie cutter or the rim of a glass, cut out circles large enough to fit into the muffin cups and extend slightly up the sides. Cut additional circles for the top lids.
⏱️ 5 min - 3
Gently press one pastry circle into the bottom and up the sides of each greased muffin cup, forming a cup shape.
⏱️ 3 min - 4
In a medium bowl, combine the shredded cooked chicken, mixed vegetables (peas & carrots), cream of chicken soup (or gravy), shredded cheddar cheese, salt, and black pepper. Mix until all ingredients are well combined.
⏱️ 5 min - 5
Spoon the chicken and vegetable filling evenly into each pastry-lined muffin cup, filling them almost to the top. Place a smaller pastry circle on top of each filled cup to create a lid. Gently press the edges of the top pastry lid to seal it with the bottom pastry.
⏱️ 5 min - 6
In a small bowl, lightly beat the egg. Using a pastry brush, brush the tops of each mini pot pie with the beaten egg wash. This will help them turn golden brown and shiny.
⏱️ 2 min - 7
Bake in the preheated oven for 20–25 minutes, or until the puff pastry is puffed up, golden brown, and the filling is hot and bubbly.
⏱️ 25 min•🌡️ 375