Description
Mini Chicken Pot Pies are the perfect comfort food in a bite-sized, flaky, and buttery puff pastry crust. With a creamy chicken and vegetable filling, they are great for snacks, appetizers, or a quick dinner. Ready in just 35 minutes, these mini pies are easily customizable and will delight the whole family.
Ingredients
- 1 cup cooked shredded chicken
- 1 cup mixed vegetables (peas, carrots)
- 1 can cream of chicken soup
- 1 package puff pastry (thawed)
- 1 egg (beaten for egg wash)
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, combine the shredded chicken, mixed vegetables, and cream of chicken soup.
- Roll out the puff pastry and cut circles to fit your muffin tin, leaving extra for the tops.
- Line each muffin tin cup with a puff pastry circle, then fill with the chicken mixture.
- Place another puff pastry circle on top, pressing the edges to seal. Brush with the beaten egg.
- Bake for 20-25 minutes or until golden brown.
- Let cool slightly before serving.
Notes
- Make sure not to overfill the pies to avoid sogginess.
- Rotisserie chicken is a great shortcut for added flavor.
- Feel free to add herbs or cheese for extra flavor.
- These pies can be made ahead of time and stored for later use.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizers, Snacks, Comfort Food, Quick Meals
- Method: Baking
- Cuisine: American
