Description
Delight in these comforting mini chicken pot pies featuring a flaky crust and a creamy filling of tender chicken and mixed vegetables. Perfect for any occasion!
Ingredients
Scale
- 2 cups cooked boneless, skinless chicken breasts, shredded
- 2 cups frozen mixed vegetables (carrots, peas, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1/4 cup whole milk
- 1 tsp dried thyme
- 2 sheets puff pastry dough, thawed
Instructions
- In a mixing bowl, combine shredded chicken, frozen mixed vegetables, cream of chicken soup, whole milk, and dried thyme. Mix until well combined.
- Preheat your oven to 400°F (200°C). Lightly grease a muffin tin with nonstick spray.
- Roll out puff pastry sheets on a lightly floured surface until about an eighth of an inch thick. Cut circles approximately four inches in diameter.
- Place pastry circles into each muffin cup and fill generously with the creamy filling mixture.
- Use leftover pastry scraps to cut smaller circles or strips for tops; place over each pie and crimp edges to seal.
- Bake in preheated oven for about 20-25 minutes or until golden brown and bubbling.
Nutrition
- Serving Size: 1 mini pie (90g)
- Calories: 220
- Sugar: 2g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 40mg
Keywords: Customize by swapping chicken for turkey or using only vegetables for a vegetarian option. Allow leftovers to cool before storing in an airtight container for up to three days.