Description
These mini chicken pot pies are the ultimate portable comfort food, featuring a rich, savory chicken and vegetable filling encased in buttery, flaky puff pastry. Perfectly portioned for quick weeknight dinners or elegant gatherings, these handheld pies offer an optimal crust-to-filling ratio. By utilizing rotisserie chicken and store-bought pastry, you can achieve a gourmet, scratch-made experience with minimal kitchen effort. They are delicious, freezer-friendly, and consistently golden-brown, ensuring satisfaction in every bite.
Ingredients
2 cups cooked chicken, shredded
1 cup frozen mixed vegetables, thawed and drained
1 can (10.5oz) condensed cream of chicken soup
2 sheets puff pastry, thawed
1/4 cup low-sodium chicken broth
1/2 teaspoon dried thyme
1 large egg, beaten with 1 tablespoon water for egg wash
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Combine the shredded chicken, thawed vegetables, cream of chicken soup, chicken broth, and thyme in a large mixing bowl and stir until uniform.
Roll out the thawed puff pastry sheets on a lightly floured surface.
Cut the pastry into 12 squares large enough to line your muffin tin openings.
Press each pastry square into the muffin tin, then fill with the chicken mixture.
Top with remaining pastry or fold corners to seal.
Brush the tops with the prepared egg wash.
Bake for 25 minutes or until the pastry is golden brown and the filling is bubbly.
Notes
Ensure the puff pastry remains cold before baking for maximum flakiness. These pies can be frozen unbaked; simply add a few extra minutes to the bake time when cooking from frozen.
- Prep Time: 20
- Cook Time: 25
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 45mg