Mini Chicken Pot Pies

Name: Mini Chicken Pot Pies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 cups Cooked chicken; 2 cups Frozen mixed vegetables; 1 cups Chicken broth; 1 cup Cream of chicken soup; 2 pieces Puff pastry sheets; 0.5 whole Onion; 1 clove Garlic; 1 tsp Salt; 0.5 tsp Black pepper; 1 whole Egg

Rate this recipe

Alessandro Russo

Time

50 minutes

Servings

Calories

261

Delicious mini pot pies filled with tender chicken and vegetables, great for a comforting meal.

261

cal

24.1g

protein

19g

carbs

10.1g

fat

Ingredients (10)

Ingredient	Qty	Cal	P	C	F
Cooked chicken	2 cups	117	18g	0g	5g
Frozen mixed vegetables	2 cups	58	3g	12g	0g
Chicken broth	1 cups	4	0g	0g	0g
Cream of chicken soup	1 cup	57	2g	5g	4g
Puff pastry sheets	2 pieces	3	0g	0g	0g
Onion	0.5 whole	6	0g	1g	0g
Garlic	1 clove	1	0g	0g	0g
Salt	1 tsp	0	0g	0g	0g
Black pepper	0.5 tsp	1	0g	0g	0g
Egg	1 whole	16	1g	0g	1g

Ingredients (10)

Ingredient	Qty	Cal	P	C	F
Cooked chicken	2 cups	117	18g	0g	5g
Frozen mixed vegetables	2 cups	58	3g	12g	0g
Chicken broth	1 cups	4	0g	0g	0g
Cream of chicken soup	1 cup	57	2g	5g	4g
Puff pastry sheets	2 pieces	3	0g	0g	0g
Onion	0.5 whole	6	0g	1g	0g
Garlic	1 clove	1	0g	0g	0g
Salt	1 tsp	0	0g	0g	0g
Black pepper	0.5 tsp	1	0g	0g	0g
Egg	1 whole	16	1g	0g	1g

Directions

Step 1
Preheat the oven to 400°F (200°C).
Step 2
In a large bowl, combine cooked chicken, frozen vegetables, onion, garlic, chicken broth, cream of chicken soup, salt, and pepper.
Step 3
Roll out puff pastry sheets and cut into circles to line muffin tin cups.
Step 4
Fill each pastry-lined cup with the chicken mixture.
Step 5
Cut additional pastry for lids, seal edges with fork and brush tops with beaten egg.
Step 6
Bake for 25-30 minutes until golden brown.

Try a remix