Description
Mini chicken pot pies are a delightful comfort food that combines a flaky, buttery crust with savory chicken and vegetables in a creamy sauce. Perfect for family dinners or gatherings, these bite-sized pastries bring warmth and nostalgia to any table. Easy to prepare, they can be customized to suit your taste, making them a versatile favorite.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lb)
- 2 cloves fresh garlic, minced
- 1 cup mixed vegetables (frozen peas and carrots)
- 1 can (10.5 oz) cream of chicken soup
- 2 sheets puff pastry (thawed)
- 1 tbsp low-sodium soy sauce
Instructions
- Preheat your oven to 400°F (200°C) and grease a muffin tin with nonstick spray.
- Season chicken breasts with salt and pepper; cook in a skillet over medium heat for 8-10 minutes until fully cooked. Let cool before cubing.
- In a bowl, combine cream of chicken soup, soy sauce, minced garlic, and mixed vegetables. Stir in the cubed chicken until well coated.
- Roll out puff pastry on a floured surface; cut into circles to fit muffin tin cups. Place one circle in each cup, fill with the chicken mixture, and top with another pastry circle. Seal edges.
- Bake for 20-25 minutes or until golden brown. Let cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie (85g)
- Calories: 280
- Sugar: 2g
- Sodium: 430mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 45mg