These delightful mini chicken pot pies are the ultimate portable comfort food. Featuring a savory, creamy chicken and vegetable filling encased in buttery, flaky puff pastry, these individual-sized portions are perfect for quick weeknight dinners or elegant party appetizers. By pre-cooking the filling and using store-bought pastry, you achieve a golden, mess-free result that offers the nostalgic flavor of a home-cooked meal in under 45 minutes.
2 cups shredded cooked chicken
1 cup frozen peas and carrots, thawed
1 can (10.5 oz) low-sodium cream of chicken soup
2 sheets puff pastry, thawed
1 tsp onion powder
0.5 tsp dried thyme
Preheat your oven to 400 degrees Fahrenheit and lightly grease a standard 12-cup muffin tin.
In a large bowl, combine the shredded chicken, thawed peas and carrots, cream of chicken soup, onion powder, and dried thyme.
Stir the filling mixture thoroughly until all ingredients are evenly coated.
Roll out the thawed puff pastry sheets on a lightly floured surface.
Cut the pastry into 24 circles using a round cookie cutter or a wide-mouth glass.
Press one pastry circle into each muffin cup to form the bottom shell.
Spoon a generous amount of chicken filling into each pastry-lined cup.
Top each pie with a second pastry circle and press the edges to seal them firmly.
Cut small slits on top of each pie to allow steam to escape during the baking process.
Bake for 20 to 25 minutes or until the pastry turns a deep golden brown.
Ensure your puff pastry is kept cold until you are ready to use it for the flakiest texture. If you want a glossy finish, brush the tops with a beaten egg wash before baking. Store leftovers in an airtight container in the refrigerator and reheat in the oven to maintain crispiness.
Find it online: https://itisrecipes.com/mini-chicken-pot-pies/