Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1/2 cup cream of chicken soup
- 1/4 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 package puff pastry sheets, thawed
- 1 egg, beaten
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, combine chicken, vegetables, cream of chicken soup, milk, garlic powder, and onion powder.
- Cut puff pastry sheets into small circles or squares to fit mini muffin tins.
- Spoon filling into pastry-lined muffin tins.
- Fold or top with pastry pieces, brush with beaten egg.
- Bake for 20-25 minutes until golden brown.
Notes
- Use homemade or store-bought cooked chicken for convenience.
- Ensure pastry is sealed well to prevent filling leaks.
- Can be made ahead and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Kids-friendly, Tex-Mex inspired
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 180 Kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg
