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Mini Chicken Pot Pie Muffins

Mini Chicken Pot Pie Muffins: Comfort in Every Bite

Mini Chicken Pot Pie Muffins are delightful hand-held bites that capture the comfort of chicken pot pie in a convenient form.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 2 sheets Puff Pastry store-bought
  • 2 cups Cooked Chicken shredded rotisserie chicken
For the Filling
  • 2 cups Mixed Vegetables like peas, carrots, corn
  • 1 can Cream of Chicken Soup or homemade roux
  • to taste Salt
  • to taste Pepper
  • to taste Herbs your choice

Equipment

  • Muffin Tin
  • Rolling Pin

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Grease the muffin tin with non-stick spray or line with silicone liners.
  3. Roll out the puff pastry sheets until they are about 1/8-inch thick.
  4. In a medium mixing bowl, combine shredded cooked chicken, mixed vegetables, and cream of chicken soup. Season with salt and pepper to taste.
  5. Place rolled-out puff pastry circles into each greased muffin cup and spoon in the filling, filling about three-quarters full.
  6. Cut additional circles from the remaining puff pastry to cover the filling in each muffin cup, sealing the edges.
  7. Bake for approximately 20-25 minutes until golden brown.
  8. Allow to cool for a few minutes before serving warm.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

These muffins are freezer-friendly and can be stored in an airtight container for up to 3 days in the fridge or frozen for up to 2 months.

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