Easy Mini Chicken Pot Pies
Chicken pot pie is a popular comfort food in the United States, with its origins in British cuisine.
This is high protein and non vegetarian recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.
Ingredients
- 300 gram Chicken Breast
- 1 cup Frozen Mixed Vegetables
- 1 can Cream of Chicken Soup
- 2 sheet Puff Pastry Sheets
- 1 unit Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the cooked chicken, mixed vegetables, cream of chicken soup, salt, and black pepper.
- Roll out the puff pastry sheets and cut them into circles slightly larger than the size of your muffin tin cups.
- Grease the muffin tin cups and line each cup with a puff pastry circle.
- Spoon the chicken and vegetable mixture into each puff pastry-lined cup.
- Whisk the egg in a small bowl and brush the edges of the puff pastry with the beaten egg.
- Place another puff pastry circle on top of each cup and press the edges to seal.
- Brush the tops of the pies with the beaten egg.
- Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown.
- Allow the pot pies to cool for 5 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 35g12%
- Sugars 5g
- Protein 20g40%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.