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Mini Chicken Pot Pie Cups

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 pieces
Calories 250
These savory mini chicken pot pie cups are perfect for a quick, comforting meal or appetizer, combining flaky pastry with a hearty chicken and vegetable filling.

Ingredients

pastry

  • 1 package pre-made pastry dough (or puff pastry)
  • 2 cups cooked chicken, shredded
  • 1 cup frozen peas and carrots mix
  • 1/2 cup diced onion
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon thyme (optional)
  • 1 egg beaten (for egg wash)

Instructions 

  • Preheat oven to 400°F (200°C). Roll out pastry and cut into circles; press into muffin tin.
  • Melt butter, sauté onion until translucent, then stir in flour and cook 1 min.
  • Gradually whisk in chicken broth and milk, cook until thickened. Mix in chicken, peas, carrots, and seasonings.
  • Fill pastry cups with chicken mixture, top with pastry circles if desired, brush with egg wash.
  • Bake 20-25 minutes until golden and bubbling. Cool slightly before serving.

Notes

Use pre-made pastry for convenience and enjoy these savory bites!
Calories: 250kcal
Cost: $15
Course: Appetizer
Cuisine: American
Keyword: Chicken, mini, pot pie