Description
Flaky golden puff pastry filled with creamy chicken and veggies, baked in muffin tins.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 sheet puff pastry (or biscuit dough), thawed
- 1 cup mixed veggies (peas, carrots, corn)
- 1 cup cream of chicken soup
- ½ cup milk
- ½ cup shredded cheddar cheese
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ tsp thyme
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F and grease a muffin tin.
- Cut puff pastry into squares and press into muffin cups.
- In a bowl, mix chicken, veggies, cream of chicken soup, milk, garlic powder, pepper, and thyme.
- Spoon mixture into pastry cups, filling about ¾ full.
- Sprinkle cheddar cheese on top.
- Bake for 20–25 minutes until golden brown and bubbly.
- Garnish with parsley and serve warm.
Notes
- Ensure the puff pastry is fully thawed before use.
- Feel free to customize the mixed veggies based on your preference.
- These can be made ahead of time and reheated before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg