Ingredients
Scale
- 1 package (2 sheets) store-bought puff pastry or pie crusts
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1/2 cup cream of chicken soup
- 1/4 cup milk or chicken broth
- 1 small onion, diced
- 2 tablespoons butter
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 375°F (190°C). Grease a muffin tin or mini pie dishes.
- Roll out puff pastry and cut into circles slightly larger than the muffin cups.
- In a skillet, melt butter and sauté onions until translucent. Add cooked chicken, vegetables, cream of chicken soup, milk, salt, and pepper. Cook until heated through and well combined.
- Fill each pastry circle with the chicken mixture. Cover with another pastry circle or fold as desired. Seal edges.
- Brush the top with beaten egg. Place in the oven and bake for 20-25 minutes until golden brown.
Notes
- Can substitute homemade pastry for store-bought for a flakier crust.
- For extra flavor, add herbs like thyme or parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Bake
- Cuisine: American
- Diet: Main Course
Nutrition
- Serving Size: 1 mini pie
- Calories: 270 Kcal
- Sugar: 3g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 60mg