This Mini Chicken Pot Pies With Puff Pastry recipe is THE BEST! If you’re a fan of chicken pot pies, you’re not going to want to miss out on this melt-in-your-mouth recipe! Every bite is the perfect combination of soft puff pasty with delicious chicken. Perfection!
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What I love about this Mini Chicken Pot Pie Puff Pastry Recipe is that it’s just so tender and full of flavor. I also love knowing that I can easily create this recipe that is SO MUCH BETTER than anything that you’re going to find at the store!
What is the easiest way to make mini chicken pot pies?
You’re not going to believe this but making this Mini Chicken Pot Pie Puff Pastry in a Muffin Tin is the answer to your question! Using a muffin tin (or cupcake pan) of any size is the perfect way to make these mini pot pies that everyone will love!
Confused? Don’t be – just scroll down to the recipe card and I’ll show you how!
Ingredients needed to make Mini Chicken Pot Pies With Puff Pastry
- Puff pastry
- Chopped chicken
- Frozen carrot and pea mixture
- Concentrated chicken cream soup
- Grated cheese
- Garlic salt
- Onion powder
How to Make Mini Chicken Pot Pie Puff Pastry Muffin Tin
This easy chicken pot pie recipe is CRAZY good and out of this world. You’re going to love the flaky and tender bites of this simple pot pie!
Prepare all the ingredients.
Mix cream soup with chicken and cheese.
Add a mixture of carrots and peas, salt, garlic, and onion powder. Mix.
Defrost the dough, cut it into squares, and put it in muffin molds.
Put the filling inside the dough. Bake in a preheated 190-degree oven for about 35 minutes
Can you add other vegetables to this chicken pot pie recipe?
You bet! You can easily add in onions, mushrooms, and even cut up celery. What you want to add, you can! This is a great recipe to feed the kids and to get more veggies into their tummies.
How hard is it to make a vegetable pot pie and leave out the chicken?
It’s as easy as it sounds! If you don’t want to add in the chicken, you don’t have to. You can easily make a vegetarian pot pie recipe to change things up a bit!
- 1 pack Puff pastry
- 1 cup Chopped chicken
- 1/2 cup Frozen carrot and pea mixture
- 1 cup Concentrated chicken cream soup
- 1/2 cup Grated cheese
- 1/2 tsp Garlic salt
- 1/2 tsp Onion powder
- 1/2 tsp Salt
1. Prepare all the ingredients.
2. Mix cream soup with chicken and cheese.
3. Add a mixture of carrots and peas, salt, garlic and onion powder. Mix.
4. Defrost the dough, cut into squares and put it in muffin molds.
5. Put the filling inside the dough. Bake in a preheated 190 degree oven for about 35 minutes