Mini Chicken Pot Pies

Mini Chicken Pot Pies🥧

Ingredients:

1 sheet Puff Pastry (or Pie Crust), thawed

2 cups Cooked Chicken, shredded

1 cup Mixed Veggies (Peas & Carrots)

1 cup Cream of Chicken Soup (or heavy cream chicken gravy)

1/2 cup Shredded Cheddar Cheese

1 Egg (beaten, for egg wash)

Salt & Black Pepper to taste

Instructions:

Preheat oven to 375°F (190°C) and grease a muffin tin.

Cut puff pastry into circles to fit the muffin cups (plus extra for top lids).

Press pastry circles into the bottom and sides of each muffin cup.

Mix shredded chicken, veggies, soup, cheese, salt, and pepper in a bowl.

Spoon filling into each pastry cup and cover with top pastry lids. Seal edges.

Brush tops with beaten egg wash for a golden shine.

Bake for 20–25 minutes until puff pastry is puffed and golden brown.

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