Description
These delightful mini chicken pot pie bites are the perfect handheld version of classic comfort food. Featuring a buttery, flaky puff pastry crust filled with a savory mixture of shredded chicken, fresh herbs, and a creamy vegetable medley, these bites are ideal for parties or a quick, satisfying weeknight dinner. They are designed to be easy to serve and enjoyed by guests of all ages.
Ingredients
1 cup shredded pre-cooked chicken breast
1 tbsp extra virgin olive oil
2 cloves garlic, minced
1/2 cup onion, finely diced
1 cup mixed vegetables (carrots, peas, corn)
1/2 cup low sodium chicken broth
1/4 cup heavy cream
1 tbsp fresh herbs (thyme or parsley)
Salt and pepper to taste
2 sheets store-bought puff pastry
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Heat olive oil in a skillet over medium heat.
Sauté the diced onion until translucent, then add minced garlic and cook for one minute.
Stir in the mixed vegetables and cook until they begin to soften.
Add the shredded chicken and herbs to the skillet.
Pour in the chicken broth and heavy cream, simmering until the mixture thickens slightly.
Season with salt and pepper to taste, then remove from heat to cool.
Cut the pastry dough into small squares and press them into a mini muffin tin.
Spoon the cooled chicken mixture into each pastry cup.
Bake for 20 minutes or until the pastry is golden brown and flaky.
Notes
Ensure the filling has cooled slightly before adding to the pastry to prevent the crust from becoming soggy. Store any leftovers in an airtight container in the refrigerator and reheat in a warm oven to maintain crispness.
- Prep Time: 15
- Cook Time: 20
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 bites
- Calories: 140
- Sugar: 1g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg