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Mini Chicken Pot Pies
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"Yum yum!"
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"can you put the chicken mixture in the cups and then cook it?"
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Mini Chicken Pot Pies

Preheat oven to 400°F

Ingredients

9 ounces PERDUE® SIMPLY SMART® Original Grilled Chicken Strips (18 oz.)
2 tbsp. butter
1/4 cup chopped onion
1/4 cup finely diced carrots
1/4 cup chopped mushrooms
2 tbsp. all-purpose flour
1/4 cup chicken stock
1/3 cup milk
2 tbsp. sour cream or Greek yogurt
1/4 cup frozen peas
1/4 tsp. salt
1/8 tsp. black pepper
1 box (2 sheets) frozen puff pastry, thawed in the refrigerator overnight
Step One

Mini Chicken Pot Pies

Time make it in:

WITH PERDUE® SIMPLY SMART® Original Grilled Chicken Strips (18 oz.)

Serves 24 | Prep Time: | Cook Time:

Nutritional Information
Serving Per Recipe: 24
Amount Per Serving
Calories 120
% Daily Value*
Total Fat 7g 11%
Saturated Fat 3.5g 18%
Cholesterol 10mg 3%
Sodium 220mg 9%
Total Carbs 10g 3%
Dietary Fiber 1g 3%
Sugars 1g
Protein 5g
Vitamin A 6%
Vitamin C 0%
Calcium 0%
Iron 4%
*Percent Daily Values are based
on a 2,000 calorie diet.

  • Calories 120
  • Protein 5g
  • Sodium 220mg
  • Sat.Fat 3.5g
  • Sugar 1g

Mini Chicken Pot Pies

Preheat oven to 400°F

ingredients

Ingredients

9 ounces PERDUE® SIMPLY SMART® Original Grilled Chicken Strips (18 oz.)
2 tbsp. butter
1/4 cup chopped onion
1/4 cup finely diced carrots
1/4 cup chopped mushrooms
2 tbsp. all-purpose flour
1/4 cup chicken stock
1/3 cup milk
2 tbsp. sour cream or Greek yogurt
1/4 cup frozen peas
1/4 tsp. salt
1/8 tsp. black pepper
1 box (2 sheets) frozen puff pastry, thawed in the refrigerator overnight
ingredients

Step one: Thicken

In a large skillet, heat the butter over medium heat. Add the onion, carrots and mushrooms. Cook until the vegetables are tender, stirring occasionally, about 3 to 5 minutes. Whisk in the flour and cook for 2 minutes. Reduce the heat to low. Whisk in the chicken broth and milk, and cook until the mixture boils and thickens. Stir in the finely chopped chicken, peas and sour cream. Season with the salt and black pepper. Remove the skillet from the heat.

ingredients

Step two: Bake

Preheat oven to 400°F. Unfold the puff pastry sheet and lightly roll on a floured surface. With a sharp knife or pizza cutter, cut into 3 strips along the fold marks. Cut each strip into 4 rectangles. Press the rectangles into mini muffin-pan cups. Bake for 15 minutes or until the pastries are puffed and golden brown. Using the back of a spoon, press down the centers of the hot pastries to make wells. Cool in the pan on a wire rack for 5 minutes. Repeat with second pastry sheet.

TIP: You can also use a package of mini puff pastry or phyllo cups and bake according to package directions.

ingredients

Step three: Serve

Spoon about 1 tablespoon of the chicken mixture into each pastry and serve.

TA DA!

Mini Chicken Pot Pies

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