Mini Chicken Pot Pies
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"Yum yum!"
Comment Rosemary Wright
"can you put the chicken mixture in the cups and then cook it?"
Comment Stephannie Anderson
"These would be a great appetizers for te new year"
Comment Diane Laffey
"This looks so good, I think I'll have to try it! "
Comment Janet Davis
"Looks good"
Comment Susan Keeton
"amazing !"
Comment April D Johnson
"Looks and sounds good. Gonna have to try these."
Comment Barb Lightner
"These would be great for a get together or just when I would want a little something not to much."
Comment Diana Beatty
"looks really good..."
Comment Janet Davis
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Mini Chicken Pot Pies

Preheat oven to 400°F

Ingredients

9 ounces PERDUE® Grilled Chicken Breast Strips, Fully Cooked (22 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 PREP TIME: 10min COOK TIME: 25min
  • Serve SERVES 24
Nutritional Information
Serving Per Recipe: 24
Amount Per Serving
Calories 110
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 10mg 3%
Sodium 150mg 6%
Total Carbs 10g 3%
Dietary Fiber 1g 3%
Sugars 1g
Protein 5g
Vitamin A 6%
Vitamin C 2%
Calcium 0%
Iron 4%
*Percent Daily Values are based
on a 2,000 calorie diet.

  • Calories 110
  • Protein 5g
  • Sodium 150mg
  • Sat.Fat 3g
  • Sugar 1g

Mini Chicken Pot Pies

Preheat oven to 400°F

ingredients

Ingredients

9 ounces PERDUE® Grilled Chicken Breast Strips, Fully Cooked (22 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

ADD A COMMENT
Rated 5/5 based on 9 customer reviews
Bite-sized mini chicken pot pies make food fun. This recipe is a favorite for both children’s meals and party appetizers. Serves 24 https://www.perdue.com/recipeimages/mini_chicken_pot_pie_220x220.jpg https://www.perdue.com/recipeimages/mini_chicken_pot_pie_220x220.jpg

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