Ingredients
Scale
- 1 sheet puff pastry, thawed
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables, thawed
- 1/2 cup cream of chicken soup
- 1/4 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 375°F (190°C).
- Cut puff pastry into 12 circles using a cookie cutter. Place in greased mini muffin tins.
- Mix shredded chicken, vegetables, cream of chicken soup, milk, garlic, onion, salt, and pepper in a bowl.
- Spoon filling into pastry-lined tins.
- Brush pastry edges with beaten egg.
- Bake for 20-25 minutes until golden brown.
Notes
- Can substitute homemade pastry for puff pastry.
- Add herbs like thyme or parsley for extra flavor.
- Serve warm with a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 mini pie
- Calories: 180 Kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 35mg
