Description
Mini Chicken Pot Pie Muffins are a delightful twist on the classic comfort dish, offering flaky pastry cups filled with tender chicken and colorful vegetables in a creamy sauce. Perfect for game nights, family gatherings, or cozy evenings at home, these bite-sized treats pack all the flavor of traditional pot pie into a convenient muffin form. Serve them warm straight from the oven or prepare ahead for effortless entertaining.
Ingredients
Scale
- 3 cups cooked, shredded boneless skinless chicken breasts
- 2 cloves fresh garlic, minced
- 1 cup frozen mixed vegetables (thawed)
- 2 sheets puff pastry (thawed)
- 1 cup low-sodium chicken broth
- 4 oz cream cheese (softened)
- 2 tbsp low-sodium soy sauce
Instructions
- Preheat oven to 400°F (200°C) and prepare a muffin tin with nonstick spray.
- Season chicken breasts with salt and pepper, cook in a skillet over medium heat until no longer pink, about 6-7 minutes per side. Let cool and shred.
- In a bowl, combine shredded chicken, thawed vegetables, minced garlic, cream cheese, chicken broth, and soy sauce; mix well.
- Roll out puff pastry and cut into squares to fit muffin wells. Place pastry squares in the muffin tin.
- Fill each pastry cup generously with the chicken mixture.
- Bake for 20-25 minutes until golden brown and puffed. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 35mg