mini potpie landscape.jpg
mini potpie landscape.jpg
Mini Chicken Pot Pie
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Recipe - Price Rite of Bethlehem
mini potpie landscape.jpg
Mini Chicken Pot Pie
Prep Time15 Minutes
Servings12
Cook Time25 Minutes
Ingredients
1-12oz can Cream of mushroom soup
1 cup shredded chicken (cooked)
1 cup mirepoix (diced carrots, celery, onions)
1 cup frozen mix vegetables (opt. 1-10oz bag)
½ cup chicken stock (opt. veg stock)
2 tbsp butter
2 sheets puff pastry
1 egg (whisked)
5 sprigs thyme (optional)
Flaky sea salt (optional)
Pam cooking spray (optional)
Directions

Instructions:

Equipment:

Cupcake/muffin tin

 

1.       Sautee the mirepoix in the butter until the onions are translucent

2.       Add in the shredded chicken. Cook for approx. 1min

3.       Add in the cream of mushroom soup. Stir constantly until the soup has melted.

4.       Add in the chicken stock. Stir in until smooth and bring to a simmer.

5.       Add in herbs (thyme) and bring to a simmer, stir for approx. 1min then cut the heat off

6.       Mix in all of the frozen mixed vegetables to cool the mixture. Let the mixture cool completely at room temp.

7.       Preheat the oven to 350F

8.       Cut the puff pastry into 12 even squares

9.       Grease 12 spots in the muffin tin and add the puff pastry squares

10.   Fill the pastry with approx. 2 tbspof the cooled filling

11.   Fold and seal the puff pastry into a dumpling shape.

12.   Brush each of the puff pastry tops with the egg wash

13.   Top with sea salt

14.   Bake at 350F for 25mins or until golden brown.

15 minutes
Prep Time
25 minutes
Cook Time
12
Servings

Shop Ingredients

Makes 12 servings
1-12oz can Cream of mushroom soup
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Campbell's Condensed Cream of Mushroom, Soup, 10.5 Ounce
$1.49$0.14/oz
1 cup shredded chicken (cooked)
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Bowl & Basket Rotisserie Chicken, 33 Ounce
$6.79$0.21/oz
1 cup mirepoix (diced carrots, celery, onions)
Not Available
1 cup frozen mix vegetables (opt. 1-10oz bag)
Not Available
½ cup chicken stock (opt. veg stock)
Not Available
2 tbsp butter
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Bowl & Basket Sweet Cream Salted, Butter, 16 Ounce
$3.99$0.25/oz
2 sheets puff pastry
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Pepperidge Farm Puff Pastry Sheets, 17.3 Ounce
$5.49$0.32/oz
1 egg (whisked)
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Bowl & Basket Fresh White Large, Eggs, 12 Each
$3.19$0.27 each
5 sprigs thyme (optional)
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Badia Thyme, 0.5 Ounce
$0.89$1.78/oz
Flaky sea salt (optional)
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Badia Sea Salt Grinder, 4.25 Ounce
$2.69$0.63/oz
Pam cooking spray (optional)
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Pam Original Easy Cleanup No-Stick, Cooking Spray, 6 Ounce
$3.99$0.67/oz

Directions

Instructions:

Equipment:

Cupcake/muffin tin

 

1.       Sautee the mirepoix in the butter until the onions are translucent

2.       Add in the shredded chicken. Cook for approx. 1min

3.       Add in the cream of mushroom soup. Stir constantly until the soup has melted.

4.       Add in the chicken stock. Stir in until smooth and bring to a simmer.

5.       Add in herbs (thyme) and bring to a simmer, stir for approx. 1min then cut the heat off

6.       Mix in all of the frozen mixed vegetables to cool the mixture. Let the mixture cool completely at room temp.

7.       Preheat the oven to 350F

8.       Cut the puff pastry into 12 even squares

9.       Grease 12 spots in the muffin tin and add the puff pastry squares

10.   Fill the pastry with approx. 2 tbspof the cooled filling

11.   Fold and seal the puff pastry into a dumpling shape.

12.   Brush each of the puff pastry tops with the egg wash

13.   Top with sea salt

14.   Bake at 350F for 25mins or until golden brown.