Description
Flaky, golden puff pastry cups filled with creamy chicken, peas, and carrots—bite-sized comfort baked to perfection.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 sheet puff pastry, thawed
- 1 cup frozen peas and carrots
- 1 cup chicken gravy or cream of chicken soup
- ¼ cup diced onion
- 1 tbsp butter
- ½ tsp garlic powder
- ½ tsp thyme
- 1 egg (for egg wash)
- Salt & pepper to taste
Instructions
- Preheat oven to 400°F and lightly grease a muffin tin.
- In a skillet, melt butter and sauté onions until soft; add chicken, peas, carrots, gravy, and seasonings. Stir and simmer for 5 minutes.
- Cut puff pastry into 6 large squares and press into muffin cups, letting edges overhang slightly.
- Spoon filling into each pastry cup, then top with smaller pastry rounds. Seal edges and cut a small vent on top.
- Brush with egg wash for shine.
- Bake for 25–30 minutes until puffed and golden brown.
- Cool for 5 minutes before serving warm and flaky.
Notes
- Ensure the puff pastry is fully thawed before use.
- Feel free to customize the filling with your favorite vegetables.
- These can be made ahead of time and frozen before baking.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg