Description
Mini puff pastry bites filled with creamy chicken and vegetable filling, baked until golden and flaky. A comforting, handheld twist on classic chicken pot pie—perfect for parties, snacks, or easy dinners.
Ingredients
Scale
- 2 sheets puff pastry, thawed
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables, thawed
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a mini muffin tin or line a baking sheet with parchment paper.
- In a saucepan over medium heat, melt butter. Stir in flour and cook for 1 minute.
- Slowly whisk in chicken broth and heavy cream. Simmer until thickened, about 3–4 minutes.
- Stir in shredded chicken, thawed vegetables, salt, and black pepper. Remove from heat.
- Roll out puff pastry slightly and cut into 2–3 inch squares. Press into mini muffin cups or lay flat on baking sheet for open bites.
- Spoon a heaping teaspoon of filling into each pastry square. Top with parsley if using.
- Bake for 15–18 minutes or until puffed and golden brown. Let cool slightly before serving.
Notes
- Keep puff pastry cold while working to ensure flakiness.
- Use rotisserie chicken to save time.
- Don’t overfill to avoid spillage and sogginess.
- Reheat leftovers in the oven to keep the crust crisp.
Nutrition
- Serving Size: 1 bite
- Calories: 180
- Sugar: 1g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 35mg