Mini Chicken Pot Pie Muffins (Easy Puff Pastry Snack Recipe)
These easy Mini Chicken Pot Pie Muffins are the perfect family-friendly comfort food bite! Made with flaky puff pastry, shredded chicken, and creamy vegetables, they’re an ideal quick appetizer or grab-and-go snack for busy weeknights, parties, and game days.
Ingredients:
2 cups cooked shredded chicken (rotisserie chicken works great)
1 cup frozen mixed vegetables (peas, carrots, and corn), thawed
½ cup cream of chicken soup
¼ cup milk
1 teaspoon garlic powder
½ teaspoon dried thyme
Salt and black pepper, to taste
1 sheet puff pastry (or refrigerated pie dough), cut into small squares
1 egg, beaten (for egg wash)
Directions:
1. Preheat oven to 400°F (200°C) and grease a 12-cup muffin tin.
2. In a large bowl, mix together the shredded chicken, thawed vegetables, cream of chicken soup, milk, garlic powder, dried thyme, salt, and pepper until well combined.
3. Press the puff pastry squares into the muffin tin cups to form small cups.
4. Fill each cup with the creamy chicken mixture.
5. Fold the edges of the puff pastry slightly over the filling and brush with beaten egg for a golden finish.
6. Bake for 18–22 minutes or until the pastry is puffed and golden brown.
7. Remove from the oven and let cool slightly before serving.
Tips for Best Results:
Use leftover chicken or rotisserie chicken for a super fast prep.
Add a pinch of onion powder or parsley for more flavor.
Serve these mini puff pastry pot pies with ranch dip or gravy for entertaining!
Nutritional Info (per muffin, makes 12)
Calories: 180
Protein: 11g
Fat: 9g
Carbs: 14g
Fiber: 2g
Sugar: 1g
Mini Chicken Pot Pies, Easy Chicken Appetizers, Puff Pastry Recipes
