Description
Easy Pot Pie Muffins are the ultimate comfort food, delivering the warmth of a classic pot pie in convenient, bite-sized portions. These savory muffins are packed with shredded chicken, mixed vegetables, and a creamy filling, all encased in flaky puff pastry. Perfect for busy weeknights or as a crowd-pleasing appetizer at gatherings, they’re sure to be a hit with family and friends. Enjoy them fresh from the oven or save some for later snacking—either way, they won’t last long!
Ingredients
Scale
- 1 sheet pre-made puff pastry (thawed)
- 1 cup cooked, shredded chicken (preferably rotisserie)
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- ½ cup low-sodium chicken broth
- ¼ cup heavy cream
- ½ medium onion (diced)
- 2 cloves garlic (minced)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, sauté diced onion and minced garlic until fragrant.
- Stir in shredded chicken and mixed vegetables; heat through.
- Add chicken broth and heavy cream; stir until combined and slightly thickened.
- Grease a muffin tin and cut puff pastry into circles for each muffin cup.
- Fill pastry-lined cups with the chicken mixture; cover with another pastry circle and seal edges.
- Bake for 25-30 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 210
- Sugar: 1g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 35mg