SIMPLY HOME COOKING

MINI CHICKEN POT PIE

INGREDIENTS

  • 100gm fresh chicken breast

  • 1 can cream of chicken soup

  • 1 cup mixed frozen vegetables (peas, carrots, corn and green beans), defrosted puff pastry 

 

DIRECTIONS:

  • Preheat the oven to 190ºC.

  • Cut the chicken into small cube.

  • stir fry chicken for 2 min, add in mixed vegetables and cream of chicken soup and stir well. cook until the slighlty thickend.

  • Lay the puff pastry roll flat and cut out round shape. 

  • Press them in the cupcake pan along the bottom and up the sides.

  • Add the filling to each of the compartments (approximately 2 Tablespoons each).

  • Brush the top pastry with some egg wash. 

  • Bake at 190ºC for 20 to 25 minutes until golden brown and bubbly.

  • ~ enjoy ~