Mini Chicken Pot Pie Pockets

Mini Chicken Pot Pie Pockets

Recipes  Appetizers  Chicken  Main Dish  Meal ideas  Quick and Easy 

Description

These mini pot pies are delightfully easy to prepare. They make a great appetizer, light lunch or snack.

Ingredients

17.3 oz. puff pastry, thawed
1 c. cooked chicken
1 c. frozen peas and carrots
1/2 c. cream of chicken condensed soup
1/2 t. onion powder
1/2 t. garlic powder
4 oz. cream cheese, softened
1/2 c. Cheddar cheese, grated
1 egg, whisked

Directions



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Preheat oven to 350 degrees F. Like a rimmed baking sheet with parcment paper.

In a medium bowl, use a hand mixer to combine the soup, cream cheese, and seasonings; beat until smooth. Add in the frozen veggies, Cheddar cheese, and chicken.

Spread out the puff pastry sheets; cut each sheet into 9 squares.

Place 1 T. filling mixture on the middle of each square. There will be some filling left over.

Fold the square over on itself, making a triangle. Brush each with the whisked egg.

Bake 20 to 25 minutes until the tops are golden brown.

Let stand about 5 minutes before eating.

Serve.

10 servings.

Prep Time

Cook Time