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.