mini potpie landscape.jpg
mini potpie landscape.jpg
Mini Chicken Pot Pie
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Recipe - Fairway Market Corporate
mini potpie landscape.jpg
Mini Chicken Pot Pie
Prep Time15 Minutes
Servings12
Cook Time25 Minutes
Ingredients
1-12oz can Cream of mushroom soup
1 cup shredded chicken (cooked)
1 cup mirepoix (diced carrots, celery, onions)
1 cup frozen mix vegetables (opt. 1-10oz bag)
½ cup chicken stock (opt. veg stock)
2 tbsp butter
2 sheets puff pastry
1 egg (whisked)
5 sprigs thyme (optional)
Flaky sea salt (optional)
Pam cooking spray (optional)
Directions

Instructions:

Equipment:

Cupcake/muffin tin

 

1.       Sautee the mirepoix in the butter until the onions are translucent

2.       Add in the shredded chicken. Cook for approx. 1min

3.       Add in the cream of mushroom soup. Stir constantly until the soup has melted.

4.       Add in the chicken stock. Stir in until smooth and bring to a simmer.

5.       Add in herbs (thyme) and bring to a simmer, stir for approx. 1min then cut the heat off

6.       Mix in all of the frozen mixed vegetables to cool the mixture. Let the mixture cool completely at room temp.

7.       Preheat the oven to 350F

8.       Cut the puff pastry into 12 even squares

9.       Grease 12 spots in the muffin tin and add the puff pastry squares

10.   Fill the pastry with approx. 2 tbspof the cooled filling

11.   Fold and seal the puff pastry into a dumpling shape.

12.   Brush each of the puff pastry tops with the egg wash

13.   Top with sea salt

14.   Bake at 350F for 25mins or until golden brown.

15 minutes
Prep Time
25 minutes
Cook Time
12
Servings

Shop Ingredients

Makes 12 servings
1-12oz can Cream of mushroom soup
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Campbell's Condensed Cream of Mushroom, Soup, 10.5 Ounce
On Sale!
$1.64 was $2.29$0.16/oz
1 cup shredded chicken (cooked)
Not Available
1 cup mirepoix (diced carrots, celery, onions)
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Urban Roots Organic Mirepoix Mix-USDA Organic, 10 Ounce
$9.99$1.00/oz
1 cup frozen mix vegetables (opt. 1-10oz bag)
Not Available
½ cup chicken stock (opt. veg stock)
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Kitchen Basics Original, Chicken Stock, 32 Ounce
$3.99$0.12/oz
2 tbsp butter
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President Salted Butter, 7 Ounce
$5.99$0.86/oz
2 sheets puff pastry
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Pepperidge Farm Puff Pastry Sheets, 17.3 Ounce
$7.99$0.46/oz
1 egg (whisked)
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Egg-Land's Best Large, Eggs, 18 Each
$5.99$0.33 each
5 sprigs thyme (optional)
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HerbThyme Farms Organic Thyme, 0.66 Ounce
$3.99$6.05/oz
Flaky sea salt (optional)
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Celtic Sea Salt Light Grey Celtic Vital Mineral Blend, Salt, 16 Ounce
$6.99$0.44/oz
Pam cooking spray (optional)
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Pam Baking No-Stick, Cooking Spray, 5 Ounce
$5.79$1.16/oz

Directions

Instructions:

Equipment:

Cupcake/muffin tin

 

1.       Sautee the mirepoix in the butter until the onions are translucent

2.       Add in the shredded chicken. Cook for approx. 1min

3.       Add in the cream of mushroom soup. Stir constantly until the soup has melted.

4.       Add in the chicken stock. Stir in until smooth and bring to a simmer.

5.       Add in herbs (thyme) and bring to a simmer, stir for approx. 1min then cut the heat off

6.       Mix in all of the frozen mixed vegetables to cool the mixture. Let the mixture cool completely at room temp.

7.       Preheat the oven to 350F

8.       Cut the puff pastry into 12 even squares

9.       Grease 12 spots in the muffin tin and add the puff pastry squares

10.   Fill the pastry with approx. 2 tbspof the cooled filling

11.   Fold and seal the puff pastry into a dumpling shape.

12.   Brush each of the puff pastry tops with the egg wash

13.   Top with sea salt

14.   Bake at 350F for 25mins or until golden brown.