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Mini Chicken Pot Pie

This super easy mini chicken pot pie recipe is great for busy families who want to enjoy a home-cooked meal in a short amount of time.

Course Main
Cuisine American
Prep Time 7 minutes
Cook Time 23 minutes
Total Time 30 minutes
Servings 6 people
Author Toni Patton

Ingredients

  • 1 package Pepperidge Farm Puff Pastry Shells
  • 1 tbsp vegetable oil
  • 1 medium onion chopped
  • 1 can Campbell's Cream of Mushroom soup
  • 1/2 cup milk
  • 10 oz frozen peas and carrots
  • 2 cups Rotiserre Chicken cubed

Instructions

  1. Cook puff pastry shells according to package instructions

  2. Meanwhile, heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until tender, stirring occasionally.

  3. Stir the soup, milk and peas and carrots in the skillet and heat to a boil.  Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Add the chicken and cook until the mixture is hot and bubbling.  

  4. Spoon the chicken mixture into the pastry shells. Top with the pastry tops, if desired.

Recipe Notes

**Recipe provided by Mirum with permission to use and share with my readers**