Campbell Soup Recipes Mini Chicken Pot Pie
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Description
Chicken pot pie is a classic comfort food that everyone loves. This mini version is perfect for a cozy night in with your family. Just like the original version, this mini version is packed with flavourful chicken, vegetables and a creamy sauce all tucked inside a flaky pastry crust. It’s a great way to use up leftovers or turn your favourite ingredients into a comforting meal. Not only is it delicious, it’s also easy to make and can be ready in under an hour. Serve this with a simple side salad or a bowl of steamed vegetables for a complete meal.
Prep Time
This mini chicken pot pie takes about 15 minutes to prepare. This includes chopping the vegetables, measuring out the ingredients, and preparing the pastry dough. Once the ingredients are all prepped, the pot pies can be assembled and baked in the oven.
Cook Time
These mini chicken pot pies take about 40 minutes to bake. The time may vary depending on the size of your pot pies and the type of baking dish you use. Check the pies at the 30-minute mark to make sure they aren’t getting too brown. If they are, you can cover them with a piece of foil to prevent burning.
Ingredients
- 1 (10.5-ounce) can Campbell’s® Condensed Cream of Chicken Soup
- 1/2 cup milk
- 2 cups diced cooked chicken
- 1/2 cup frozen mixed vegetables
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 1 sheet puff pastry dough, thawed
Instructions
1. Preheat the oven to 375°F. Grease a 12-cup muffin tin with non-stick spray.
2. In a medium bowl, whisk together the condensed soup and the milk until smooth. Stir in the diced chicken, frozen vegetables, thyme, and black pepper. Divide the mixture evenly among the muffin cups.
3. Cut the puff pastry dough into 12 equal pieces and place one piece over each muffin cup. Press the edges of the pastry dough to seal.
4. Bake the pot pies in preheated oven for 30 minutes. Sprinkle the top of each pot pie with shredded cheese and bake for an additional 10 minutes, or until the pastry is golden brown.
5. Let the pot pies cool in the muffin tin for 5 minutes before transferring to a cooling rack.
Equipment
- Medium bowl
- Whisk
- 12-cup muffin tin
- Non-stick spray
- Rolling pin
- Sharp knife
- Cooling rack
Notes
You can use leftover cooked chicken or rotisserie chicken for this recipe. To make the pot pies vegan, you can use a plant-based milk substitute and vegan cheese.
Nutrition: Per Serving
- Calories: 325
- Fat: 17g
- Carbohydrates: 28g
- Protein: 15g
Recipe Tips
To make the pot pies even easier, you can use store-bought puff pastry dough. You can also make these pot pies ahead of time and freeze them for up to 3 months. To reheat, thaw in the refrigerator overnight and bake in a preheated oven at 375°F for 25-30 minutes, or until heated through.
These mini chicken pot pies are a delicious and easy weeknight meal. They are sure to be a hit with the whole family!
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