Is there any food more cozy and comforting than a warm and toasty chicken pot pie?
These mac and cheese muffins might come close, but there’s really nothing that warms the heart and soul quite like a pile of chicken, veggies, and gravy under a flaky crust.
It’s pretty hard to improve upon, unless of course you’re trying out our delicious recipe for a bite-size version of this classic comfort food!
Stuffed with just as much flavor as a full-size pie, our miniaturized recipe is perfect for serving when you want a lighter version of the same scrumptious meal, or as an appetizer at your next cocktail party.
Serve it with salad for a dinner that your kids will go ape for, and, if you prepare it for a party, make sure you stock up by making plenty beforehand; we guarantee that your guests will be on this treat like a ton of bricks.
Print out the recipe below to make this scrumptious snack at home!
2 cups thawed frozen vegetables
1 can condensed cream of chicken soup
1 sheet puff pastry
Sprinkle of dried rosemary
Combine vegetables and soup in a bowl, and mix thoroughly. Set aside.
Roll out puff pastry and cut out into 12 circles. Set 6 aside.
Lay out remaining 6 on baking sheet, and spoon a dollop of chicken mixture into the middle.
Add a sprinkle of rosemary, then paint with the egg wash.
Layer additional pastry circles on top and press closed. Use a fork to crimp the edges.
Garnish with fresh herbs, and bake 12 to 15 minutes at 350 °F.
Serve hot and enjoy!
And if your mouth is watering just looking at all that gravy and yumminess, make sure to check out the detailed video below and SHARE with friends and family!