Mini Chicken Pot Pies

Since I came across this recipe, I have made it almost every week to use up extra cooked chicken.

This is a quick and simple recipe.

My picky nieces and nephew loved it as well as my mom who is an exceptional cook.

This recipe was so fast and easy to make. Husband raved about it and he is a picky eater.

Is an excellent recipe to go to when you are on a tight schedule.

Servings: 8

Time:

Preparation     20 minutes

Cook                25 minutes

Total                45 minutes

WHAT DO YOU NEED TO MAKE MINI CHICKEN POT PIES  

Puff pastry 1 pack

Chopped chicken 1 cup

Frozen carrot and pea mixture 0.5 cup

Concentrated chicken cream soup 1 c

Grated cheese 0.5 cup

Garlic salt 0.5 tsp

Onion powder 0.5 tsp

Salt 0.5 tsp

HOW TO MAKE MINI CHICKEN POT PIES

FIRST STEP:

Prepare all the ingredients.

Mix cream soup with chicken and cheese.

SECOND STEP:

Add a mixture of carrots and peas, salt, garlic and onion powder. Mix.

Defrost the dough, cut into squares and put it in muffin molds.

THIRD STEP:

Put the filling inside the dough. Bake in a preheated 190 degree oven for about 35 minutes

a)

b)

YAY!

Serve.

YUM!