Mini Chicken Pot Pies Appetizer

Bake these in mini muffin tins for a bite-size version.

Mini Chicken Pot Pies Appetizer


  • Dream Dinners Mini Chicken Pot Pie Dinner


  1. Preheat oven to 375°F.
  2. Separate frozen puff pastry squares and place them on a baking sheet to thaw.
  3. Meanwhile, on stovetop heat skillet to med-high heat. Add 2 Tbsp. of olive oil.
  4. Add chicken and veggie bag, and cook 2-3 min.
  5. Add seasoned Alfredo mixture to chicken and stir to blend, turn heat to low, cover and simmer 5-8 min. until heated through.
  6. Meanwhile, spray mini muffin pan cups with nonstick cooking spray, cut each puff pastry into quarters, then press puff pastry squares into mini muffin cups.
  7. Evenly divide chicken and sauce into cups, approx. 2 Tbsp.
  8. Pinch the 4 corners of pastry together over the top of the mixture, bake 12-15 min., until golden. Let rest 5 min., remove from muffin cups, and serve.