Mini Chicken Pot Pies (Meat Pies)
These meat pies are the simplest to make with very few ingredients. The filling comes together in a matter of minutes and tastes delicious. My son loves taking these for his school lunches! That is a win for me as let’s be honest, who actually enjoys making lunch for their kids?? Not me!
Pro tip: These freeze exceptionally well before baking. Spread them on a single layer on a tray in the freezer until frozen and then transfer to a large zipper top freezer bag. Take out as needed and bake as directed in the recipe below.
Grab your ingredients and make these pies along with me step by step in this video!
Recipe for Chicken Pot Pie Meat Pies :
Ingredients Needed:
3/4 to one whole rotisserie chicken shredded (you can roast your own but I use the store bought)
One can cream of chicken soup (I usually use Campbell’s)
1 small bag frozen veggies (I use corn, peas and carrots)
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1-2 Frozen puff pastry boxes (each box comes with 2 sheets)
1 egg beaten lightly to brush on the pastry
Servings Made: 8-12 meat pies
Time to Prep: 5-10 minutes
Time to Cook: 20 minutes plus time to assemble pies
How to Make:
In a large pot turned to medium high heat, put all of the ingredients and spices except the pastry and the egg. Stir until heated through and well mixed. Add salt and fresh ground pepper to taste. Allow mixture to cool before assembling pies.
Follow instructions for using and defrosting pastry on the box. Roll out pastry if needed and cut into squares.
Pro Tip
Don’t completely thaw out the pastry or it will be too sticky and not form pies well. I like to work with the pastry when it is still sightly frozen and unfolds well but doesn’t crack.
Place a tablespoon of chicken mixture in the middle of each pastry. Use egg wash and spread wash along edges of pastry to help seal pies. Fold corners together to make a triangle, gently press edges to stick. Place pies flat on parchment paper lined baking trays and brush egg wash on top of pie. Use a fork to seal sides shut.
Pro tip - Flour the surface you are working on to avoid the pastry sticking. If your pastry is too sticky or thawed too much then place it back in freezer for a few minutes to harden up.
These can be baked in the oven at 400°F for about 15-20 min until golden brown or you can freeze them and simply bake in the oven as directed above when you want to eat them. You may need to bake a few mins extra when doing it from frozen.
Enjoy!
