Individual Chicken Pies

Prep time 10 mins Cook time 30 mins Serves 10
2 sheets frozen puff pastry
2 Cups diced cooked chicken
1 Cup mixed frozen vegetables
small can cream of chicken soup

1. Preheat oven to 180° C/350°F. Brush 12 muffin cups with
olive oil.Cut puff pastry into circles, and place one circle into
each muffin cup, pressing down gently to line the bottom and
the sides. Spoon in cooked chicken and frozen vegetables, and
add sufficient soup that it rises to half-way up the cup. Place
another circle on top of the pie, and crimp the edges so they are
secured. Bake for 25 minutes until golden and crisp on top.

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