Savor comfort in every bite with these Chicken Pot Pie Cups. Tender chicken, crisp veggies and a savory spice blend nestled in flaky cups make these bites perfect for sharing with friends and family. Guaranteed to be loved by all!
1 tbsp Olive oil
1 small Yellow onion, finely chopped
1 pkg Williams Chicken Chili Seasoning
1 cup Water
1 Rotisserie chicken, shredded
1 cup Frozen mixed peas and carrots, thawed and drained
2 sheets Puff pastry, thawed
1 large Egg, beaten
1 cup Shredded cheddar cheese
Chopped fresh chives, for garnish
Preheat oven to 400°F. Heat olive oil in a large saucepan over medium-high heat. Add onion and cook until tender, about 5 minutes. Add Williams Chicken Chili Seasoning and water and cook until reduced by half, about 10 minutes. Remove from heat and stir in chicken, peas and carrots.
Meanwhile, unfold puff pastry and cut each sheet into 6 even squares. Press one pastry square into each cup of a 12-cup muffin tin. Fill each cup evenly with chicken filling mixture. Brush the edges of each pastry with egg.
Bake until golden-brown and bubbling, about 10 minutes. Remove from oven and top each cup with cheese. Return to oven and continue to bake until cheese is melted, about 3-5 minutes. Cool for 10 minutes in muffin tin before serving. Garnish with chives and serve.
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