Author:
Williams’ Master Chef
Updated:
These chicken pot pie cups combine rotisserie chicken and vegetables with Williams Chicken Chili Seasoning in flaky biscuit cups for individual servings that deliver all the comfort of traditional pot pie with better portions and faster cooking. The chicken chili seasoning adds savory depth that elevates the filling beyond basic poultry flavors.
10 mins
33 mins
12
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.
About 5 servings per container
Serving size 1 Tbsp (6g)
Amount per serving
% Daily Value*
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS: MALTODEXTRIN, ONION POWDER, CHILI PEPPER, GREEN BELL PEPPERS, SPICES, Contains less than 2% of: JALAPENO PEPPER, NATURAL FLAVORS, GARLIC POWDER, DEXTROSE, CITRIC ACID, FOOD STARCH-MODIFIED, YEAST EXTRACT, SALT, DISODIUM INOSINATE. MAY CONTAIN: WHEAT, MILK, EGG, SOY, SESAME
Contains Bioengineered Ingredients.
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