MINI CHICKEN POT PIE
100gm fresh chicken breast
1 can cream of chicken soup
1 cup mixed frozen vegetables (peas, carrots, corn and green beans), defrosted puff pastry
Preheat the oven to 190ºC.
Cut the chicken into small cube.
stir fry chicken for 2 min, add in mixed vegetables and cream of chicken soup and stir well. cook until the slighlty thickend.
Lay the puff pastry roll flat and cut out round shape.
Press them in the cupcake pan along the bottom and up the sides.
Add the filling to each of the compartments (approximately 2 Tablespoons each).
Brush the top pastry with some egg wash.
Bake at 190ºC for 20 to 25 minutes until golden brown and bubbly.
~ enjoy ~