Chicken and Vegetable Mini Pot Pies
5
Ingredients
12 mini pies
Servings
30
Minutes
Chicken and Vegetable Mini Pot Pies offer a healthy twist to a traditional meal. With a mix of chicken, vegetable and puff pastry – these little pies offer a mix of important nutrients – and are perfect to cook on a cooler day.
Ingredients
- 1 sheet flat puff pastry
- 200 g chicken breast (approx. 1 cup), boiled or grilled, and chopped
- 3 cups mixed chopped vegetables (carrots, peas, red capsicum and mushroom)
- 1/2 packet Spring Onion soup mix
- 2 tbsp. mayonnaise
Method
- Preheat oven to 200C
- Mix the vegetables with soup mix and mayonnaise – then add the chopped chicken
- Place 2 tbsp. chicken and vegetable mix into individual muffin tins
- Top with a small square of pastry
- Bake for 15-20 minutes or until pastry is browned
Notes / Tips
Disclaimer: this recipe contains egg (in mayonnaise product). If yourself or your child have allergies or diet restrictions, please consult your health care professional for advice. Age: for 12 months and above
Nutrition Information
393 kJ / 94 cal
energy
5 g
protein
6 g
fat total
2 g
saturated fat
1 g
fibre
100 mg
sodium
393 kJ / 94 cal
energy
5 g
protein
6 g
fat total
2 g
saturated fat
1 g
fibre
100 mg
sodium
