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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

  1. Preheat oven to 200C
  2. Mix the vegetables with soup mix and mayonnaise – then add the chopped chicken
  3. Place 2 tbsp. chicken and vegetable mix into individual muffin tins
  4. Top with a small square of pastry
  5. 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