I’m just going to say it, we’re a snacky household, we love a little somethin’ somethin’ to fill the gap between meals.

I made these mini chicken pot pies as part of our meal prep this week and they were an absolute hit, both at home and in the lunchboxes for school.

While I don’t meal prep our main meals, I find it helpful to pre-make one or two snacks for us to make our way through during the week, especially for lunchboxes.

These mini chicken pot pies were really easy to whip up and last so well in a sealed container in the fridge or frozen an absolute win!

Mini Chicken Pot Pie Recipe

(makes about 16)

Ingredients:

• 2 rolls of defrosted puff pastry
• 3 cooked chicken breasts, shredded
• 1-2 cups veggies (frozen or fresh)
• 1 cup chicken stock
• ½ cup cream
• 2 tbsp flour
• 1 egg (for egg wash)

Recipe:

1. Pre-heat your oven to 180C

2. In a pot, add a little bit of olive oil or butter and add your veggies. I used frozen peas and corn but you could really use whatever you have on hand. Cook these for 5-7min until they soften slightly.

3. Add your shredded chicken and salt and pepper if you’d like to.

4. Add your flour and mix well so that everything is as coated as possible.

5. Pour in your chicken stock and cream and allow it to simmer and thicken.

6. While that’s simmering away, prepare your puff pastry. I roll mine out a bit to get as much use out of it as I can.

Then take two circular cookie cutters, one smaller than the other and prepare the tops and bottoms of the mini pies so that they will fit into a muffin tray.

The larger circle will be the base and “walls” of the pie and the smaller circle will be the top.

7. Spray your muffin tin with non-stick spray and add all the larger circles to the muffin tin.

8. Add a heaped tablespoon of the chicken mixture to each.

9. Pop on a smaller circle to each pie and poke a few times with a fork.

10. Lastly, add an eggwash to the top of each pie so that it goes lovely and golden in the oven.

Your oven should be pre-heated by now so pop your muffin tray in and let the pies cook for 15-20min.

Once they are cooked, let them cool down before refrigerating or freezing.

I hope these mini chicken pot pies are an absolute hit in your home like they were in mine!