Yield: 12 cups

Prep Time: 20 minutes

Cook Time: 20–25 minutes

Total Time: 45 minutes

Ingredients

For the Cups

• 1 sheet frozen puff pastry, thawed
• 1 tablespoon melted butter (optional, for brushing)

For the Filling

• 2 cups cooked chicken, shredded or diced
• 1 cup frozen mixed vegetables (peas, carrots, corn), thawed
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1½ cups chicken broth
• ½ cup whole milk or heavy cream
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried thyme
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• Optional: ¼ cup shredded cheddar or Parmesan cheese

Topping

• Fresh cracked black pepper
• Chopped parsley (optional)

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Instructions

Step 1: Prepare the Oven

• Preheat oven to 400°F (200°C).
• Grease a 12-cup muffin pan.

Step 2: Make the Filling

1. Melt butter in a saucepan over medium heat.
2. Stir in flour and cook for 1 minute.
3. Slowly whisk in chicken broth.
4. Add milk and whisk until smooth.
5. Simmer 3–5 minutes until thick.
6. Stir in garlic powder, onion powder, thyme, salt, and pepper.
7. Fold in chicken and vegetables.
8. Remove from heat and cool slightly.

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Step 3: Prepare Puff Pastry

• Roll pastry slightly thinner.
• Cut into 12 squares or circles.
• Press each piece into a muffin cup.

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Step 4: Fill

• Spoon about 2 tablespoons filling into each pastry cup.
• Do not overfill.

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Step 5: Bake

Bake for 18–25 minutes, until:

• pastry is puffed
• edges are golden brown
• filling is bubbling

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Step 6: Serve

Cool for 5 minutes before removing from the pan.

Serve warm.

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Tips

• Rotisserie chicken works great.
• Add cooked mushrooms for extra flavor.
• Sprinkle cheese on top before baking.
• Brush pastry with butter or egg wash for extra browning.

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Storage

Refrigerator

• Up to 4 days.

Freezer

• Freeze for up to 2 months.

Reheat:

• Oven: 350°F for 10–15 minutes.
• Air fryer: 350°F for 5–7 minutes.
• Microwave: 1–2 minutes (pastry will be softer).

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Nutrition (Approximate Per Cup)

Nutrition is an estimate and varies with ingredient brands and portion sizes.

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Variations

• Turkey Pot Pie Cups
• Ham and Cheese Cups
• Beef and Vegetable Cups
• Buffalo Chicken Cups
• Seafood Pot Pie Cups
• Vegetarian (replace chicken with mushrooms and potatoes)

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Frequently Asked Questions (Q&A)

Q: Can I use canned chicken?
A: Yes. Drain it well before mixing into the filling.

Q: Can I use refrigerated biscuit dough instead of puff pastry?
A: Yes. Biscuit dough makes a softer, bread-like cup, while puff pastry gives flaky layers.

Q: Why did my pastry become soggy?
A: The filling was likely too thin. Cook it until thick before filling the cups, and avoid overfilling.

Q: Can I make these ahead of time?
A: Yes. Assemble the cups and refrigerate for up to 24 hours before baking, or bake them fully and reheat before serving.

Q: Can I freeze them before baking?
A: Yes. Freeze the assembled, unbaked cups in the muffin tin until firm, then transfer to a freezer bag. Bake from frozen, adding about 5–10 minutes to the baking time.

Q: What vegetables work best?
A: Peas, carrots, corn, green beans, diced potatoes, mushrooms, celery, or broccoli all work well.

Q: Can I make them gluten-free?
A: Yes, if you use gluten-free puff pastry and substitute the flour in the sauce with a gluten-free all-purpose blend or cornstarch.

Q: What can I serve with these?
A: A green salad, roasted vegetables, fresh fruit, or a cup of tomato or vegetable soup make great side dishes.