Chicken Pot Pie Bundles
Transform comfort food into a handheld delight with these irresistible Chicken Pot Pie Bundles! Featuring a creamy, savory filling of tender shredded chicken and vibrant mixed vegetables enveloped in flaky, golden puff pastry, this recipe offers all the cozy, nostalgic flavors of classic chicken pot pie in an easy-to-eat package. Perfect for weeknight dinners, meal prep, or a crowd-pleasing appetizer, these bundles combine buttery pastry, rich homemade roux, and hearty ingredients for the ultimate grab-and-go comfort food. Quick to prepare and ready in under 50 minutes, they’re a versatile and satisfying option for busy families or entertaining guests. Serve them with a fresh salad or enjoy them on their own for a warm, hearty treat!
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Recipe Information
Ingredients
- 2 cups Cooked chicken (shredded or diced)
- 1 cup Frozen mixed vegetables (carrots, peas, corn, green beans)
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1 cup Chicken broth
- 1 cup Milk
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Garlic powder
- 2 pieces Puff pastry sheets (thawed)
- 1 Egg (beaten, for egg wash)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the chicken broth and milk, ensuring there are no lumps. Continue to cook and stir until the mixture thickens, about 3-5 minutes.
Season the mixture with salt, black pepper, and garlic powder, then stir in the mixed vegetables and cooked chicken. Remove from heat and let the filling cool slightly.
On a lightly floured surface, roll out the thawed puff pastry sheets. Cut each sheet into 3 equal-sized squares, giving you 6 squares total.
Place about 1/3 cup of the chicken mixture in the center of each square. Fold up the corners of the pastry towards the center and pinch to seal tightly. Ensure there are no gaps.
Arrange the bundles seam-side up on the prepared baking sheet. Brush the tops with the beaten egg to give them a golden, shiny finish.
Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
Remove from the oven and let cool for 5 minutes before serving. Enjoy your Chicken Pot Pie Bundles!
Nutrition Facts
Calories |
1966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.6 g | 114% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 679 mg | 226% | |
| Sodium | 2899 mg | 126% | |
| Total Carbohydrate | 98.1 g | 36% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 23.0 g | ||
| Protein | 179.9 g | 360% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 475 mg | 37% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2409 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
