Mini Chicken Pot Pies

I saw something similar to this *somewhere* on the web, if you know here, send me a link!

This is a great recipe both for kids and for any picky eaters because you get to put different fillings in each tart if you want and kids like the tiny size.


Step 1:

Cut up a chicken breast, toss with salt, pepper and garlic powder and bake or fry until cooked through.

Step 2:
Set out 12-24 small frozen tart shells on cookie sheets.

Step 3:

Open a can of creamed soup (I used a can of chicken and a can of mushroom), dump each can into their own bowl, add about 1/4C of milk and microwave for 30 seconds so you can stir it into a sauce.

Step 4:

Place a few pieces of chicken in each tart shell, this is where you can add any veggies you like to different shells - maybe some like corn, some like beans, some like peas. Then cover with the soup "sauce" and top with shredded mozzarella cheese.

Step 5:
Bake at 350 for 25 minutes and serve hot.

Family Thoughts:

An absolute favourite here, and everyone gets what they want. I like it better with the mushroom soup and corn, kids like chicken soup and no veggies, hubby like chicken soup and peas, the possibilities are endless. Would be a fun dish to serve to guests at a lunch, a New Years Eve appetizer, "baby pot pies" at a baby shower!


  1. This is a great idea for differentiating the meal, but not in a difficult way! I love this idea. I'm going to show Mr. Lock, as he's the resident chef around here, and I can bet you he'll be making something like this the next time our friends are coming by for dinner!

  2. These look so yummy! Anything miniature is super tasty in my book!

  3. These sounds different, will have to try them next time we are looking for a different appetizer

  4. these sound ideal for me, now that I'm on my own a normal sized pie is just too much and usually I waste a lot of the pie. I expect these will freeze well too, so I wouldn't have to eat them day after day - marvellous, thanks for sharing.

  5. Yum! I can't wait to try making these

  6. Love this recipe, I saved it to make for next weekend!


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