Here is an easy chicken pot pie puff pastry muffin tin dinner idea! It’s a great way to use rotisserie chicken or leftover ham or turkey after the holidays are over. Packed with cheese and meat surrounded by flaky puff pastry these chicken bites make for a fun dinner or appetizer during Super Bowl!
You’ve got to try these chicken pot pie puff pastry bites made in a muffin tin!! With both of us working, 3 kids, soccer practices, and 2 different schools to travel to each day, it is hard to think of what to do when we have guests over, or what to make for dinnertime. Special thanks goes out to Pepperidge Farm for sponsoring this post and allowing me to share with you some of my favorite recipes…..here it goes! (originally published 6/15)
We call this goodie our “chicken pot pie puff pastry bites”. My little 6 year old and my husband’s friends who are over hanging out to watch the game both rave about these! They’re a great hearty appetizer, as you can see here with a Puff Pastry cut out on top for the game, or open on the top for easily handling at dinnertime.
Here are all the ingredients you will need…..super simple right??!! This is why Pepperidge Farm Puff Pastry is my “go to” when it comes to easy and really yummy meals! It makes it super easy to just defrost, cut, spoon in your ingredients, and they puff up looking pretty in the oven!
Just grab a chicken (I use rotisserie a lot because it is already cooked and ready to create), about a cup of mozzerella or Swiss cheese (whichever you prefer, I grab whatever is on sale or I already have in the fridge), about a 1/2 cup of mayonnaise, and some dill and salt and pepper to taste…..that is it!!
Just take the chicken off the bone, cut up into bite size pieces and you are off! Add the mayonnaise, cheese, and spices together and you are on to your next step! You can find Pepperidge Farm Puff Pastry in your local grocery store’s freezer aisle for under $5 (so reasonable, you know how I love inexpensive meal ideas), and remember you need a little bit of time for it to defrost.
It takes about 30 min. once you take it out of the freezer to be just right, so you can begin cutting it into just the right shape for the muffin pan cups.
I had some mushrooms in the fridge so I decided to add these to the mixture this time, I have used dried cranberries and/or walnuts at times too! This is a great dinnertime meal or after Thanksgiving when you have all that extra turkey too. Just substitute the chicken for leftover turkey and you have yourself a great meal.
Now it is time to form our flaky Puff Pastry “pies”! Just use a drinking glass to gently press through the dough, take the circle out and place on the bottom of each muffin cup in the pan, enough for all 12 using both sheets in the Pepperidge Farm package. Spray the cups inside your muffin pan with non stick so they come out easily.
You can see here how the Pastry Puff comes up slightly on the sides, but once it cooks it will puff up to create a cup that holds the chicken and you can hold as well. I added some football shaped tops to some and covered others completely using the dough that was left. It depends on the occasion as to which way I do it, leaving it open entirely is good too.
Bake at 400 degrees for about 12 minutes. I keep an eye on them and take them out when they are golden brown on top and they slide right out!
Here’s a printable recipe for you so you can make this fun muffin tin chicken pot pie puff pastry dinner too!
Once you’ve made this check out our other fun muffin tin recipes.
Chicken Pot Pie Puff Pastry
- 3 c chicken cooked, diced into bite size pieces
- 1/2 c mayonnaise or more if you want it "wetter"
- 1 c cheese Swiss or mozzarella shredded is best
- 2 sheets puff pastry to make 12 total
- 1/2 tsp dill my spice of choice
- salt & pepper add a pinch of each, and/or any other spices you like
- Take puff pastry out of freezer and put on counter for about 30 minutes to defrost to room temperature, then unfold and lay flat.
- Use a glass to push down and make circles out of it, make as many as you'd like to make, I make 12.
- Spray muffin pan with non stick spray and push puff pastry circles into each hole.
- Mix ingredients listed above in a bowl well and spoon into each muffin tin hole until all are filled.
- You can add another circle of puff pastry on top if you want or leave them open.
- Bake at 400 degrees for 12 minutes or until golden brown on the top.
If you love this chicken pot pie puff pastry recipe you should try our meatball muffin tin recipe too.
This is a sponsored post written by me on behalf of the Pepperidge Farm Puff Pastry.