A couple of weeks ago Exeter Baking Club had a savoury themed meeting, and as I hardly ever bake savoury things much recipe research was required. That is when I discovered these Chicken Pie Cupcakes. Yes, the original recipe called them “cupcakes”, which I found a rather misleading title. So I’ve dropped that name and gone simply with what they are – Mini Chicken Puff Pastry Pies.
The reason I chose to make this for our Baking Club meeting was because it sounded delicious, but also sounded unbelievably simple. I know, I’m a big cheat.
I have made these several times now since Baking Club and I am not getting tired of them at all.
Mini Chicken Puff Pastry Pies Recipe
2 cooked chicken breasts, cut up into small pieces
1 roll frozen puff pastry, defrosted
1 cup frozen veg
1 cup grated cheddar cheese
1 can Campbell’s condensed cream of chicken soup
pinch of salt and pepper