Mini Broccoli Chicken Pot Pies Recipe

Check out this easy recipe for Mini Broccoli Chicken Pot Pies in a buttery, flaky crust.
  • Prep time: 5 minutes
  • Chill/Cook time: 35 minutes
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  • 2 (6 count) packages frozen puff pastry shells
  • 1 package Cheddar Broccoli Soup Mix
  • 4 cups milk
  • 2 cups rotisserie or cooked chicken, shredded
  • 2 cups broccoli florets, cooked

cooking methods

  • Stovetop
  • Bake


  1. Preheat oven to 425°F. Bake puff pastry shells as directed on package.
  2. Meanwhile, in large saucepan over medium-high heat, whisk Cheddar Broccoli Soup Mix and milk.
  3. Cover; stir frequently. When mixture starts to boil reduce heat. Simmer until thickened, about 5 mintutes, stirring frequently. Stir in chicken and broccoli.
  4. Remove tops of pastry shells. Spoon filling into pastry shells and serve.

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Rated 5 out of 5 by from Oh. My. Goodness. These were ahhhh-mazing! Super simple to put together--I used a deli chicken which always makes things easy and convenient. I did have leftover filling, however. I think I could have filled another package of 6 puff pastry shells with the amount leftover. This one is a definite keeper--I'm off to order more of the Cheddar Broccoli Soup mix before it's gone!!
Date published: 2017-03-21
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