Reinvented Mini Chicken Pot Pies

 Cooking 31 minutes
 Preparation 15 minutes
 4 servings


250 ml (1 cup) of Florette Spaghetti Sauce Vegetable Mix
1 can (284 ml) of condensed cream of mushroom soup
80 ml (1/3 cup) of 15% cooking cream
2 skinless chicken breasts, cooked and diced
800 g (about 1 3/4 lb) of pie dough

125 ml (1/2 cup) of broccoli, cut into small florets
250 ml (1 cup) of grated yellow cheddar cheese


  1. Preheat the oven to 190°C (375°F).
  2. In a saucepan, heat a little olive oil over medium heat. Cook the vegetable mix for 2 minutes.
  3. Add the cream of mushroom soup and cooking cream. Bring to a boil, then simmer for 2 minutes over low-medium heat.
  4. Off the heat, add the chicken and, if desired, the broccoli. Add salt and pepper, and stir.
  5. On a lightly floured surface, roll out the dough into a 25 cm x 50 cm (10 in x 20 in) rectangle. Cut the rectangle into eight equal squares.
  6. Butter eight cups of a muffin tin. Place a square of dough in each of the cells, then shape them into cups, letting the excess dough overflow on the sides.
  7. Divide the chicken mixture into the cups. If desired, cover with cheese. Fold the excess dough over the filling to form a bundle.
  8. Bake for 27 to 30 minutes, until the pastry is golden brown.

Recipe developed in partnership with Pratico-Pratiques:

You may also like?

Consent choices