Go Back
+ servings
Print Recipe
4.8 from 4 votes

Mini Chicken Pot Pies with Sliced Pears

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: bake, carrots, celery, mini chicken pot pies, peas, zucchini
Servings: 8 servings
Calories: 323kcal


  • 4 medium potato, red
  • 2 medium carrot
  • 1 stalk celery
  • 1/4 medium onion
  • 1/8 teaspoon black pepper, ground
  • 1 medium zucchini
  • 1/2 cup green peas, frozen
  • 10 3/4 ounce soup, cream of chicken, canned, condensed
  • 1/2 cup sour cream
  • 1/4 cup yogurt, plain
  • 5 ounce chicken, canned
  • 4 ounce puff pastry, frozen, ready-to-bake
  • 1 large egg

Serve With

  • 4 medium pear


  • Preheat oven to 425° F.
  • Dice potatoes, carrots, celery, onion, and zucchini. Set aside separately.
  • Boil potatoes until nearly soft, and sauté remaining veggies until tender. Mix the two together, then season with pepper.
  • In a medium bowl, whisk together soup, sour cream, and yogurt.
  • Drain chicken and add to soup mixture, along with all the cooked veggies and the frozen peas. Mix well, then equally divide among small ramekins, souffle dishes, or oven-safe bowls.
  • Unfold puff pastry onto work surface and roll out into a 12-inch square. Cut square into 8 equal, smaller squares.
  • Top each ramekin with pastry, folding the edges down onto the rim of each dish.
  • Whisk the egg in a small bowl, then brush egg wash over the top of the crusts (but not the edges).
  • Cut a small X in the center of each crust, and pierce all over with a fork.
  • Bake 15-20 minutes until tops are golden brown and filling is heated through.
  • Serve with pears on the side.


Calories: 323kcal | Carbohydrates: 44g | Protein: 10g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 43mg | Sodium: 428mg | Fiber: 7g | Sugar: 13g