Description
Crispy golden pot pies filled with tender chicken, mixed vegetables, and creamy mushroom sauce in flaky puff pastry. Lightly air-fried for a crispy texture without deep frying.
Ingredients
Chicken breast 400g (blanched in advance)
Mixed vegetables 2 cups (celery, carrots, peas)
Puff pastry sheets 8oz (frozen, thawed 30 mins)
Cream of mushroom soup 1.5 cups (vegetable soup OK)
Whole wheat flour 2 tbsp (for thickening)
Olive oil 2 tbsp
Salt to taste
Egg wash for sealing
Instructions
Cut chicken into 5mm cubes and let rest 10 minutes
Blanch vegetables 2-3 minutes in salted water
Coat chicken in flour and sauté 3-4 minutes in olive oil
Add mixed vegetables and broth, simmer 5 minutes
Stir in soup until thickened
Cut pastry into 4×4-inch squares
Place 2 tbsp filling in center, fold corners and seal with egg wash
Make small holes for steam
Preheat air fryer to 375°F for 20 minutes
Place 2 pies at 6-inch separation
Cook 5 minutes, flip gently
Finish with 3-5 minutes for golden crisp
Notes
Use thawed frozen pastry for optimal rise
Elevate pies on parchment paper
Add 1/2 tsp garlic powder to chicken
Test filling consistency: should hold shape
Avoid overfilling to prevent steam explosions
- Prep Time: 15
- Cook Time: 10
- Category: Trending
- Method: Air Frying
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 pielet
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg
