Creamy Lemon Chicken & Rice Pot Pies

These mini chicken pot pies are filled with delicious rice, colorful veggies and succulent chunks of chicken baked in a creamy lemon sauce.

Course dinner, lunch

Cuisine American

Method Bake

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 908

Preheat oven to 400F. Set aside 4 soup bowls or ramekins on a baking sheet.
Whisk together the soup with one can of water. Set aside.
1 can condensed cream of chicken soup
Heat the butter in a large skillet and saute the vegetables until cooked. Add in the chicken and soup mixture and bring to a simmer.
1 tsp butter, 1 cup mixed vegetables, 1 cup cooked chicken
Remove from heat, whisk in the milk, lemon juice and lemon zest. Stir in the rice and season. Spoon the filling into the 4 soup bowls or ramekins.
2 cups cooked rice, 1/2 cup milk, zest of one lemon, juice of half a lemon
Place the puff pastry on a clean working surface or cutting board and cut out 8 circles slightly larger than your bowls. Top each bowl with two pastry circles. Brush with egg wash.
2 sheets of puff pastry, 1 egg
Bake for 20-25 minutes or until the crust is golden brown and the filling is bubbling. Serve warm.