Chicken Pastel In A Cup Recipe

Cooking Directions

• STEP 1.In a pan, saut茅 the chicken until cooked.
• STEP 2.Add the mixed vegetables and cook until tender.
• STEP 3.Pour in the cream of mushroom soup and mix well.
• STEP 4.Transfer the mixture into individual cups or ramekins.
• STEP 5.Cover each cup with a sheet of puff pastry and seal the edges.
• STEP 6.Bake in the oven until the pastry is golden brown and crispy.
• STEP 7.Serve hot and enjoy!

Cooking Tips

• You can use leftover cooked chicken for this recipe to save time.
• Feel free to add other vegetables like carrots or peas to the dish.
• Make sure to seal the edges of the pastry well to prevent the filling from leaking.

Storage and Serving

• Chicken Pastel In A Cup is best served fresh and hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave before serving.