These tinga de pollo pot pie bites are the perfect combination of cozy and party-ready! They’re also perfect to make when you have leftover protein and veggies and don’t know what to do with them.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Preheat oven to 400°F / 200°C.
Mix shredded chicken, Tinga sauce, and cheese in a bowl.
Cut puff pastry into small squares or circles and add to a greased tart pan.
Spoon filling into the center of each piece.
Fold edges slightly over the filling and brush with egg.
Bake for 12–15 minutes until golden and puffed.
Serve warm with cilantro, crema, or more Tinga sauce.
You can use leftover chicken or any protein you have on hand for this recipe.
If you don’t have Tinga sauce, make a quick mix by sautéing onion, chipotle in adobo, tomato paste, and a splash of broth.
Ensure the puff pastry is fully thawed before using to avoid cracking.
For extra flavor, sprinkle fresh cilantro or drizzle crema on top before serving.
Can I use a different type of cheese?
Yes, you can use any melty cheese like cheddar, Monterey Jack, or even a vegan cheese alternative.
Can I make these ahead of time?
Yes, you can prepare the filling and puff pastry in advance, but bake them fresh for the best texture.
What can I substitute for Tinga sauce?
You can use salsa or make a quick mix with sautéed onion, chipotle in adobo, tomato paste, and broth.
Can I freeze these pot pie bites?
Yes, you can freeze them after baking. Reheat in the oven for best results.
How do I prevent the puff pastry from getting soggy?
Ensure the filling is not overly wet and bake immediately after assembling.
Sandra is the face behind @SaffronandTarragon who shares approachable, globally-inspired recipes with practical tips and honest, relatable moments.
