Easy Mini Chicken Pies Recipe

Easy Mini Chicken Pies – adorable handheld treats bursting with savory chicken, vegetables, and creamy sauce, all nestled inside flaky pastry shells. Picture golden-brown crusts that cradle a heartwarming filling, ready to delight your taste buds with every bite. Whether enjoyed as a cozy snack, a delightful appetizer, or a fun addition to any gathering, these mini pies are sure to steal the show. So, let’s roll up our sleeves and embark on a culinary adventure to create these irresistible bite-sized wonders!

Resume of the recipe: Embark on a journey of flavor and fun with our Easy Mini Chicken Pies – a delightful twist on a classic comfort food favorite. With their buttery pastry shells and flavorful chicken filling, these mini pies are sure to become a hit at any gathering or family meal. Whether served as appetizers, snacks, or even as a main course with a side salad, these handheld delights are perfect for any occasion. So, gather your ingredients and get ready to enjoy the irresistible taste of homemade mini chicken pies!

Exciting Story: In the heart of our bustling kitchen, where the aroma of freshly baked goods mingles with the sound of laughter and chatter, there’s a sense of excitement and anticipation that can only mean one thing – baking time! It’s in this lively atmosphere that I first discovered the joy of making Easy Mini Chicken Pies – a recipe that has since become a cherished tradition in our home. As I rolled out the flaky pastry dough, filled it with tender chicken and vegetables, and sealed each pie with care, I couldn’t help but feel a sense of pride knowing that soon we would be enjoying these delicious homemade treats. And as the mini pies emerged from the oven, golden and fragrant, I knew that I had created not just a snack, but a moment of joy to be shared with loved ones.

Why This Recipe Rocks:

• Perfectly Portioned: Our Mini Chicken Pies are perfectly sized for snacking or serving as appetizers, making them ideal for parties, gatherings, or simply enjoying as a cozy treat at home.
• Versatile and Customizable: Feel free to customize the filling with your favorite ingredients, such as mushrooms, peas, or carrots, and add your preferred seasonings and spices to suit your taste preferences.
• Make-Ahead Friendly: These mini pies can be prepared in advance and stored in the refrigerator or freezer, ready to be baked whenever hunger strikes or guests arrive, making them a convenient option for busy days.

What i need to make Easy Mini Chicken Pies

For the Filling:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups cooked chicken, diced
• 1 cup mixed vegetables (such as peas, carrots, and corn)
• 1/2 cup chicken broth
• 1/4 cup heavy cream or milk
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• Optional: herbs and spices (such as thyme, rosemary, or paprika) for extra flavor

For the Pastry:

• 1 package (14 ounces) store-bought puff pastry, thawed if frozen
• 1 egg, beaten (for egg wash)

How to Make Easy Mini Chicken Pies:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
2. Prepare Filling: In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until softened and fragrant.
3. Add Chicken and Vegetables: Stir in diced cooked chicken and mixed vegetables, and cook for a few minutes until heated through.
4. Make Sauce: In a small bowl, whisk together chicken broth, heavy cream or milk, and all-purpose flour until smooth. Pour the mixture into the skillet with the chicken and vegetables, stirring constantly until the sauce thickens. Season with salt, pepper, and any desired herbs or spices.
5. Roll Out Pastry: On a lightly floured surface, roll out the puff pastry to about 1/4-inch thickness. Using a round cookie cutter or a glass, cut out circles of pastry dough, large enough to fit into the cups of a muffin tin.
6. Assemble Pies: Press each pastry circle into the cups of a greased muffin tin, leaving a slight overhang. Spoon the chicken filling into each pastry-lined cup until nearly full.
7. Top with Pastry: Cut out additional circles of pastry dough to use as tops for the pies, slightly larger than the diameter of the muffin cups. Place a pastry circle over each filled cup and press the edges to seal, crimping with a fork if desired.
8. Brush with Egg Wash: Brush the tops of the mini pies with beaten egg for a golden finish.
9. Bake: Transfer the muffin tin to the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and the filling is bubbling.
10. Cool and Serve: Allow the mini chicken pies to cool slightly before serving. Enjoy them warm as a delicious snack or appetizer, and watch them disappear in no time!

Tips For Easy Mini Chicken Pies:

• To save time, you can use leftover cooked chicken or store-bought rotisserie chicken for the filling.
• Feel free to add additional vegetables or swap out the ones listed in the recipe to suit your preferences.
• Make sure to vent the tops of the pies with a small slit or hole to allow steam to escape during baking and prevent the filling from becoming too watery.
• These mini pies can be served hot, warm, or at room temperature, making them a versatile option for entertaining.

Substitutions and Variations For Easy Mini Chicken Pies:

• Substitute cooked turkey or ham for the chicken for a different flavor variation.
• Add grated cheese to the filling for an extra layer of flavor and gooey goodness.
• For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth, and add more vegetables or tofu for protein.

Make a Healthier Version For Easy Mini Chicken Pies:

• Use a whole wheat or gluten-free puff pastry for a healthier crust option.
• Increase the ratio of vegetables to chicken in the filling for added nutrition and fiber.
• Use a light cream or milk alternative, such as almond milk or coconut milk, to reduce the fat content of the sauce.

Closing: Indulge in the delightful simplicity of our Easy Mini Chicken Pies – bite-sized wonders that pack a big punch of flavor and comfort in every bite. Whether enjoyed as a snack, appetizer, or fun addition to any gathering, these mini pies are sure to bring joy to your taste buds and warmth to your soul. So, gather your ingredients and get ready to savor the irresistible goodness of homemade mini chicken pies!

Frequently Asked Questions For Easy Mini Chicken Pies:

Can I use store-bought rotisserie chicken for the filling?

Yes, store-bought rotisserie chicken works great for this recipe and saves time on cooking the chicken separately. Simply shred the cooked chicken and use it in place of the diced cooked chicken called for in the recipe.

Can I freeze the Easy Mini Chicken Pies for later?

Absolutely! These mini pies can be frozen after baking. Allow them to cool completely, then transfer them to airtight containers or freezer bags and store them in the freezer for up to 3 months. To reheat, simply place the frozen pies on a baking sheet and bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through.

Can I use pie dough instead of puff pastry for the crust?

Yes, you can use pie dough instead of puff pastry if you prefer. Simply roll out the pie dough and cut it into circles to fit the muffin tin cups, then proceed with the recipe as directed.

Can I make these Easy Mini Chicken Pies ahead of time and reheat them later?

Yes, you can assemble the mini pies ahead of time and refrigerate them before baking. Simply cover the muffin tin with plastic wrap and store it in the refrigerator for up to 24 hours. When ready to bake, remove the plastic wrap and brush the tops of the pies with egg wash before baking as directed.

Can I make these mini pies in a mini muffin tin for smaller portions?

Absolutely! You can use a mini muffin tin instead of a regular-sized muffin tin to make bite-sized mini pies. Adjust the baking time accordingly, as they may bake faster due to their smaller size.

Mini Chicken Pies – Bite-Sized Comfort in Every Crust!

Recipe by CutsfoodCourse: All Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Chicken Filling:

• 2 cups cooked chicken, shredded

• 1 cup frozen mixed vegetables (peas, carrots, corn, green beans), thawed

• 1/2 cup onion, finely diced

• 1/3 cup unsalted butter

• 1/3 cup all-purpose flour

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 teaspoon dried thyme

• 1 3/4 cups chicken broth

• 2/3 cup milk

• For the Pastry:

• 2 sheets of puff pastry, thawed if frozen

• 1 egg, beaten (for egg wash)

Directions

• In the heart of our bite-sized culinary creation, I discovered the secret to crafting these Mini Chicken Pies. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• For the chicken filling, melt butter in a large skillet over medium heat. Add diced onions and cook until softened. Stir in flour, salt, black pepper, and dried thyme to create a roux.
• Gradually whisk in chicken broth and milk, stirring constantly until the mixture thickens. Add shredded chicken and mixed vegetables, stirring until well combined. Simmer for a few minutes until the filling reaches a hearty consistency. Remove from heat and let it cool.
• Roll out the puff pastry on a lightly floured surface and cut circles using a round cookie cutter or a glass. Spoon a portion of the cooled chicken filling onto the center of each pastry circle.
• Fold the pastry over the filling to create half-moon shapes, sealing the edges with a fork. Place the mini pies on the prepared baking sheet.
• Brush each mini pie with beaten egg for a golden finish. Bake in the preheated oven for 15-20 minutes or until the pastry is puffed and golden brown.
• Allow the Mini Chicken Pies to cool slightly before serving. These little delights are best enjoyed warm, bringing joy with every bite.