Mini chicken pot pies for Easter

Happy Easter month! I love chicken pies and these cuter mini pot pies are to die for. They are fun to create as well since they are made with puff pastry sheets. This is great for serving this holiday season since they are so handy. If you love miniature pies, have a look at my hand meat pie recipe.

I used cooked chicken strips for best results. The best type of meat to use for this are boneless chicken thighs or breast. Shred it apart with two forks and set it aside. I added a can of carrots and peas for the best results. Cream is added with a bit of flour to get a nice sauce going. This thickener allows the chicken sauce to not wet the dough. Also, thaw the puff pastry sheets before assembling the pie.

Bake these mini chicken pies in a muffin tray to uphold the structure of the pies. There’s no need to line the muffin tray with parchment paper or cupcake liners. After baking, these mini pies become firm enough to pick up easily. Just allow it to cool before trying to serve. The toppings were varied: a lattice, butterfly, and flower shapes.

Other fun pies on the blog include my chorizo sausage rolls and hand meat pies.

Mini chicken pies

Print

Servings: 12 Prep Time: 30 Minutes Cooking Time: 40 Minutes 40 Minutes

Rating: 5.0/5

( 1 voted )

Ingredients

1 large onion, chopped

3 green onions, trimmed and chopped

1/2 cup unsalted butter

500g/1lb seasoned and boneless chicken, cooked

400g tinned carrots and peas, drained

1/2 cup cream

1 tablespoon all-purpose flour

2 puff pastry sheets, thawed

 

Egg wash

1 large egg + 1 tablespoon water

Instructions

1. Melt butter in a large saucepan. 
2. Fry both onions until browned and softened.  
3. Stir in the flour and gradually add in the cream until you get a smooth sauce. 
4. Add the chicken to the pan and let it simmer on medium heat for 10 minutes. 
5. Pour in the tinned carrots and peas and turn off the heat.
6. Preheat the oven to 350°F/175°C. 
7. Cut 12 large squares onto one of the puff pastry sheets.
8. Cut out designs onto the other puff pastry sheet. I used a lattice, butterfly, tulip and flower design. 
9. Press each square into the muffin tray and let it form a round cup.
10. Scoop 2-3 tablespoons of the cooked chicken mixture into each muffin tray hole.
11. Top with the designs from step 8 and trim off any excess puff pastry. 
12. Whisk the egg wash ingredients together in a bowl. Brush the top of the muffins with the egg wash.
13. Bake for 40 minutes in the oven, and let it rest for at least 15 minutes before serving.