Print

Creamy Mini Chicken Pies with Puff Pastry

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Flaky puff pastry filled with a rich and creamy chicken and vegetable mixture, baked into golden mini pies. Perfect as a comforting snack, appetizer, or easy meal.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 8 mini pies
  • Category: Main Course
  • Method: Baking
  • Cuisine: International
  • Diet: Halal

Ingredients

  • 2 cups cooked chicken breast, shredded or diced
  • 1 sheet puff pastry, thawed
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, finely diced
  • 1/2 cup frozen peas
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon paprika
  • 1 egg, beaten

Instructions

  1. Preheat oven to 200°C (400°F) and grease a muffin tin.
  2. Heat butter and olive oil in a pan over medium heat. Cook onion until soft, then add garlic and cook briefly.
  3. Add diced carrot and cook for 3–4 minutes until slightly tender.
  4. Stir in flour and cook for 1 minute to form a roux.
  5. Gradually add milk, stirring constantly, then add cream and cook until thickened.
  6. Season with salt, pepper, thyme, and paprika. Add chicken and peas, mix well, and let cool slightly.
  7. Roll out puff pastry and cut into circles to fit muffin tin cavities. Press into the tin.
  8. Fill each pastry shell with the chicken mixture.
  9. Top with additional pastry pieces and seal edges lightly.
  10. Brush with beaten egg and bake for 18–22 minutes until golden brown.
  11. Cool slightly before removing and serving.

Notes

  • Use rotisserie chicken for convenience.
  • Add mushrooms or spinach for extra flavor and nutrition.
  • Substitute cream with milk for a lighter version.
  • Avoid overfilling to prevent soggy pastry.
  • Store in the refrigerator for up to 3 days or freeze for up to 2 months.
  • Reheat in the oven to maintain crispiness.

Nutrition

Find it online: https://savorymomskitchen.com/creamy-mini-chicken-pies-with-puff-pastry/