Easy Mini Chicken Pies (Printable Version)
Bite-sized pies with tender chicken, mixed vegetables, and a creamy sauce in a flaky, golden crust.
# Ingredients:
→ Protein
01 -
200 grams cooked shredded chicken (rotisserie preferred)
→ Vegetables
02 -
150 grams frozen mixed vegetables (carrots, peas, corn)
03 -
60 grams onion, diced
→ Sauce
04 -
30 grams unsalted butter
05 -
30 grams all-purpose flour
06 -
240 milliliters low sodium chicken broth
07 -
120 milliliters whole milk or 2% milk
08 -
1/2 teaspoon salt
09 -
1/4 teaspoon freshly ground black pepper
10 -
1/4 teaspoon garlic powder (optional)
→ Pastry
11 -
1 sheet refrigerated pie crust or puff pastry, thawed
12 -
1 large egg, beaten (for egg wash)
# Steps:
01 -
Melt butter in a skillet over medium heat. Add diced onions and cook for 3 minutes until tender and translucent without browning.
02 -
Sprinkle flour evenly over the butter and onions. Stir constantly for 1 minute until a thick paste forms and no dry flour remains.
03 -
Gradually whisk in chicken broth followed by milk, stirring continuously to avoid lumps. Cook for 3 to 4 minutes until the sauce thickens.
04 -
Stir in cooked chicken, mixed vegetables, salt, pepper, and garlic powder if using. Mix until ingredients are fully coated with sauce, then remove from heat.
05 -
Roll out the thawed pie crust on a floured surface. Cut rounds large enough to gently line a standard muffin tin cup with overhang.
06 -
Spoon filling into each crust-lined muffin cup. Top with smaller dough rounds, pressing edges to seal. Cut small slits on top for steam release.
07 -
Brush tops with beaten egg to ensure golden color. Bake in a preheated oven at 190°C for 20 to 25 minutes until crust is flaky and golden brown.
08 -
Allow pies to cool in the muffin tin for 5 minutes to set. Gently loosen edges with a plastic knife before removing to maintain crust integrity.
# Notes:
01 -
Chilling the muffin tin before adding dough helps maintain crust shape. Let filling cool slightly before assembly to avoid soggy edges.