Mini chicken pies

    1 hour 35 min

    Poached chicken is cooked in a rich and creamy herb sauce with vegetables, spooned into a muffin tin and topped with a puff pastry lid to make these mini pies. This makes 24 mini pies - pure comfort food if you have a crowd to serve but you could half the ingredients.


    2 people made this

    Ingredients
    Serves: 24 

    • 900g skinless, boneless chicken breasts
    • 2L reduced salt chicken stock
    • 5 tablespoons butter, divided
    • 2 tablespoons olive oil
    • 300g diced yellow potatoes
    • 3 large carrots, diced
    • 175g frozen sweetcorn
    • 2 large stalks celery, diced
    • 75g frozen peas
    • 3 teaspoons minced garlic
    • 3 teaspoons salt
    • 2 teaspoons ground black pepper
    • 1 teaspoon dried rosemary
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground thyme
    • 1/2 teaspoon ground sage
    • 4 tablespoons plain flour
    • 950ml double cream
    • salt and cracked black pepper to taste (optional)
    • 2 (500g) blocks puff pastry
    • 1 egg, beaten, or more as needed

    Method
    Prep:15min  ›  Cook:1hr15min  ›  Extra time:5min resting  ›  Ready in:1hr35min 

    1. Place chicken breasts into a large pot and cover with chicken stock; bring to the boil. Reduce heat to medium-low and simmer until chicken is cooked through, 20 to 25 minutes. Take chicken out of stock; pull apart or chop as desired. Keep stock hot.
    2. Melt 3 tablespoons butter and olive oil in a large stockpot over medium-high heat. Add potatoes, carrots, sweetcorn, celery, peas and garlic. Cook until onions have softened, about 15 minutes. Add 3 teaspoons salt, 2 teaspoons black pepper, rosemary, nutmeg, thyme and sage. Cook and stir until combined into the vegetable mixture, about 1 minute.
    3. Melt remaining 2 tablespoons butter in the vegetable mixture. Sprinkle flour on top. Cook, stirring constantly, until vegetables are coated, about 1 minute. Ladle in the hot chicken stock, about 250ml at a time, stirring constantly, until pot is sufficiently filled; you may not need all of the stock.
    4. Add cream; turn up heat slightly and stir in the cooked chicken. Season with salt and pepper. Cook, stirring occasionally and scraping the bottom, until flavours blend, about 5 minutes. Reduce heat and simmer, uncovered, until filling has thickened, about 20 minutes. Let cool for about 5 minutes.
    5. Preheat the oven to 190 C / Gas 5. Grease two 12-hole muffin tins. Line 2 baking trays with foil and set the muffin tins on top.
    6. Ladle the filling into the muffin cups.
    7. Roll puff pastry onto a work surface; cut out 24 pieces slightly larger than the muffin holes. Place pastry pieces on top of the filling in the muffin cups, letting a little bit of the pastry hang off the edges. Brush the pastry with the beaten egg. Season with salt and pepper. Cut some slits in the pastry to let steam out while cooking.
    8. Bake in the preheated oven until golden brown, 15 to 25 minutes. Let sit for at least 5 minutes before serving.

    Suggestion:

    You can use 1 small whole chicken in place of the chicken breasts.

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