Description
If you’re craving comfort food with a little flair, these creamy mini chicken pies with puff pastry are just what you need. Imagine creamy, savory chicken filling wrapped in buttery, flaky puff pastry—these little pies are like bite-sized heaven! Perfect for lunch, dinner, or as an appetizer for your next gathering.
Ingredients
- 2 chicken breasts (or 3 thighs for extra juiciness), cooked and chopped into bite-sized pieces
- 1 package puff pastry sheets (usually about 2 sheets, enough to line a muffin tin with 12 cups)
- 2 medium carrots, peeled and diced
- 1 cup peas (frozen or fresh)
- 1 small onion, finely chopped
- 1 cup heavy cream
- 1 cup chicken broth
- 2 cloves garlic, minced
- 1 teaspoon dried thyme (or fresh if preferred)
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 large egg, beaten (for egg wash)
Instructions
Start by cooking your chicken. You can bake, grill, or pan-cook the chicken breasts. Once cooked through, chop the chicken into small, bite-sized pieces and set aside.
In a large skillet, melt butter over medium heat. Add chopped onions, carrots, and garlic. Cook until softened and fragrant. Sprinkle in flour to create a roux. Gradually add chicken broth, stirring constantly. Once thickened, pour in heavy cream and cook until the sauce is creamy. Stir in peas, thyme, and cooked chicken. Simmer, then season with salt and pepper.
While the filling simmers, preheat the oven. Roll out puff pastry on a lightly floured surface. Cut into circles or squares to line your muffin tin.
Press puff pastry into muffin tin cups. Spoon the creamy chicken filling into each cup. You can add extra pastry on top for a cute, enclosed look.
Brush the tops with a beaten egg. Bake for 20-25 minutes at 350°F, until the puff pastry is golden and crispy.
Allow the mini pies to cool slightly before serving. They are best enjoyed fresh from the oven.
Notes
- Make Ahead: You can make the filling in advance and store it in the fridge for up to 2 days. Assemble and bake when ready to serve.
- Perfect Pastry: For a perfect puff pastry, make sure the dough is cold before working with it, and leave a little extra dough hanging over the muffin tin edges to prevent shrinking.
Nutrition
- Serving Size: 1 mini pie
- Calories: 295
- Sugar: 2g
- Sodium: 415mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 85mg