Mini Chicken Pies Recipes

Steps:

• Preheat oven to 425°F (220°C).
• Add the oil to a large pot over high heat. Once the oil begins to shimmer, add the chicken, and stir until cooked through, about 7 minutes. Transfer the chicken to a bowl.
• Melt butter in the same pot. Add the onions and carrots and stir until softened, about 8 minutes.
• Add the flour, stirring to combine. Slowly add the milk and chicken broth, alternating between the two, stirring continuously and bringing to a boil.
• Add the cooked chicken, peas, salt, and pepper, and stir until thoroughly mixed. Remove from heat and let cool.
• Lay out puff pastry sheets and use a small 6-inch (15 cm) bowl to cut circles out of it.
• Place dough circles in a nonstick muffin tin and fill with pot pie mixture.
• Using remaining puff pastry, cut ⅛-inch (3 mm) strips of dough, and make a lattice top for each muffin cup. Brush the lattice tops with the egg.
• Bake for 15 minutes, until golden brown.
• Enjoy!

Steps:

• Roll out pastry until a little thinner than a £1 coin. Cut out 8 x 9cm circles and use to line 8 holes of a muffin tin. Divide chicken, peas and asparagus between moulds, season, then dollop over 1 tbsp crème fraîche.
• Cut out 8 x 7cm circles to make tops for the pies. Lightly brush edges of the pie bases with egg, place each top onto its pie and press down into the filling. Pinch together the sides to seal. Leave to rest in the fridge for 30 mins, or up to 2 days if preparing in advance.
• Heat oven to 200c/fan 180c/gas 6. Brush tops with more egg and bake pies for 30-35 mins or until the pastry is crisp and golden. Serve warm or leave to cool.

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
• In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a 12-count mini-muffin pan with vegetable oil cooking spray. Set aside.
• For the pot pie filling: Melt the butter in a 1-quart saucepan over medium-low heat. Add the flour and whisk until smooth, 1 to 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Simmer over medium-low heat, whisking constantly, until the sauce is thick and smooth, about 6 minutes. Remove the pan from the heat and stir in the salt, pepper, Parmesan, chicken and broccoli.
• For assembly: On a lightly-floured work surface, roll out the dough 1/8-inch thick. Using the 3-inch round cookie cutter, cut out 12 pieces of dough. Using the 2-inch round cookie cutter, cut out another 12 pieces of dough. Press the large rounds of dough into the bottom of the prepared pan. Spoon the sauce into the pastry.
• Combine the egg and 1 teaspoon water in a small bowl, using a fork. Brush the edges of the pastry with the egg mixture and place the remaining pieces of dough on top. Lightly press the edges of the dough together to seal. Press around the edges of the pies using the tines of a fork. Brush the tops of each pie with the beaten egg. Cut a 1/2-inch-long slit into the top of the pies using a paring knife. Bake until the tops are golden and the filling is bubbling, 15 to 18 minutes. Cool for 10 minutes and serve.

Steps:

• In a large pan, melt the butter and cook the leeks, covered, for 10 mins until really soft. Remove from the heat and stir through the cheese sauce, chives, chicken, milk and mustard. Mix well and spoon into small dishes or ramekins.
• Un-roll the pastry on a lightly floured surface. Use a saucer to cut circles for the pie tops. Place on top, trim to fit, crimp the edges and brush with egg to glaze. Wrap tightly in cling film and freeze for up to 2 months.
• To cook from frozen, heat oven to 220C/200C fan/gas 7. Remove the cling film, cover with foil and put on a baking tray in the middle of the oven. Bake for 15 mins, then reduce the temperature to 190C/170C fan/gas 5 and bake for a further 45 mins, removing the foil for the final 30 mins. Serve with green vegetables.
• To cook from fresh, heat oven to 190C/170C fan/gas 5. Cook for 45 mins, until the pastry is golden and puffed, and the filling is piping hot.