Easy Mini Chicken Pot Pies. Delicious little pies with crisp pastry. Freezer friendly and great for parties too!
Easy Mini Chicken Pot Pies! I think everyone must have tried a pot pie at some point, and to be able to make a good pie, with a nice crisp pastry is easy, so long as you follow the steps!
Adelenne loves Pies! She often makes them, and has now become quite an expert Pie maker! So here, Adelenne has kindly shared her lovely recipe to show us how she makes her Easy Mini Chicken Pot Pies. You can use shop bought pastry or make your own as Adelenne has in this recipe. It's very easy so give it a go!
For this recipe, we've used a basic shortcrust pastry, however, you can also make your own homemade pastry dough with flaky pastry. Take a look at our quick and easy recipe!
Recipe by Adelenne Lee
Prep Time: 15 minutes
Cook Time: 35 - 45 minutes
Yield: 12
You will need: 12 hole muffin pan
Ingredients
The Pastry:
12 oz / 340 g Shortcrust pastry
See here if you would like a recipe to make your own. You will need to DOUBLE the ingredients for the pastry recipe to get 12 mini pies.
The Filling:
1 ½ cups chopped cooked chicken or turkey meat
½ can condense cream of chicken soup
1 cup mixed vegetables ( I used carrots, corn kernels and peas)
1 beaten egg (for the egg wash at the end)
Instructions
1. First make the pastry if making your own, divide into 2 balls and wrap with plastic wrap and leave to rest in the fridge whilst you prepare the filling.
Then prepare the filling as follows:
2. Put chopped chicken or turkey, mixed veg and cream of chicken soup in a bowl and mix well. Add a pinch of pepper. No salt needed as I find the soup is already salty enough. Set aside.
3. Preheat oven to 350 F or 180 C and grease a 12 hole muffin tray.
4. Roll out one ball of pastry and cut rounds to fit the muffin tray.
5. Fill the pastry cases with the chicken mixture.
6. Using the remaining pastry, roll out and use a flower shape cookie cutter and cut out as many flowers as you can. You can of course use any shape cookie cutter, such as stars etc.
7. Slightly overlap the flowers to cover the top of the filling and top with a flower.
8. Brush the top with the beaten egg and bake till bubbling or golden brown about 35-45 mins.
Cool completely before removing the pies from the tin.
*** If you have any pastry left over, you can cover with plastic wrap, place in a sealed bag and freeze.
We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Here are some more lovely recipes you can try
Cheesy Bacon and Tomato Mini Pizzas
- 12 oz / 340 g Shortcrust pastry
- See here if you would like a recipe to make your own. You will need to DOUBLE the ingredients for the pastry recipe to get 12 mini pies.
- 1 ½ cups chopped cooked chicken or turkey meat
- ½ can condense cream of chicken soup
- 1 cup mixed vegetables ( I used carrots corn kernels and peas)
- 1 beaten egg for the egg wash at the end
- First make the pastry if making your own, divide into 2 balls and wrap with plastic wrap and leave to rest in the fridge whilst you prepare the filling.
- Put chopped chicken or turkey, mixed veg and cream of chicken soup in a bowl and mix well. Add a pinch of pepper. No salt needed as I find the soup is already salty enough. Set aside.
- Preheat oven to 350 F or 180 C and grease a 12 hole muffin tray.
- Roll out one ball of pastry and cut rounds to fit the muffin tray.
- Fill the pastry cases with the chicken mixture.
- Using the remaining pastry, roll out and use a flower shape cookie cutter and cut out as many flowers as you can. You can of course use any shape cookie cutter, such as stars etc.
- Slightly overlap the flowers to cover the top of the filling and top with a flower.
- Brush the top with the beaten egg and bake till bubbling or golden brown about 35-45 mins.
- Cool completely before removing the pies from the tin.
Carole-Anne
I know the chicken is cooked before going into the pie but are the veggies cooked already as well? I’m using frozen veggies and am afraid of making the pie soggy if I put them in frozen.
Lovefoodies
Hi, yes, everything is cooked, the oven part is to get the pastry cooked and have the filling hot. So long as the oven is at the right temperature, you should get soggy pastry
Debra
How long do you bake when frozen? Direct from freezer to oven? I'm worried about them being soggy.
J
when do you freeze them? after you bake them? thanks for the cute recipe!
Lovefoodies
Hi! You can freeze before or after baking. Personally, I like to freeze before baking so that you still keep the crisp pastry fresh from the oven, but it is up to you what you prefer! Please enjoy and yes, they're so cute! Thank you!
makl60
I make something similar but buy Grand rolls and split them in half so I have top and bottom crust. Make using up left overs so easy. No food waste.
Miranda Payne Couse
Ohhh! These look so good! I love mini food items!
Michelle De La Cerda-Nash
These look delicious! I think even my kid will eat them.
lovefoodies
Thanks Michelle, yes, these are really popular with the young ones! Please enjoy!
Susie Gall/Simply Sated
Great idea and the recipe sounds delicious.
lovefoodies
Thanks Susie. Hope you get to try it soon!