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!

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 1/2 cups chopped cooked chicken or turkey meat
1/2 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

Mini Chicken Stroganoff Pies

Deluxe Chicken Salad Wraps

Cheesy Bacon and Tomato Mini Pizzas

Sausage Puffs

Shrimp or Salmon Vol Au Vents

Print

Easy Mini Chicken Pot Pies

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

 

Servings: 12

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 1/2 cups chopped cooked chicken or turkey meat
• 1/2 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:

1. 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.
2. Preheat oven to 350 F or 180 C and grease a 12 hole muffin tray.
3. Roll out one ball of pastry and cut rounds to fit the muffin tray.
4. Fill the pastry cases with the chicken mixture.
5. 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.
6. Slightly overlap the flowers to cover the top of the filling and top with a flower.
7. Brush the top with the beaten egg and bake till bubbling or golden brown about 35-45 mins.
8. Cool completely before removing the pies from the tin.