Description
These Mini Chicken Pot Pies are a comforting and savory treat perfect for gatherings or meal prep. Featuring a creamy chicken and vegetable filling made with a rich Parmesan-infused sauce, encased in buttery shortcrust pastry and baked to golden perfection, these bite-sized pies offer a delicious blend of flavors and textures in every mouthful.
Ingredients
Filling Ingredients
- 1 tablespoon oil
- 3 tablespoons butter (42g / 1.5oz)
- 1 small clove garlic, crushed
- ½ red onion, finely chopped
- ¼ cup plain flour (all-purpose flour) (65g / 2.3oz)
- 1 cup chicken stock (chicken broth) (250ml)
- ¾ cup evaporated milk (or whole milk, half and half, or cream) (180ml)
- 1 teaspoon mixed dried herbs (thyme and parsley)
- ½ teaspoon salt
- ½ cup finely grated Parmesan cheese
- 1 ¼ cups frozen mixed vegetables (peas, carrots, corn)
- 1 ½ cups cooked chicken, small dice
- Pepper to taste
Pastry and Assembly
- 5 sheets pre-rolled shortcrust pastry
- 1 egg, beaten
- 2 teaspoons nigella seeds or black sesame seeds (optional)
Instructions
- Sauté aromatics: In a large saucepan, heat the oil and butter over medium heat until melted. Add the crushed garlic and finely chopped red onion and sauté for about 2 minutes until softened and fragrant.
- Create roux: Add the plain flour to the pan and stir regularly, cooking for 1-2 minutes to eliminate the raw flour taste and form a light roux base.
- Add liquids: Slowly drizzle in the evaporated milk while continuously stirring to incorporate the flour smoothly, creating a creamy sauce. Then add the chicken stock and stir well to combine.
- Season and thicken: Stir in the mixed dried herbs and salt, cooking for another minute or two to infuse the flavors. Add the finely grated Parmesan and stir until it melts completely into the sauce, thickening it to a creamy consistency.
- Add vegetables and chicken: Stir in the frozen mixed vegetables and diced cooked chicken, mixing thoroughly to combine all ingredients.
- Season and chill: Add pepper to taste and allow the filling mixture to cool completely in the refrigerator before proceeding with assembly.
- Preheat oven: Set the oven to 180°C (160°C fan) or 350°F to prepare for baking.
- Cut pastry circles: Using circular cookie cutters, cut eight 5cm disks and eight 6cm disks from each sheet of pre-rolled shortcrust pastry, aiming to get 8 pies per sheet by cutting circles close together.
- Prepare baking tin: Lightly spray or oil each hole of a 12-hole patty tin. Press the larger (6cm) pastry disks into the base of each hole, making sure to fit them snugly.
- Fill pies: Spoon about 1 ½ tablespoons of the cooled chicken filling into each pastry-lined hole, filling just slightly above the edge.
- Top pies and egg wash: Cover each filled pie with a smaller (5cm) pastry disk. Brush the tops with beaten egg and cut a small vent hole in the center of each pie. Optionally, sprinkle nigella seeds or black sesame seeds on top for added flavor and decoration.
- Freeze or bake: At this point, you can freeze the prepared pies for later use or proceed to bake immediately.
- Bake pies: Bake for approximately 25 minutes or until the pastry is golden brown and cooked through.
- Serve and enjoy: Let the pies cool slightly before serving. Enjoy these mini chicken pot pies as a delightful snack or appetizer.
Notes
- You can substitute evaporated milk with whole milk, half and half, or cream for richer filling.
- If using a muffin tin instead of a traditional patty tin, grease well and monitor pies for doneness as size may vary.
- The pies can be frozen before baking; bake directly from frozen, adding a few extra minutes to cooking time.
- Using nigella or black sesame seeds on top adds a subtle nutty flavor and attractive finish but is optional.
- Ensure the filling is completely cooled before assembling to prevent the pastry from becoming soggy.
- These pies are perfect for parties and can be made ahead to save time on busy days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
