Mini chicken pies recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken pie
  • Chicken and vegetable pie

Poached chicken is cooked in a rich and creamy herb sauce with vegetables, spooned into a muffin tin and topped with a puff pastry lid to make these mini pies. This makes 24 mini pies - pure comfort food if you have a crowd to serve but you could half the ingredients.

3 people made this

IngredientsServes: 24

  • 900g skinless, boneless chicken breasts
  • 2L reduced salt chicken stock
  • 5 tablespoons butter, divided
  • 2 tablespoons olive oil
  • 300g diced yellow potatoes
  • 3 large carrots, diced
  • 175g frozen sweetcorn
  • 2 large stalks celery, diced
  • 75g frozen peas
  • 3 teaspoons minced garlic
  • 3 teaspoons salt
  • 2 teaspoons ground black pepper
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon ground sage
  • 4 tablespoons plain flour
  • 950ml double cream
  • salt and cracked black pepper to taste (optional)
  • 2 (500g) blocks puff pastry
  • 1 egg, beaten, or more as needed

MethodPrep:15min ›Cook:1hr15min ›Extra time:5min resting › Ready in:1hr35min

  1. Place chicken breasts into a large pot and cover with chicken stock; bring to the boil. Reduce heat to medium-low and simmer until chicken is cooked through, 20 to 25 minutes. Take chicken out of stock; pull apart or chop as desired. Keep stock hot.
  2. Melt 3 tablespoons butter and olive oil in a large stockpot over medium-high heat. Add potatoes, carrots, sweetcorn, celery, peas and garlic. Cook until onions have softened, about 15 minutes. Add 3 teaspoons salt, 2 teaspoons black pepper, rosemary, nutmeg, thyme and sage. Cook and stir until combined into the vegetable mixture, about 1 minute.
  3. Melt remaining 2 tablespoons butter in the vegetable mixture. Sprinkle flour on top. Cook, stirring constantly, until vegetables are coated, about 1 minute. Ladle in the hot chicken stock, about 250ml at a time, stirring constantly, until pot is sufficiently filled; you may not need all of the stock.
  4. Add cream; turn up heat slightly and stir in the cooked chicken. Season with salt and pepper. Cook, stirring occasionally and scraping the bottom, until flavours blend, about 5 minutes. Reduce heat and simmer, uncovered, until filling has thickened, about 20 minutes. Let cool for about 5 minutes.
  5. Preheat the oven to 190 C / Gas 5. Grease two 12-hole muffin tins. Line 2 baking trays with foil and set the muffin tins on top.
  6. Ladle the filling into the muffin cups.
  7. Roll puff pastry onto a work surface; cut out 24 pieces slightly larger than the muffin holes. Place pastry pieces on top of the filling in the muffin cups, letting a little bit of the pastry hang off the edges. Brush the pastry with the beaten egg. Cut some slits in the pastry to let steam out while cooking.
  8. Bake in the preheated oven until golden brown, 15 to 25 minutes. Let sit for at least 5 minutes before serving.

Suggestion:

You can use 1 small whole chicken in place of the chicken breasts.

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  • 1 1/2 cups cubed cooked chicken
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
  • 1/2 of a 16-ounce package frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 1 1/2 cups)
  • 1 package (12 ounces) refrigerated biscuit dough (junior-sized, 10 biscuits)
  • 1/2 cup shredded Cheddar cheese
  • Easy Substitution: Substitute 1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.

Heat the oven to 350°F.  While the oven is heating, spray 10 (2 1/2-inch) muffin-pan cups with vegetable cooking spray.  Stir the chicken, soup and vegetables in a medium bowl.

Roll or pat the biscuits to flatten slightly.  Press the biscuits into the bottoms and up the sides of the muffin-pan cups.  Spoon about 1/3 cup chicken mixture into each biscuit cup.  Lightly press the chicken mixture down so it's level.  Top each with about 2 teaspoons cheese.

Bake for 15 minutes or until the biscuits are golden brown and the cheese is melted.  Let the pot pies cool in the pan on a wire rack for 5 minutes.


Mini Chicken Pot Pies with Pie Crust

Pies are a very important comfort food in many countries around the world. This blogpost gives you a delicious pie pastry and chicken, ham and leek filling recipe. This will enable you to make your own individual mini chicken pot pies which are wonderful as a snack at any time of the day.

A delicious Recipe for using Ham and Chicken or Turkey Leftovers

Christmas and Thanksgiving always leave a pile of leftovers that need to be used up, especially chicken or turkey and ham. Sometimes we put them in a single chicken ham and leek pie, or a chicken and mushroom pie, but in this recipe, we turn them into some delicious mini pot pies.

They are delicious hot and served up on their own or with a nice salad.

Shortcrust Pastry Recipe

The secret to this recipe is the delicious shortcrust pastry which initially I made myself this time, rather than using ready-made pastry.

Some people say life is too short to make your own pastry. But contrary to what some people say, it does not take that long to make a tasty pastry, and you will see that when you try this recipe.

Pastry ready to go in the fridge

Not only was this recipe easy to make, but it uses basic ingredients. The only thing is that you need to put it in the fridge for an hour or so to make it easy to roll out and shape.

The only problem was making the right amount. When I made this initially I used half the pastry ingredients and only had enough for nine pies. So I stored the extra filling and made seven more the next day using store-bought pastry.

The difference in taste was significant, with the homemade pastry being definitely much tastier than the store-bought pack from Aldi.

I will definitely use this pastry recipe again to make other types of pie &ndash maybe even some sweet ones.

The amounts have been adjusted now in the recipe to make the full amount (although it will depend on the size of your muffin tin). My silicon muffin tray has holes with a diameter of about 67mm, and I made a total of sixteen of these pies.

Filling the Pies

The only tricky part of this recipe is filling them so you do not get too much leakage. You need to cut the base of the pastry large enough to give enough to work with when you are doing the crimping.

The egg wash needs to be brushed onto the pastry surfaces that will be crimped so that it works to glue the pastry together.

You can see from the pictures that my handiwork still needs some improvement. I did find that in some cases if you have enough pastry you can overlap on the top, which did actually provide a more reliable seal. It maybe does not look as good but it worked very well!

Overlapped pastry to give better seal

The big question I had was whether or not to put a hole in the top of the pies. I did this for the first batch, but then had quite a lot of filling leakage through the holes in the oven. So in the second batch, I kept them shut, and I think the result was better &ndash less leakage and more filling!

Freezable Mini Chicken Pot Pies

The advantage of cooking individual pies is that they can easily be frozen after cooking and retrieved from the freezer when you need a quick meal. And also they taste better than any pies you can buy in the shops.

Just heat them up in the microwave or oven until they are cooked through.

I hope you enjoy trying this recipe and would love to see some pictures if you do!


How to Make Keto Chicken Pot Pie Filling

While the dough is chilling, you can turn your attention to making the sumptuous filling:

  • Cook. Melt some butter over medium heat then add the onion, celery, and carrot and cook until soft. Then add the diced chicken breast and cook until no longer pink. Finally, add the dried thyme, paprika, white wine vinegar, chicken broth, heavy cream, and green peas. Stir to combine and cook until the sauce has thickened to your liking.
  • Season. After removing the sauce from the heat, season to taste with salt and black pepper. Leave to cool.
  • Putting it all together. Preheat the oven then start lining your muffin pan with silicone cups. Remove the dough from the fridge and divide it into a ⅓ part and a ⅔ part. Cut the ⅔ part into 12 pieces and then press each piece into a cup on the muffin tin.
  • Add the chicken filling. Divide your chicken filling between each of the muffin cups, being careful not to overfill any.
  • Finishing it off. Cut the remaining ⅓ of dough into 12 circles and top each of your mini pies with a circle. Pinch the edges to seal them and then brush each pie with beaten egg. Cut a few slits in the top of each pie to act as a vent while cooking. Tip: Now’s the time to gently cut a design over the top of your pies using a sharp knife.
  • Bake. Bake the mini pies for 20-25 minutes or until they’re golden.
  • Serve. Remove from the oven and allow to cool slightly before serving.

How to Store Keto Pot Pies (+ Can You Freeze Them?)

These chicken pot pies are absolutely fantastic when enjoyed as leftovers.

They can be safely kept in the fridge inside an airtight container or wrapped in plastic or foil for between 3-5 days before going bad. If you want your leftover pies to last for longer, the good news is that they also happen to be great for freezing.

You’ll first want to allow the pies to cool off completely when they come out of the oven. Then place all of the pies on a tray lined with parchment paper.

Freeze them like this until they’re firm and then wrap each pie individually in plastic wrap. Place each of your wrapped pies in a freezer bag and freeze for up to 3 months.

Does Chicken Pot Pie Need to Have a Bottom Crust?

While it’s certainly possible to make a chicken pot pie with no bottom crust, the overwhelming majority of recipes that I’ve tried are made with a bottom crust.

As for this particular recipe, it does indeed have a bottom crust.

What’s the Best Way to Reheat Chicken Pot Pies?

After freezing the pot pies, the best way to reheat them is by following these steps:

  • Thaw overnight. I like to thaw frozen chicken pot pies by leaving them in the refrigerator overnight.
  • Preheat the oven. Preheat your oven to 400℉.
  • Bake. Place the pies on a baking sheet lined with parchment paper and cover with foil. Bake for 20 minutes or until warmed through.

Can I Use Store Bought Puff Pastry for Low Carb Pot Pies?

Store bought puff pastry is a common ingredient used when making chicken pot pie recipes. With that being said, unfortunately it can’t be slotted into this particular pot pie recipe because it’s not keto friendly.

Mini Keto Chicken Pot Pies (Easy, Low Carb and Freezable)

  • Author: Bree - KetoPots.com
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour, 15 minutes
  • Yield: 12 1 x
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Recipe Summary

  • 2 cups Green Giant® frozen mixed vegetables, thawed
  • 1 cup diced cooked chicken
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (16.3 ounce) can Pillsbury® Grands!® Flaky Layers refrigerated buttermilk biscuits

Heat oven to 375 degrees F. In medium bowl, combine vegetables, chicken and soup mix well.

Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center pleat and pinch dough gently to hold in place.

Bake at 375 degrees F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute remove from pan.


Recipe Summary

  • 1 (21 ounce) can peach pie filling
  • 1 teaspoon ground cinnamon
  • ¼ cup water
  • 2 (14.1 ounce) packages refrigerated pie crust
  • 2 cups powdered sugar, sifted
  • ⅓ cup milk, or more as needed

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat (such as Silpat®).

Pour pie filling into a bowl and stir in cinnamon until evenly blended in. Use kitchen shears to chop the peaches into small pieces.

Pour 1/4 cup water in a small bowl--you will use this to wet your finger and gently wet the very outer edges of the pie rounds before sealing.

Lay out your first pie crust round. Use a 4-inch biscuit cutter to cut out 7 rounds you can get about 5 out with your first pass, and then will need to gently press the dough together and roll it out again to the get the last 2 or 3 depending on how thin you roll out the dough.

Place about 1/2 tablespoon peach filling in the center of each round. Wet your fingertip and run it around the very outside edge of the dough round before you fold the pie crust in half, over the top of the filling. Gently press along the seam, and then use the tines of a fork to press all the way around to help seal the pie.

Place the prepared pies on the lined baking sheet, and repeat with all remaining dough and filling--you may have some filling leftover, depending on how full you are able to fill the pies.

Bake in the preheated oven until pies are golden brown and lightly crisped, 12 to 15 minutes.

Once you have removed the pies from the oven, create glaze. Whisk together sifted powdered sugar and milk until smooth. The glaze should be fairly thin.

Gently dip either just the tops of the warm pies, or submerse the whole pie into the glaze, flipping gently with a fork, and then setting on parchment paper or a silicone baking mat to cool and dry. Repeat with all pies. If you dip the full pies, you may need a little extra glaze at the end, but this should be enough to lightly coat them all.


Traditional British Mini Chicken and Mushroom Pie

Savoury pies are serious business in Britain, and one of the oldest traditional English dishes, dating as far back as to the Middle ages.

Traditional fillings for hot pies include chicken & mushroom, steak & ale, minced beef & onion, lamb, or meat & potato.

Different types of pastry are used, including short crust and puff, and it's really hard to tell which ones are the best.

Another type of pie is topped with mashed potato instead of pastry, the traditional Shepherd's Pie is a must-try around British pubs.

This Mini Chicken & Mushroom Pie is my tasty way to celebrate British Pie Week.

This is the very first pie I have tasted in London, and still my favorite after almost a decade.

The chunky pieces of chicken are tender and flavorful, the creamy filling is rich and perfectly complimented by nutty mushrooms and crispy leeks.

It's hard to resist something like that. In one of those too-many rainy days in the city, a chicken and mushroom pie is the treat that makes you the weather bearable, even okay.

This recipe is ideal to make on the weekend, it's the perfect comfort food for a Sunday dinner or a picnic, for brunch/lunch/snack. anytime really.

The shortcrust pastry is easy to make and requires only 4 simple ingredients: flour, butter, cold water and salt.

It's completely fuss-free, and it really makes a fantastic upgrade to the pie.

Once you start making your own pastry, you'll discover a whole new world of flavors, and endless uses both for savory and sweet recipes.

These mini Chicken and Mushroom pies make a fantastic happy hour snack or a traditional appetizer for an British dinner menu. They're so good you'll want to make them again and again!

I hope you give these cute pies a try. If you do, please let me know how you liked and write a comment below!


Mini Chicken Pies

These mini chicken pies are gluten free and low carb with a delicious pastry made with coconut flour. You could use the dough mixture to make larger pies but the small ones, baked in muffin tins, are rather cute.

Can you hear the sounds of the Chief Taster doing his happy dance? He finally has a chicken pie recipe that I can work with and is already talking with excitement about the turkey pie is expecting at Christmas. The dough recipe is a great healthy alternative too. I used it for a vegetarian version and just loved it (recipe coming soon)! It's great warm and just as delicious cold the next day.

I did have intentions of making a chicken pot pie with more vegetable fillings, but did not cut the chicken into small enough chunks so it's just a plain chicken pie. Some broccoli would have gone well with it, but I think because I used a muffin tin to make the mini pies this limited my filling. The Chief Taster did not complain though as he had mouthfuls of chicken and pastry! I need to try to use this dough recipe in a larger pie dish next!

The topping was made of strips of pastry purely for effect but you could roll out the pastry and made a lid to seal the mixture too. This dough is just so great and flexible! When I finally get my hands on some almond flour I must see if I can do the same with that too. Pies for everyone!

If you wanted to make this Paleo, just omit the cream cheese. I used it to make the filling creamy as that's what the Chief Taster prefers. I also think that thyme as a herb would pair nicely with the chicken but feel free to create your own taste.


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Chicken pot pie is a homey dish to serve on a cold night, but we’ve taken those comforting flavors and transformed them into a sophisticated party appetizer. Use pastry cutters to construct your own puff pastry containers, also known as vol-au-vent. Then make a classic pot pie filling with tiny pieces of chicken, carrot, celery, and shallot, a splash of sherry or Cognac, and cream. Fill up the puff-pastry shells with the savory sauce, and serve these bites for a Christmas or New Year’s Eve party. If you’re pressed for time, you can use meat from a rotisserie chicken or other cooked chicken. You’ll need 1 cup of 1/4-inch-sized pieces.

More of a turkey lover? Try making the mini pastry shells and using our Turkey Pot Pie filling.

Special equipment: You’ll need a 1-3/4-inch fluted cutter, a 1-1/4-inch fluted cutter, and a pastry brush for this recipe.

Make-ahead note: Both the chicken filling and the pastry shells can be made a day ahead. Cool and refrigerate the filling, then reheat it the next day in a saucepan over medium heat. Store the baked pastry shells in an airtight container at room temperature.

Tips for Chicken, Christmas, and Eggs

Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.

It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.

Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.

The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.

Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.

Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.

Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.

Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.

Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.

Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.

Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.

Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.

Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.

Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.

Instructions

  1. 1 Heat the oven to 400°F and arrange a rack in the middle. Meanwhile, line 2 baking sheets with parchment paper and lightly dust them with flour. Unfold 1 pastry sheet, lay it flat on one of the baking sheets, and place it in the freezer for 15 minutes. Leave the other puff-pastry package in the refrigerator and set the other baking sheet aside.
  2. 2 Remove the pastry from the freezer and slide it onto a work surface on the parchment. Line the baking sheet with a fresh sheet of parchment and set it aside. Unfold the second sheet of pastry, lay it flat on the remaining floured baking sheet, and place it in the freezer for 15 minutes.
  3. 3 Meanwhile, use a fluted 1-3/4-inch round cutter to cut 35 circles out of the first sheet of pastry, pushing straight down through the pastry without twisting. Remove the scraps and transfer the circles to the baking sheet with fresh parchment, leaving 1/4 inch of space between each set aside at room temperature.
  4. 4 Whisk together the egg and water in a small bowl until combined set aside.
  5. 5 Remove the second pastry sheet from the freezer and slide it onto the work surface on the parchment. Using the 1-3/4-inch cutter, cut 35 circles, pushing straight down without twisting. Using a fluted 1-1/4-inch round cutter, cut out smaller concentric circles from the centers (if the pastry becomes too soft, return it to the freezer until firm). Remove the smaller centers and the outer scraps to reveal the puff-pastry rings. You should now have 35 larger circles and 35 rings. Place the baking sheet in the freezer until the pastry is firm, about 5 minutes.
  6. 6 Use a pastry brush to lightly brush each of the larger circles with the egg wash, working 5 pieces at a time. Place the rings on top of the larger circles, lining up the edges and pressing lightly to make them adhere. Discard the remaining egg wash.
  7. 7 Bake until browned and puffed, about 20 to 25 minutes. Using the handle of a wide wooden spoon, punch down the centers of the pastry shells. Leave the oven on. (If you’re making the pastry shells in advance, store them in an airtight container at room temperature.)

Place 1 tablespoon vegetable oil into a 10-inch cast-iron skillet and set over high heat until it shimmers. Add the chicken, season with 1 teaspoon of salt, and cook, stirring occasionally, until the chicken is no longer pink on the outside but not dry, 4 to 6 minutes. Remove the chicken from the skillet and set aside in a medium bowl.

Decrease the heat to medium and heat the remaining tablespoon vegetable oil in the skillet until it shimmers. Add the onions, mushrooms, carrots, celery, garlic, remaining 1½ teaspoons of salt, black pepper, dried thyme, and dried tarragon, and stir to combine. Cook, stirring occasionally, until the onions have softened, about 5 minutes. Add the butter and melt. Stir in the flour and cook for 1 to 2 minutes. Gradually stir in the chicken broth and milk. Bring to a simmer, stirring continually. Continue stirring until the sauce thickens, about 3 minutes. Remove the skillet from the heat and stir in the peas, thyme, tarragon, and reserved chicken. Cover and set aside.

Sift the flour into a bowl. Add in the salt and cubed butter. Fold the ingredients together so that the flour has evenly coated each cube and they are not sticking together. Using your fingers crush the butter into the flour to make a uniform texture about the size of a pea. Pour in ¾ of the water and fold the dough together until a rough ball is formed. Add the remaining water as needed. Without overworking the dough, continue working the dough until it is mostly smooth and all incorporated. Turn the dough out onto a floured cutting board. Cut the dough into quarters, wrap with plastic wrap and refrigerate for at least 1 hour or overnight so the dough can relax.

Position an oven rack in the middle of the oven and preheat to 425ºF.

Remove the pie crust from the refrigerator and roll out the dough to create 4 rounds about 1/6-inch thick. Ladle the warm chicken pie filling in 4 ramekins and place them on a parchment lined cookie sheet. Place the pie dough on top of each ramekin and attractively flute the edges. You can cut away the excess pie dough and crimp with a fork if you like.

With a fork whisk the egg and water together to make the egg wash. Brush the top of the 4 pies with the egg wash.

Place the pies into the oven and bake on the center rack for 15 minutes until the crust is fragrant and golden brown. Remove the pies from the oven, let rest for 10 minutes and then serve at once. Enjoy.