Mini Chicken Pies

Here’s a recipe for Mini Chicken Pies that serves 12.


  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 cups cooked chicken, shredded or chopped
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1/2 cup chicken broth
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten


  1. Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or use silicone muffin liners.
  2. In a medium-sized skillet, heat olive oil over medium heat. Add chopped onion and minced garlic and sauté for 2-3 minutes or until onions are translucent.
  3. Add cooked chicken, frozen peas, and frozen corn to the skillet. Cook for an additional 2-3 minutes, stirring occasionally.
  4. Sprinkle flour over the chicken and vegetables, stirring to coat. Add chicken broth, salt, black pepper, dried thyme, and dried rosemary. Stir until mixture thickens, about 2-3 minutes.
  5. Remove skillet from heat and set aside.

  1. On a lightly floured surface, roll out the puff pastry to about 1/8 inch thickness. Cut out 12 circles of dough using a biscuit cutter or a glass.
  2. Gently press the pastry circles into the muffin tin cups. Spoon the chicken mixture into the pastry cups, filling them to the top.
  3. Brush the beaten egg over the edges of the pastry cups.
  4. Bake in preheated oven for 20-25 minutes or until the pastry is golden brown and puffed.
  5. Remove the mini chicken pies from the muffin tin and let cool on a wire rack for a few minutes before serving.

Enjoy your delicious Mini Chicken Pies!

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