Mini Chicken Pies
These Mini Chicken Pies have a flaky layered pastry and delicious filling made of chicken in creamy gravy! They are ideal as snacks and appetizers or as a main dish with salad on the side. Follow our step-by-step guide to master this recipe.
Why You’ll Love This Recipe
- Flaky and Buttery Crust: You will make homemade flaky and butter pastry with beautiful layers that melt in your mouth.
- Rich and Creamy Filling: The chicken filling is creamy and perfectly seasoned; you will enjoy every bite.
- Perfect for Any Occasion: You can serve these mini chicken pies in parties and picnics, these are excellent finger food.
- Easy-to-Follow Instructions: There are two steps to making this treat making the filling and making the crust, both steps are easy and I have included step-by-step images and a video tutorial, to guide you.
Step by Step Instructions
Preparing the Filling:
- In a medium pan, heat butter and olive oil. Sauté the minced garlic on low heat until fragrant, being careful not to burn it.
- Add the chicken cubes and cook on medium heat until no longer pink. Season with black pepper, paprika, and stir for 2 minutes over medium-low heat.
- Pour in boiling water and dissolve the chicken bouillon cube, letting the mixture simmer until the chicken is cooked through.
- Stir in 2 tablespoons of heavy cream, followed by oregano and the final tablespoon of cream. Cook for 1 minute and set aside to cool completely.
Making the Pastry:
- In a large bowl, combine flour, salt, sugar, baking powder, and chilled butter. Rub the mixture together until it resembles coarse crumbs.
- Add chilled water and gently bring the dough together without kneading. Form into a disc, wrap in plastic, and refrigerate for 40 minutes.
- On a floured surface, roll out the dough to 1/8-inch thickness. Fold the dough’s sides toward the center, then fold the top and bottom to form a square. Roll out again to 1/8-inch thickness and trim the edges.
Assembling the Mini Pies:
- Cut the dough into six rectangles. Use the trimmed edges to form an additional rectangle.
- Place chicken filling on half of each rectangle, leaving a 1-inch border around the edges.
- Fold the dough over the filling and seal edges with a fork.
- Arrange pies on a parchment-lined baking sheet, brush with egg wash. Make four small slits on top of each pie for steam to escape. Bake in a preheated oven at 350°F (180°C) for 25-30 minutes, or until golden brown.
Notes and Tips
- Cold Ingredients Are Key: Use chilled butter and water for a flaky crust. Warm ingredients can compromise the texture and melt the butter, resulting in dry pastry.
- Don’t Skip the Rest Time: Refrigerating the dough allows the gluten to relax, making it easier to roll out. It also prevents the butter from melting in the dough.
- Cool the Filling Completely: A hot filling can melt the butter in the pastry, preventing proper layers in the pastry.
- Customize the Filling: You can add vegetables like peas, carrots, or mushrooms to the filling for extra flavor and texture.
Serving Suggestions
- As a Snack: Serve these mini pies warm with ketchup, hot sauce, or your favorite dip.
- For a Meal: Pair with a fresh green salad or roasted vegetables for a complete dinner.
- Party Platter: Arrange mini chicken pies on a serving tray with assorted dips for an impressive appetizer.
Storage Instructions
- Refrigerate: Store leftover pies in an airtight container for up to 3 days. Reheat in an oven or air fryer to maintain the crispy, flaky outer layer.
- Freeze: Freeze unbaked pies on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 5-10 minutes to the baking time. You can also freeze baked pies for up to 2 months.
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Mini Chicken Pies
Ingredients
For the Filling
- 500 grams of chicken skinless and cut into small cubes
- 1 tablespoon unsalted butter
- 2 tablespoon olive oil
- 3 minced garlic
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ½ cup boiling water
- ½ cube chicken bouillon
- 3 tablespoon heavy cream
- ¼ teaspoon oregano
For the Pastry
- 1 ½ cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon baking powder
- 3 tablespoon chilled water
- 10 tablespoons chilled butter cubes
Instructions
Making the Filling
- In a medium pan, add the butter and olive oil. Heat the mixture, and when it’s hot, add the garlic. Cook on low heat for a few seconds, being careful not to burn the garlic.
- Next, add the chicken to the pan and cook on medium heat until it’s no longer pink. Add the spices and stir for two minutes over medium-low heat. Pour in boiling water to dissolve the chicken cube and continue cooking until the chicken is fully cooked.
- Then, add two tablespoons of heavy cream and mix well. Incorporate the oregano and another tablespoon of heavy cream, cooking for an additional minute.
- Set the mixture aside to cool to room temperature. It’s important not to fill the crust with hot or warm filling, as this will prevent it from becoming flaky and layered when baked.
Making the Crust
- In a large mixing bowl, combine the butter, flour, baking powder, salt, and sugar. Rub the ingredients together until the mixture resembles coarse crumbs.
- Add the chilled water and gently gather the dough together—do not knead. Form the dough into a disc, cover it with plastic wrap, and refrigerate for 40 minutes.
- Dust your working surface and the dough, then roll the dough out to a thickness of 1/8 inch. Fold the right and left sides of the dough toward the center, then fold the top and bottom parts toward the center as well, creating a square shape.
- Roll the dough out again to a thickness of 1/8 inch and trim the edges. Set the trimmed edges aside.
- Cut the rectangle of dough into six smaller rectangles. Use the previously trimmed edges to form a seventh patty.
- Fill each rectangle with chicken filling, making sure to fill only half of the rectangle and keeping the filling about one inch away from the edges, as shown in the video.
- Fold each crust in half and use the tines of a fork to crimp the edges firmly, sealing the mini pies.
- Place the mini pies on a baking sheet lined with parchment paper and brush them with an egg wash. Using a knife, make four small slits on each pie to allow steam to escape.
- Bake in a preheated oven at 350°F (180°C) for 25 to 30 minutes. Remove from the oven and place on a cooling rack.
Video
Notes
- It’s essential to use chilled butter and cold water when making the pie crust to achieve a flaky pastry with distinct layers.
- When rolling out the dough, ensure it isn’t too thin, as this will prevent the layers from forming properly.
- I have used chicken thighs for this recipe, you can also opt for chicken breast if you prefer.
- Don’t skip the resting time for the dough; it helps keep the butter from melting, which could result in a greasy and dry pastry.
- Feel free to use your favorite spices to season the chicken.
- Lastly, make sure to preheat the oven at least 20 minutes before baking. This is crucial because if the oven isn’t properly heated, the butter in the pastry could melt, and the layers won’t form.