Mini Chicken Pot Pies

Oh, mini chicken pot pies! How we love thee! These pies were one of the first meals that I ever made for my husband almost ten years ago.

Since then, there have been many tweaks, there have been tastings a plenty... all to bring you these little morsels of goodness. 

 

Normally I make one big pie and it lasts for a few dinners. However, my eldest child had asked whether he could have a little tiny pie and who can resist making tiny pies.

I am known to use mixed herbs in just about any recipe and this was my herb of choice for this pie until I made these a few weeks ago. Guess what?  I RAN OUT!!! I searched high and low but no mixed herbs anywhere! Oh no! What to do, what to do! As an herbalist, I tend to have about a billion herbs in my cupboard, but one that makes any chicken dish a super star is Sage!

This recipe makes approximately 24 mini chicken pot pies, or you could make 2 large pies. The filling also freezes well so you could save half for later.... Here we go. Recipe time!

 

Chicken Pot Pies

Ingredients:

4 Chicken thighs, chopped into roughly 2 cm cubes

1 Onion

2 cloves of garlic

2 Tbsp. Oil

2 Tbsp. Wholemeal Self raising flour (regular white Self raising flours works too)

1 cup veggie or chicken stock

1 tsp ground sage

1 tsp onion powder

1/2 cup of milk (you can use almond if you prefer to cow's milk)

6 button mushrooms, roughly chopped

1 head of broccoli

1/2 cup garden peas

1/2 cup sweet corn kernels

Salt and pepper, to taste

Up to 3 sheets of puff pastry

1 egg yolk

Sesame seeds, optional

 

Method:

Place oil in a frying pan on medium heat with onion and garlic and cook until the onion is translucent.

Add flour and stir until the flour starts to froth.

Reduce the heat to low and add chicken, stock, sage, onion powder and milk and stir.

Cook for five minutes and then add mushrooms, broccoli, peas, corn, salt and pepper.

Stir to combine and then cook until the chicken juices run clear.

Remove from heat and allow to completely cool in the refrigerator.

Cut the puff pastry sheets into rounds (one larger for the bottom of the pie and one smaller for the lid). An easy way to do this is to use a cup and a small round container.

Once the chicken mixture is cool, place the puff pastry into the bottom of a well-greased muffin tin, add chicken mixture and then place a puff pastry lid on top.

Seal the bottom and top of the pastry together by lightly pinching them around the sides.

Top with egg yolk and Sesame seeds and repeat.

Bake in a preheated oven at 175 °C until lightly golden and extra delicious.

 

These little pies are so versatile and perfect for your next event or family dinner. I hope you enjoy them as much as we do.