Creamy Mini Chicken Pies with Puff Pastry: A Cozy, Comforting Delight

These Creamy Mini Chicken Pies with Puff Pastry are the perfect bite-sized comfort food. With tender chicken in a rich, creamy sauce wrapped in golden, flaky puff pastry, they make for an irresistible snack, appetizer, or a delightful dinner. These little pies are quick and easy to make, and they’ll leave everyone asking for seconds. Plus, they’re the perfect make-ahead treat for busy weeknights or entertaining.

Personal Story & Background

I’ve always had a soft spot for anything in puff pastry—there’s just something about the flaky layers that makes everything feel a little more special. These mini chicken pies became a go-to recipe in my house after I discovered how easy it is to make them from scratch, yet they feel like a comforting, homemade indulgence.

I remember making these for the first time when a friend was coming over for dinner. I wanted something that felt fancy without being too complicated. The buttery puff pastry and creamy chicken filling were such a hit that I’ve been making them ever since. The best part? You can customize the filling to suit your tastes, adding vegetables, herbs, or extra spices. Whether for a cozy dinner, a party appetizer, or a picnic treat, these mini chicken pies always feel like a warm hug on a plate.

Ingredient Notes

For the Filling

• Chicken Breast: Boneless, skinless chicken breasts work perfectly here. You can also use cooked rotisserie chicken for a shortcut.
• Heavy Cream: Adds richness to the filling and gives it a creamy texture.
• Chicken Broth: Helps to loosen the filling and adds depth of flavor.
• Butter: For sautéing the vegetables and making the filling nice and rich.
• Flour: Used to thicken the filling, making it creamy without being too runny.
• Onion & Garlic: Aromatics that form the base of the filling.
• Frozen Peas: A great addition for color and a slight sweetness that balances the richness of the sauce.
• Fresh Thyme & Parsley: For that herby, aromatic flavor that complements the chicken perfectly.
• Salt & Pepper: For seasoning the filling to taste.

For the Puff Pastry

• Puff Pastry Sheets: Store-bought puff pastry works wonders here and keeps things easy. Look for the all-butter variety for the best flavor.
• Egg: For an egg wash to give the tops of the pies that beautiful golden color.

Substitutions:

• Chicken: You can swap out chicken for turkey, or even make this vegetarian by using mushrooms or tofu.
• Heavy Cream: Substitute with half-and-half or milk for a lighter option, though the sauce will be a little less rich.
• Peas: If you’re not a fan of peas, you can use carrots or corn instead.
• Herbs: Feel free to mix up the herbs—rosemary, sage, or dill all work beautifully in this dish.

Step-by-Step Instructions

Step 1: Prepare the Filling

1. Heat 1 tablespoon of butter in a large skillet over medium heat. Add the chopped onion and cook for about 3-4 minutes until softened.
2. Add the minced garlic and cook for an additional 30 seconds, until fragrant.
3. Stir in the diced chicken breast and cook for 5-6 minutes until browned and cooked through.
4. Sprinkle in the flour, and stir to coat the chicken and vegetables. Let it cook for another minute to remove the raw flour taste.
5. Slowly add the chicken broth while stirring, and cook until the mixture begins to thicken, about 3-4 minutes.
6. Pour in the heavy cream, followed by the frozen peas, and stir to combine. Let it simmer for 5 minutes until the filling is creamy and thickened.
7. Stir in the fresh herbs, and season with salt and pepper to taste. Remove from heat and set aside to cool slightly.

Step 2: Prepare the Puff Pastry

1. Preheat your oven to 375°F (190°C).
2. Roll out your puff pastry sheets on a lightly floured surface. Cut the pastry into squares large enough to fit into the muffin tin (roughly 4-5 inches across). You should be able to make about 12 squares.
3. Gently press each square of pastry into the muffin tin, making sure the corners hang over the sides a little. You may need to stretch the pastry slightly to fit.

Step 3: Assemble the Mini Pies

1. Spoon the cooled chicken mixture into each puff pastry shell, filling them about three-quarters of the way.
2. Cut smaller squares of puff pastry to form lids for the pies. Place a square over the top of each pie, pressing the edges down to seal.
3. Use a fork to crimp the edges for a decorative touch and to ensure the pies stay sealed.
4. Brush the tops of the pies with a lightly beaten egg to give them a golden finish when baked.

Step 4: Bake the Pies

1. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the puff pastry is golden brown and crisp.
2. Let the pies cool for a few minutes before carefully removing them from the tin.

Expert Tips for the Best Results

1. Avoid Overfilling: Be sure not to overfill the puff pastry shells, as the filling can spill over while baking.
2. Cool the Filling: Let the filling cool a little before assembling the pies. If the filling is too hot, it can cause the pastry to become soggy.
3. Check the Pastry: Keep an eye on the pastry as it bakes. If it’s golden but still feels soft, pop the pies back in the oven for a few extra minutes to crisp up the pastry.

Serving Suggestions

• Side Dishes: These mini pies pair wonderfully with a fresh green salad or some roasted vegetables.
• Sauces: Serve with a side of gravy, cranberry sauce, or even a simple aioli to complement the savory chicken filling.
• Wine Pairing: A glass of white wine, like Chardonnay or Sauvignon Blanc, would work perfectly with these rich, creamy pies.

Storage and Reheating Tips

• Storing: These pies can be stored in an airtight container in the fridge for up to 2 days.
• Freezing: You can freeze the uncooked pies before baking. Place them on a baking sheet in the freezer, then transfer them to a freezer bag once frozen. Bake directly from frozen, adding 5-10 extra minutes to the cooking time.
• Reheating: Reheat the cooked pies in the oven at 350°F (175°C) for 10-12 minutes, or until the pastry is crispy again.

Frequently Asked Questions

1. Can I make these pies ahead of time?
   Yes! You can prepare the filling and assemble the pies in advance, then store them in the fridge until you’re ready to bake.
2. Can I use phyllo dough instead of puff pastry?
   Phyllo dough is a lighter option, but it won’t give you the same flakiness as puff pastry. If you prefer, you can use it, but be sure to brush each layer with butter to keep it from drying out.
3. Can I make these mini pies larger?
   Absolutely! You can use a larger muffin tin or even a pie dish to make one big pie instead of mini ones. Just be sure to adjust the baking time accordingly.

Conclusion

These Creamy Mini Chicken Pies with Puff Pastry are the ultimate in cozy comfort food. They’re the perfect blend of creamy chicken filling, flaky pastry, and a satisfying bite in every piece. Whether you’re serving them for dinner, as a party appetizer, or as a fun snack, they’re sure to become a family favorite. Try making them today, and let me know how they turn out!

Print