Mini Chicken Pies have recently become a delightful staple in our household, bringing smiles to the faces of both young and old alike. Their portability and rich flavor make them an ideal choice for busy weeknights and leisurely weekend gatherings. As someone who loves exploring new recipes that cater to diverse palates, I was immediately drawn to the idea of creating these adorable, savory pies. They are a perfect blend of crispy pastry and hearty filling, making them a hit at our family dinner table every time they’re served. The kids particularly enjoy the miniature size, which seems to add an element of fun to their meal, while the adults appreciate the depth of flavor achieved with simple ingredients.
Ingredients
Creating these Mini Chicken Pies requires a handful of ingredients that are likely already in your kitchen. Here’s what you’ll need:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 1 package refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Instructions
Making these pies is a straightforward process that rewards you with a delicious outcome. Follow these steps:
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add the diced chicken and cook until golden brown. Remove from the skillet and set aside.
- In the same skillet, add chopped onion and minced garlic. Sauté until the onion is translucent.
- Add the frozen peas and carrots to the skillet and cook for an additional 3 minutes.
- Stir in dried thyme, salt, and black pepper. Mix well.
- In a small bowl, whisk together chicken broth and all-purpose flour until smooth. Pour into the skillet and bring the mixture to a simmer, stirring constantly until thickened.
- Reduce heat to low and stir in milk. Return the cooked chicken to the skillet and mix until the filling is well combined. Remove from heat and let it cool slightly.
- Roll out the pie crusts and use a circular cutter to cut out rounds. Place half of the rounds into the wells of a muffin tin to form the base of the pies.
- Spoon the chicken mixture into each crust-lined well, filling them about three-quarters full.
- Cover with the remaining pie crust rounds, pressing the edges to seal. Brush the tops with beaten egg.
- Bake in the preheated oven for 25-30 minutes, or until the crusts are golden brown. Let cool for a few minutes before serving.
Nutrition Facts
These Mini Chicken Pies are not only delicious but also reasonably nutritious. Here’s the breakdown:
- Servings: 12 mini pies
- Calories per serving: Approximately 200 calories
Preparation Time
From start to finish, these Mini Chicken Pies can be prepared in about an hour, making them a feasible option for any day of the week. Here’s the timeline:
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
How to Serve
These Mini Chicken Pies are versatile and can be served in various ways:
- As a main dish with a side salad.
- On a platter as part of a buffet or party spread.
- With a side of mashed potatoes or steamed vegetables for a hearty meal.
- As a snack with a dipping sauce of your choice.
- For a picnic or packed lunch, as they are easy to transport.
Additional Tips
To ensure your Mini Chicken Pies turn out perfectly every time, consider these tips:
- Tip 1: For a more flavorful filling, marinate the chicken in your favorite spices for a few hours before cooking.
- Tip 2: If you prefer a richer filling, swap out the milk for heavy cream.
- Tip 3: To save time, use a rotisserie chicken instead of cooking the chicken breasts from scratch.
- Tip 4: Customize the filling with your favorite vegetables, such as mushrooms or bell peppers.
- Tip 5: Make a large batch and freeze the pies for a quick meal option on busy days.
FAQ Section
Here are some common questions about Mini Chicken Pies:
- Q1: Can I make these pies ahead of time?
- A1: Yes, you can prepare the filling in advance and refrigerate it until you’re ready to assemble and bake the pies.
- Q2: Can I freeze these pies?
- A2: Absolutely! Once baked, allow them to cool completely, then freeze in an airtight container. Reheat in the oven when ready to serve.
- Q3: What can I substitute for pie crust?
- A3: Puff pastry or phyllo dough can be used as alternatives to pie crust for a different texture.
- Q4: Are there dairy-free alternatives?
- A4: Yes, you can use almond milk or coconut milk in place of regular milk, and ensure your pie crust is dairy-free.
- Q5: How can I make these pies gluten-free?
- A5: Use gluten-free flour to thicken the filling and a gluten-free pastry option for the crust.