mini chicken + veggie pies

It’s a dreary, grey day here, and although I went to the library and got two hours’ work done this morning, I’m still feeling quite unproductive and a bit lost. This is what happens when I don’t have anything on for the day… there’s no way I could be an arts student 😉

After Birthday Week, cake’s kind of been put on the back burner for a while. I’m looking forward to trying out lots of classic wintery desserts as the weather gets colder and the days get shorter. Things like fruit crumbles, hot puddings and gingerbread… {Cheesecake is also pretty high on my to do list but it’s not particularly wintery, is it?} 

I have something savoury to share today, which is unusual for me, I know. I found the recipe just reading through my favourite blogs and thought – heck, I think I could do that! The boyf and I made them on Monday night and were fairly chuffed with the results. The recipe is pretty simple, and is good for using up leftover chicken and veggies – you could very easily adapt it to use up what you’ve got left. I bought the puff as I’m still such a rookie when it comes to pastry, and it was much quicker and easier than trying to make all those layers after a day of lectures. There’s no need to buy a pie dish, we cooked them in a muffin tin, had two each for dinner and had one saved the next day for lunch. A bit time-consuming, but one of those things that’s well worth the effort 🙂

Mini chicken pies

  • Servings: Makes 6 muffin sized pies
  • Print



  • 2 chicken breasts, cut into little pieces
  • Chicken stock
  • 1 carrot
  • 1 small, brown onion
  • 1 clove garlic
  • approx. 0.5 cup of frozen peas
  • 1 tbsp cream cheese (next time I think we’ll use creme fraiche)
  • dried thyme
  • a splash of white wine
  • 1 roll of ready made puff pastry (375g)
  • milk for glazing the pastry
  • butter/olive oil
  • salt + pepper to taste


Firstly, dice the onion and crush the garlic. Fry them both in a mixture of olive oil and butter for around 5 minutes.
Add the chicken, chopped up carrot and peas and a little stock if it’s getting too dry. Keep stirring until the chicken is cooked – add more stock; the white wine and cream cheese (creme fraiche) so that you get a creamy sauce. Add salt (although the stock will probably be salty enough) and pepper to taste, as well as a sprinkling of thyme.
Once the chicken has cooked through, take the pan off the heat and leave to cool down a little. Preheat the oven to around 200 degrees C fan-forced (220 for us).
If you’re using a muffin tin, now’s the time to grease it with a little bit of butter. The pastry we bought was already rolled but I wanted it to be a bit thinner – around the thickness of a penny – so roll it out a little more. You need two circles – one to form the base and one for the lid. For the base circle, I cut around a Milo tin and then rolled it to be a little bigger, and for the lid, we used the top edge of a pint glass. You’ll need 6 of each – the pre-made pastry was enough to do this with a little leftover.
Gently put all the bigger circles into the tin and fill to the top with the chicken mixture.
Put the lids on and squash the pastry edges together. Poke holes in the lids with a fork and use your fingers (or a pastry brush!) to cover the tops with a little milk.
Bake in the oven for around 35 minutes – during this time we made mashed potatoes to go with them 🙂

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