Mini Chicken and Mushroom Pies

I love chicken and mushroom pies. And I love how I can make and freeze the mini versions of these for rainy days when I can't think of what to make for dinner. Check out how to make these cute little pies below.

Frequently asked questions

Can these be frozen?

Yep.. They can be frozen for up to 3 months

Can these be made in an air fryer?

Yes. when im short on time I throw them into the airfryer and cook these in 10 minutes without having to preheat the oven. Win-win right?

Can I make these with other veggies? And turn them into chicken and vegetable pies?

These pies can be mixed up and you can add any veggies you want like carrots, leeks, potato or even broccoli.

Preparation Time 30 minutes

Cook Time 15 minutes

Yields 30 mini pies

Ingredients

2 tablespoons oil

450 grams chicken breast- cubed

salt and pepper - to taste

200 grams mushrooms- chopped

2 cloves garlic- minced

2 tablespoons butter

1/2 medium onion- chopped

2 tablespoons all purpose flour

1/2 cup chicken broth

1/2 cup whole milk

500 grams puff pastry

1 egg- for egg wash

Instructions

1. place a large pan on the stove, heat up 2 tablespoons oil on a medium heat.

2. Add the chopped chicken and cook until no longer pink. Season with salt and pepper. Sauté 2 minutes.

3. Add the mushrooms and sauté 2 minutes. Toss in the garlic and cook a further 3 minutes.

4. Remove the chicken and mushrooms from the pan and set aside.

5. Place this pan back on the stove again and melt 2 tablespoons butter on a low heat.

6. Add onion and cook until transparent and tender.

7. Sprinkle the flour into the onion mixture and mix well. cook for 2 minutes until the flour is fragrant.

8. Add the chicken broth and mix thoroughly, making sure there are no lumps. Slowly add the milk and keep mixing until well mixed and smooth. Season with salt and pepper.

9. Cook on a low heat until thickened and coats the back of a spoon.

10. Add the chicken and mushrooms back to the sauce and mix well to combine. cook a further 2 minutes then remove from heat and cool to room temperature.

11. Once cooled, roll out the puff pastry and cut 60 x 3 inch circles from the dough.

12. Place tablespoons of mixture in the middle of 30 of the circles.

13. Brush the edges with beaten egg and place another circle of puff pastry on top. Crimp the edges with a fork.

14. Either freeze the pies for later use or to use them immediately, brush the tops with egg wash and bake in the oven at 180c for 15 minutes. They will be golden brown and crispy.

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