Mini Chicken Pies

Elevate your appetizer game with these adorable mini chicken pies that pack a punch of flavor in every bite!

These bite-sized treats are perfect for parties, potlucks, or simply as a delightful snack to enjoy any time of the day.

Filled with tender chicken, savory vegetables, and a creamy sauce, these mini pies are encased in flaky pastry, making them irresistibly delicious.

Let’s dive into the recipe and learn how to make these pies that are sure to impress your guests and leave them craving more.

Mini Chicken Pies
Photo by Oleksandr Prokopenko via canva

Ingredients: For the Filling:

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup cooked chicken breast, diced or shredded
  • 1/2 cup frozen mixed vegetables (such as peas, carrots, and corn)
  • 1/4 cup chicken broth
  • 1/4 cup heavy cream
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste

For the Pastry:

  • 1 sheet store-bought puff pastry, thawed
  • 1 egg, beaten (for egg wash)
  • Sesame seeds or poppy seeds for garnish (optional)


  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
  2. In a skillet, heat olive oil over medium heat. Add the finely chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
  3. Add the diced or shredded cooked chicken breast to the skillet, along with the frozen mixed vegetables. Cook for an additional 2-3 minutes, stirring occasionally, until the vegetables are thawed.
  4. In a small bowl, whisk together chicken broth, heavy cream, all-purpose flour, dried thyme, salt, and pepper until smooth. Pour the mixture into the skillet with the chicken and vegetables, stirring to combine.
  5. Cook the filling mixture for another 2-3 minutes, or until the sauce has thickened slightly. Remove from heat and let it cool while you prepare the pastry.
  6. Roll out the thawed puff pastry on a lightly floured surface. Using a round cookie cutter or the rim of a glass, cut out circles from the puff pastry, each about 3-4 inches in diameter.
  7. Place a spoonful of the cooled chicken and vegetable filling onto the center of each pastry circle.
  8. Fold the pastry over the filling to create a half-moon shape, then use a fork to crimp the edges and seal the pies shut.
  9. Place the mini chicken pies onto the prepared baking sheet. Brush the tops of the pies with beaten egg and sprinkle with sesame seeds or poppy seeds, if desired, for an extra crunch.
  10. Bake the mini chicken pies in the preheated oven for 15-20 minutes, or until the pastry is golden brown and puffed up.
  11. Once baked, remove the mini chicken pies from the oven and let them cool slightly before serving.
  12. Serve the mini chicken pies warm as a delightful appetizer or snack.
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Why You’ll Love This Recipe:

  1. Adorable and Portable: These mini chicken pies are perfectly sized for snacking and entertaining, making them ideal for parties and gatherings.
  2. Versatile Filling: Customize the filling with your favorite ingredients, such as mushrooms, bell peppers, or cheese, to suit your taste preferences.
  3. Easy to Make: With store-bought puff pastry and pre-cooked chicken, these mini pies come together quickly and easily, requiring minimal effort.
  4. Crowd-Pleaser: Whether you’re serving them at a party or enjoying them as a snack at home, these mini chicken pies are sure to be a hit with everyone.

Mini chicken pies are a delightful and delicious treat that’s perfect for any occasion.

With their flaky pastry and flavorful filling, they’re sure to satisfy your cravings for comfort food in a bite-sized package.

So why not whip up a batch of these charming pies and delight your friends and family with their irresistible flavor?