These Mini Creamy and Cheesy Chicken Pies are the perfect canapes for your next gathering. You can make them in advance and simply cook them in the oven before you wish to serve them.
To make these mini pies couldn’t be simpler. Start by making the filling for the pies. To assemble the pies, roll out puff pastry and use a cookie cutter to cut as many circles as you can (about 40-45). Brush the edges of the circle with egg wash and place a spoonful of the cooled filling in the middle. Place the second pastry circle on top and press along the edges, and crimp using a fork. Place the pies on baking sheets, leaving 1 inch of space between each pie. Brush with egg wash, and make two holes in the top to allow air to escape. Bake in the oven until the top is puffed up and golden.
To make my Mini Creamy and Cheesy Chicken Pies, you will need the following ingredients:
Melt 3 tablespoons of butter in a saucepan over medium heat. Add ½ a chopped onion and sauté until they are translucent.
Add 3 tablespoons of flour to the onions and stir well to make a paste. Cook for 1-2 minutes.
Add the chopped leek, ½ a teaspoon of salt, 1 pound of chopped chicken, 4 ounces of sour cream, and ¼ cup of half and half to the saucepan. Stir well and cook for about 20 minutes until the chicken has cooked through.
Taste the filling mixture and season to taste with salt and pepper. Add ½ a teaspoon of paprika, 3 tablespoons of chopped chives and 8 ounces of shredded cheese. Stir and simmer over low heat 10-15 minutes more. Turn off the heat and leave to cool.
Preheat the oven to 375 °F and line two baking sheets with parchment paper.
Roll out pastry on a lightly floured surface until they are about ¼-inch thick. Use a 3 - 3½-inch circular cutter to cut out as many pastry circles as possible. Aim for 40-45 circles.
Brush around the edges of a pastry circle with egg wash. Place a spoonful of the cheesy chicken filling in the center of the circle, leaving space to seal the pastry around the edges. Place another pastry circle on top. Press the edges together and crimp using a fork. Place on one of the prepared baking sheets.
Repeat until all of the pastry circles and filling is used up.
Brush the tops of the pies with egg wash. Bake in the preheated oven for 20 minutes until the pastry is puffed up and golden brown on top.
Serve warm on your favorite serving platter.
These Mini Creamy and Cheesy Chicken Pies are really simple to make and will make a perfect canapes for your next party or gathering! Don’t forget to tag #CookMeRecipes if you decide to make these delicious mini pies.
