- 3 tbsp Butter
- ½ Onionchopped
- 3 tbsp All-purpose flour
- 1 lb Chicken Breastcut into ½-inch pieces
- 1 Leekchopped and rinsed well
- 8 oz Monterey Jack cheeseshredded
- 4 oz Sour cream
- ¼ cup Half-and-half
- Saltto taste
- Black pepperto taste
- ½ tsp Ground paprika
- 3 tbsp Chiveschopped
- 3 lbs Frozen puff pastry
For egg wash:
- 2 small Eggs+ 1 tbsp of Waterbeaten lightly
Mini Creamy and Cheesy Chicken Pies
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:
Steps to make Mini Creamy and Cheesy Chicken Pies
Season and add cheese
Heat oven and prepare baking sheet
Fill pastry and seal
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.