Mini Creamy and Cheesy Chicken Pies

delicious mini pies
Delicious mini pies
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For filling:
3 tbsp Butter
½ Onion chopped
3 tbsp All-purpose flour
1 lb Chicken Breast cut into ½-inch pieces
1 Leek chopped and rinsed well
8 oz Monterey Jack cheese shredded
4 oz Sour cream
¼ cup Half-and-half
Salt to taste
Black pepper to taste
½ tsp Ground paprika
3 tbsp Chives chopped
For pies:
3 lbs Frozen puff pastry
For egg wash:
2 small Eggs+ 1 tbsp of Water beaten lightly

Nutritional information

  • For filling:

  • For pies:

  • For egg wash:

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:

Ingridiens for Mini Creamy and Cheesy Chicken Pies

Steps to make Mini Creamy and Cheesy Chicken Pies


Sauté onions


Melt 3 tablespoons of butter in a saucepan over medium heat. Add ½ a chopped onion and sauté until they are translucent.


Add flour


Add 3 tablespoons of flour to the onions and stir well to make a paste. Cook for 1-2 minutes.


Cook chicken


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.


Season and add cheese


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.


Heat oven and prepare baking sheet


Preheat the oven to 375 °F and line two baking sheets with parchment paper.


Prepare pastry


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.


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.




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.

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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