Chicken and Mushroom Party Pies
Perfectly flaky and irresistibly golden, these Chicken and Mushroom Party Pies are a bite-sized crowd-pleaser for any occasion. Featuring tender diced chicken thighs, earthy brown mushrooms, and a creamy thyme-infused filling encased in buttery puff pastry, these mini savory pies strike the perfect balance of comfort and sophistication. The recipe is easy to follow, with just 25 minutes of prep time, and delivers 12 delicious servings, ideal for sharing at gatherings or enjoying as an indulgent snack. A quick egg wash ensures a beautifully golden crust, making these pies as visually delightful as they are flavorful. Perfect for parties, potlucks, or as a cozy dinner idea, these savory hand-held treats are sure to win over any guest.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 500 grams Chicken thighs, diced into small pieces
- 200 grams Brown mushrooms, finely chopped
- 2 cloves Garlic cloves, minced
- 2 tablespoons All-purpose flour
- 1 cup Chicken stock
- 0.5 cup Heavy cream
- 1 teaspoon Fresh thyme leaves, chopped
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 sheets Puff pastry sheets, thawed
- 1 large Egg, beaten (for egg wash)
Instructions
Preheat your oven to 200°C (400°F) and prepare a muffin tin by lightly greasing it.
Heat the olive oil and butter in a large pan over medium heat.
Add the diced chicken and cook for 5-6 minutes until golden and cooked through. Remove the chicken from the pan and set aside.
In the same pan, add the mushrooms and cook for 4-5 minutes until softened and most of the liquid has evaporated.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1 minute to toast the flour.
Slowly pour in the chicken stock, stirring constantly to prevent lumps. Simmer for 2-3 minutes until thickened.
Stir in the heavy cream, thyme, salt, and pepper. Add the cooked chicken back into the pan and mix well. Remove from heat and let the mixture cool slightly.
On a lightly floured surface, roll out the thawed puff pastry sheets slightly and cut out circles large enough to fit into the muffin tin cups. Reserve some extra pastry for making pie tops.
Press the pastry circles into the prepared muffin tin cups, ensuring they reach the edges.
Spoon the chicken and mushroom filling into each pastry case, filling to about 3/4 full.
Cut smaller circles or shapes from the reserved pastry to serve as pie tops. Place these over the filling and press the edges to seal. Use a fork to crimp the edges if desired.
Brush the tops of the pies with the beaten egg for a golden finish.
Bake in the preheated oven for 20-25 minutes or until the pastry is puffed and golden brown.
Allow the pies to cool in the tin for 5 minutes before carefully removing them. Serve warm.
Nutrition Facts
Calories |
291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 212 mg | 9% | |
| Total Carbohydrate | 11.1 g | 4% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 0.8 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 14 mg | 1% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 184 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
