Chicken N Corn Mini Pies
Delight your taste buds with these irresistible Chicken N Corn Mini Pies—perfectly portioned, golden-brown bites of savory comfort! Tender shredded chicken breast and sweet corn kernels are enveloped in a creamy, herb-infused filling, made from a velvety roux of butter, milk, and chicken broth, seasoned with thyme, salt, and pepper. Nestled in flaky premade pie crusts and baked to perfection in a muffin tin, these hand-held delights are as easy to prepare as they are to enjoy. Whether you're hosting a party, packing lunch, or looking for a family-friendly dinner option, these mini pies will be a hit. Serve them warm for a crowd-pleasing treat that blends rich flavor with delightful textures.
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Recipe Information
Ingredients
- 2 cups (shredded) Cooked chicken breast
- 1 cup Sweet corn kernels
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 1.5 cups Milk
- 0.5 cup Chicken broth
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Thyme (dried)
- 2 rolls Premade pie crusts
- 1 large Egg
- 1 tablespoon Water
Instructions
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin lightly with butter or nonstick spray.
In a medium saucepan over medium heat, melt the butter. Once melted, stir in the flour and cook for 1-2 minutes to make a roux.
Gradually whisk in the milk and chicken broth until smooth. Cook, stirring continuously, until the mixture thickens, about 3-5 minutes.
Stir in the shredded chicken and corn kernels. Season with salt, pepper, and thyme. Remove the filling from heat and allow it to cool slightly.
Roll out the premade pie crusts on a lightly floured surface. Use a large round cutter (about 4-5 inches in diameter) to cut out 12 circles. These will form the base of the mini pies.
Press each circle gently into the prepared muffin cups, ensuring they line the bottom and sides of each cup.
Fill each crust-lined muffin cup with the chicken and corn mixture, leaving a slight gap at the top so the filling doesn't overflow.
Cut another 12 smaller circles (about 3 inches in diameter) from the remaining pie crust. Place one circle on top of each filled muffin cup, and pinch the edges to seal the top and bottom crusts together.
In a small bowl, whisk the egg with 1 tablespoon of water. Brush this egg wash over the tops of the mini pies to give them a golden finish.
Using a sharp knife, cut a small slit or two in the top of each pie to allow steam to escape while baking.
Bake the mini pies in the preheated oven for 20-25 minutes, or until the crusts are golden brown.
Allow the pies to cool slightly in the muffin tin before carefully removing them. Serve warm and enjoy!
Nutrition Facts
Calories |
314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 318 mg | 14% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 3.8 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 183 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.
