Chicken Pies
Indulge in the comforting goodness of homemade chicken pies, a crowd-pleasing recipe that's as perfect for family dinners as it is for entertaining guests. These individual-sized pies feature a rich, creamy filling made with tender shredded chicken, hearty vegetables like carrots and peas, and a hint of aromatic thyme, all enveloped in a flaky puff pastry crust. The combination of buttery pastry and savory filling creates a delightful balance of textures and flavors. Easy to prepare using store-bought puff pastry, these golden-brown pies come together in under an hour, making them an ideal choice for busy weeknights or meal prepping. Serve these irresistible chicken pies straight from the oven, and watch them disappear in no time. Perfect for lovers of comfort food and everyone who craves a handheld savory treat!
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Recipe Information
Ingredients
- 2 cups Cooked chicken, shredded
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 1.5 cups Chicken broth
- 0.5 cups Milk
- 0.75 cups Carrots, diced
- 0.75 cups Peas
- 1 small Onion, finely chopped
- 0.5 teaspoons Dried thyme
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 sheets Store-bought puff pastry, thawed
- 1 large Egg, beaten
Instructions
Preheat your oven to 375°F (190°C).
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until a paste forms.
Gradually whisk in the chicken broth and milk, cooking until the mixture thickens and is smooth.
Add the carrots, peas, and onion to the sauce. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the shredded chicken, dried thyme, salt, and black pepper. Remove from heat and let the filling cool slightly.
On a floured surface, roll out the puff pastry sheets. Cut the pastry into circles large enough to line the wells of a standard muffin tin, with some overhang.
Gently press the pastry into each muffin cup, ensuring the edges hang slightly over the rim. Reserve smaller pastry circles for the pie tops.
Spoon the chicken filling generously into each pastry-lined muffin cup.
Place the smaller pastry circles on top of each pie, pinching the edges to seal. Cut a small slit in the center of each pie top to allow steam to escape.
Brush the tops of the pies with the beaten egg for a golden finish.
Bake in the preheated oven for 25-30 minutes, or until the pies are bubbling and the pastry is golden brown.
Allow the pies to cool in the tin for 5 minutes before transferring to a wire rack or serving warm.
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 932 mg | 41% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 5.2 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 71 mg | 5% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 468 mg | 10% | |
*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.
