The Best Country Chicken Pies

There’s something incredibly comforting about a homemade chicken pie. The rich, creamy filling packed with tender chicken and vegetables encased in a golden, flaky crust is a delight for the senses. But what if you could enjoy this classic comfort food in a fun, individual-sized portion? Enter the mini country chicken pies made in a pie maker! These adorable pies are perfect for family dinners, parties, or even as a convenient meal prep option.

Why Mini Country Chicken Pies?

1. Convenience and Portion Control: Making mini pies in a pie maker is quick and easy. It allows you to serve perfectly portioned pies without the hassle of cutting and serving from a large pie. This is especially handy for busy weeknights or when you’re hosting a gathering.

2. Fun and Kid-Friendly: Kids love anything that’s miniature, and these pies are no exception. They can be a fun project to make with your children, getting them involved in the kitchen while teaching them valuable cooking skills.

3. Versatility: These pies are versatile and can be customized to suit your family’s preferences. You can easily swap out ingredients or add extra veggies to make them even more nutritious.

The recipe for these mini country chicken pies is straightforward. It starts with a savory filling of tender chicken breasts, diced vegetables, and a creamy sauce seasoned with thyme and rosemary. This mixture is encased in store-bought puff pastry, making it a time-saving option without compromising on flavor.

These pies are a fantastic cook ahead snack/meal food prepping/planning. head to my page to read more about meal planning ahead.

Filling:

• 2 tablespoons olive oil
• 1 lb (about 2) chicken breasts, cut into bite-sized cubes
• 1 medium onion, chopped
• 3 garlic cloves, thinly sliced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 potatoes, peeled and diced
• 1 cup frozen peas
• 1 cup chicken broth
• 1 cup heavy cream
• 2 tablespoons flour
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary

Crust:

• 1 package of puff pastry or any store-bought pie crust

The Best Mini Country Chicken Pies

Recipe by wildfoodjourneyCourse: Chicken, Dinner

Servings

4-6

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

350-400

kcal

Ingredients

• 2 tablespoons olive oil

• 2 chicken breasts, cut into bite-sized cubes

• 1 medium onion, chopped

• 3 garlic cloves, thinly sliced

• 2 carrots, diced

• 2 celery stalks, diced

• 2 potatoes, peeled and diced

• 1 cup frozen peas

• 1 cup chicken broth

• 1 cup heavy cream

• 2 tablespoons flour

• salt and pepper

• 1 teaspoon dried thyme

• 1 teaspoon dried Rosmary or fresh

• FOR THE CRUST

• 1 packet puff pastry

Directions

• Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  Season the cubed chicken breasts with salt and pepper.
  Add the chicken to the skillet and cook until browned on all sides, about 5-7 minutes. The chicken does not need to be fully cooked at this stage as it will finish cooking with the vegetables.
• Remove the chicken from the skillet and set aside.
  In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and garlic, and sauté until translucent, about 3-4 minutes.
• Add the carrots, celery, and potatoes to the skillet. Cook until the vegetables begin to soften, about 5-7 minutes.
• Return the browned chicken to the skillet and stir to combine with the vegetables.
  Sprinkle the flour over the mixture and stir well to combine.
  Gradually add the chicken broth and heavy cream, stirring constantly until the mixture thickens.
  Stir in the frozen peas.
• Season with salt, pepper, thyme, and rosemary. Continue to cook on low for about 5-7 minutes until the vegetables are soft and chickens cooked through. If the mixture gets too thick add a splash of broth.
• Remove from heat and let it cool.
• let puff pastry thaw according to package instructions.
  Roll out the pastry and cut into circles to fit your pie maker. Make sure to cut both base and top pieces. You can also cut squares and trim the edges after cooked, for less waist.
• Preheat your pie maker according to the manufacturer’s instructions.
  Place the base pastry circles into the pie maker slots.
  Spoon the chicken and vegetable filling into each pastry base, filling them generously.
  Place the top pastry circles over the filling and press down the edges to seal.
• Close the pie maker and cook according to the manufacturer’s instructions, usually for about 10-15 minutes, or until the pies are golden brown and cooked through. Carefully remove the pies from the pie maker and let them cool slightly before serving.