Mini Chicken Pies

Ingredients :

  • 8 oz Monterey Jack cheese, shredded
  • 3 tbsp butter
  • ½ onion chopped
  • 3 tbsp flour
  • 1 lb chicken breast, cut into ½ inch pieces
  • 4 oz sour cream
  • ¼ cup half and half
  • Salt and pepper to taste
  • ½ tsp paprika
  • 3 tbsp chopped chives


  1. In a saucepan, melt the butter over medium heat until hot, add the chopped onions and saute until they become translucent.
  2. Sprinkle in the flour and mix well till you have a smooth paste. Cook the flour for a couple of minutes.
  3. Add ½ tsp salt, chicken, sour cream and half n half. Mix well and cook until the chicken is cooked through (about 20 minutes on my stove).
  4. Taste and add salt and pepper to your taste, along with paprika, chives, and shredded cheese. Mix and simmer on low heat for a further 10-15 minutes. Turn off the heat and let it cool.

Assemble the Pies:

  1. Preheat oven to 375°F/200°C. Line baking sheets with parchment paper.
  2. Lightly dust your working surface with some flour. Roll out the puff pastry to about 2/8 of an inch thickness. If you are using puff pastry sheets, roll out the sheet as evenly as possible to about the same thickness.
  3. Using a 3- or 3.5-inch circle cutter, cut as many circles as you can (about 40-45).
  4. I use many things to cut the puff pastry like a peanut butter top, jelly tops but the only I like the most are the small bali jar tops, and they cut nice and neat, too! Skipping a step won’t hurt like sealing with fingers and then going back to put the fork marks on. Just seal the edges with a fork and skip a step.
  5. Brush the edge of one of the pastry circles with egg wash and place some cooled filling in the middle. Place the second pastry circle on top and press down along the edge with your fingers to seal. Next, crimp the edge using a fork.
  6. Place the pie on the baking sheet. Repeat with the rest of the pastry circles. Leave about 1 inch of space between the pies on the baking sheet.
  7. Brush the top liberally with egg wash, and make two slits on the top to allow air to escape.
  8. Bake in preheated oven for about 20 minutes, or till the top is golden brown and puffed up.
  9. Serve warm.


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