Creamy and Cheesy Mini Chicken Pies
These Creamy and Cheesy Mini Chicken Pies are made with puff pastry and a rich chicken filling with sour cream, Monterey Jack cheese, leeks, and chives.
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Servings: 20 mini pies
Ingredients
For the Creamy Chicken and Cheese Filling
- 1 medium onion finely diced
- 1 medium leek chopped and rinsed well
- 3 tbsp butter
- 2 1/2 tbsp all-purpose flour
- 1/2 tsp paprika
- Generous pinch of sea salt
- 680 g chicken breast cut into 1/2-inch / 1 cm pieces
- 1/2 cup sour cream
- 1/4 cup milk or chicken stock
- 226 g Monterey Jack cheese shredded
- Salt and pepper to taste
- 3 tbsp chopped chives
Optional Substitute
- 2 celery sticks finely chopped, in place of the leek
For the Pies
- 1.4 kg puff pastry about 3 lb or 6 sheets
- 2 small eggs lightly beaten
- 1 tbsp water for egg wash
- All-purpose flour as needed for dusting the work surface
Instructions
Prepare the Creamy Chicken and Cheese Filling
- Cut the chicken breast into small pieces, approximately 1/2 inch / 1 cm in size.
- Finely dice the onion.
- Chop the leek and rinse it thoroughly to remove any dirt or grit.
- Prepare the remaining filling ingredients before beginning the cooking process.
- For additional flavor, heat a large non-stick pan over medium-high heat with 1 to 2 tbsp vegetable oil.
- Add the chicken to the hot pan in batches.
- Sprinkle the chicken lightly with salt.
- Cook the chicken for 30 to 60 seconds on one side only, allowing it to lightly caramelize without cooking through completely.
- Transfer the partially seared chicken to a plate and set aside until needed.
- In a saucepan, melt the butter over medium heat.
- Once the butter is hot, add the diced onion and chopped leek.
- Sauté until the onion becomes translucent and begins to color lightly.
- Sprinkle the flour, paprika, and sea salt over the onion and leek mixture.
- Stir well until the flour is fully incorporated and no lumps remain.
- Cook the flour mixture for 2 to 4 minutes, stirring frequently.
- Add the chicken, sour cream, and milk or chicken stock to the saucepan.
- Stir until the filling is evenly combined.
- Cook for 15 to 20 minutes, or until the chicken is fully cooked through and the filling has thickened.
- Add the shredded Monterey Jack cheese and chopped chives.
- Stir until the cheese has melted and the filling is creamy.
- Simmer over low heat for an additional 5 minutes, if needed, until the filling reaches a thick, spoonable consistency.
- Taste the filling and season with additional salt and pepper as needed.
- Transfer the filling to a bowl or shallow dish.
- Allow the filling to cool completely before assembling the pies.
Assemble the Mini Chicken Pies
- Preheat the oven to 375°F / 200°C.
- Line baking sheets with parchment paper.
- Lightly dust a clean work surface with flour.
- Roll out the puff pastry to approximately 3/16 inch / 4 to 5 mm thickness.
- If using puff pastry sheets, roll each sheet evenly to the same thickness.
- If the pastry shrinks or springs back while rolling, wrap it and refrigerate it for 30 to 60 minutes before continuing.
- Using a 3 to 3.5-inch round cutter, cut out as many pastry circles as possible.
- Gather scraps as needed and join pieces with a small amount of water to form additional circles.
- Cut approximately 40 circles total to make 20 mini pies.
- Place a heaping spoonful of cooled chicken filling in the center of one pastry circle.
- Brush the edge of the pastry circle lightly with water.
- Place a second pastry circle over the filling.
- Press around the edges with your fingers to seal the pie.
- Crimp the sealed edge with a fork.
- Transfer the assembled pie to a parchment-lined baking sheet.
- Repeat the process with the remaining pastry circles and filling.
Bake the Mini Chicken Pies
- Arrange the prepared pies on the parchment-lined baking sheets.
- Leave approximately 1 to 1 1/2 inches of space between each pie.
- In a small bowl, whisk together the beaten eggs and 1 tbsp water to make the egg wash.
- Brush the tops of the mini pies generously with the egg wash.
- Using a sharp knife, cut two small slits on the top of each pie to allow steam to escape.
- Bake in the preheated oven for 20 to 25 minutes, or until the pies are puffed and golden brown.
- Remove the baking sheets from the oven.
- Carefully transfer the baked mini pies to a wire rack.
- Allow the pies to cool slightly before serving.
- Repeat the baking process with any remaining pies, if working in batches.
- Serve warm.
Notes
To make these Creamy and Cheesy Mini Chicken Pies gluten free, replace the puff pastry with certified gluten-free puff pastry.
Substitute the all-purpose flour in the filling with a gluten-free all-purpose flour blend or cornstarch slurry.
Verify that the sour cream, milk or chicken stock, Monterey Jack cheese, butter, paprika, chives, eggs, and seasonings are certified gluten free.
If using chicken stock, confirm that it does not contain wheat-based thickeners or gluten-containing additives.
Use a clean work surface, rolling pin, bowls, baking sheets, utensils, and parchment paper to prevent gluten cross-contact.
If preparing for someone with celiac disease, avoid shared flour-dusted surfaces and use only certified gluten-free ingredients.