Mini Chicken Pie:
Mini chicken pie with vegetables and homemade shortcrust pastry is so yummy!!!!
I am so glad to be sharing this recipe for mini chicken pie with vegetables and homemade shortcrust pastry with you.
There are two reasons why it is good to make an individual mini chicken pie.
Firstly for presentation, having an individual mini chicken pie with vegetables looks delectable on a persons plate.
Secondly this mini chicken pie is fantastic to make and then put in your freezer ready for future use.
Suitable for the freezer
When you live alone it is the perfect way to make sure you eat a good meal. It is portioned correctly and easy to take out the freezer and heat in the oven when ever you want it. There would be no waste of food, which can happen when living on your own.
If you have a busy household and not everyone can eat at the same time, then a mini chicken pie with vegetables is perfect to suit that environment.
I have showed you how to make your own shortcrust pastry. But of course you can cheat a little and buy the readymade pastry if you wanted to.
Personally though I love the flavour more of the homemade pastry I make myself. The texture and flavour is so nice. It goes perfect with this homemade mini chicken pie. So go on be brave and try making the pastry yourself.
And once you know how to make the shortcrust pastry, it is very easy to do. It doesn’t take long either.
Below I have given you the recipe for the shortcrust pastry. I have given you the ingredients and the method for the filling base. Then I give you four options to chose from – different types of sauces.
I hope you try all of the four variations of mini chicken pie with vegetable and the homemade shortcrust pastry. (Hopefully Homemade !!!!!!)
They are all wonderfully flavoursome. I genuinely can’t decide what my favourite is. I make all four and freeze them. And randomly just take one out for dinner.
Other Pastry Recipes
Another delicious pie recipe is vegetable pie. If you fancy a dinner without meat occassionally then this pie is full of flavour and worth making and trying.
Or why not try a chicken, leek and potato pie.
If you love the shortcrust pastry then I would recommend the traditional cornish pasty recipe on my blog.
One of my favourites and it is very popular is the vegetable spring rolls made with filo pastry.
Talking of filo pastry, another great recipe is cheese and chicken pizza made with filo pastry. Wow amazing homemade pizza.
For other great recipes browse the website and check out other blogs.
Enjoy the website and have fun cooking/
50 – 60 mins
For Shortcrust Pastry
- 350g plain flour
- 175g butter
- 60ml Water Approx
For Mini Chicken Pie Filling
- 1 chicken breast
- 120g carrot
- 80g broccoli
- 50g leek
- 130g potatoes
- 40g spinach
- olive oil for frying
- salt & pepper
Shortcrust Pastry – Method & Instructions
Put flour into food processor
Cut butter into small pieces and add into flour
Blast flour and butter in the food processor for a few minutes
If you don’t have a food processor then you rub butter in the flour with your finger tips until you get a crumbly mixture. Make sure your hands and butter are cold
Check your mixture. If it is nice and crumbly and butter is evenly mixed with flour then turn the food processor back on and slowly add water
If making by hand just add water, mix with a knife then bring together with hands to form a large ball
Mixture will start to come together
Take out and combine the pastry by squeezing it in your hands to form a large ball
Wrap pastry in cling film and put in the fridge for half an hour. You can leave in longer, even over night. But if you do, pastry will be hard when you first take it out the fridge. You will need to leave it out in room temperature for about an hour until it softens before you try and roll it out
Mini Chicken Pie Base Filling – Method & Instructions
Cut up chicken breast into very small pieces
Dice up carrot very small
Cut broccoli into small pieces
Dice leek very small
Cut potatoes into small pieces
Cut spinach up nice and small
Put olive oil in a hot wok OR deep frying pan OR pot as an alternative to a wok
In a wok place your chicken, potato, carrot, leeks and broccoli and fry on a medium heat for 10 – 15 minutes
Season with salt & pepper
At the end of cooking the chicken and vegetable add the spinach
Devide mixture into 4 – one part for each individual mini chicken pie
Add one of the following options
Mini Chicken Pie
Method & Instructions for Option 1
- Melt 20g butter
- Add 20g flour – any type
- Continually mix for 1 minute – mixture will be very thick
- Slowly add small bits of milk and keep stirring – 200 – 220g milk
- It will remain thick at first but will get thinner as you add more milk
- Add ½ tsp paprika
Mini Chicken Pie
Method & Instructions for Option 2
- Into a pot add 2 stock cubes
- Add 360ml hot water and let it dissolve and cook on a low heat for a few minutes
- In a cup add 4 tsp flour – any type
- Add 8 tsp water and mix flour and water
- Add flour mixture into the pot of stock cube and water mixture
- Cook for about 5 minutes. Flour may clump together but then it will dissolve
- Then place that sauce into the chicken & vegetable mixture
Mini Chicken Pie
Method & Instructions for Option 3
- To add a curry sauce to just 4 pies you can use a curry powder from a tin and add water
- Put 8 heaped tsp of curry powder in a cup
- Add 320ml hot water and stir
- Empty the sauce into a saucepan and cook on a low heat for a few minutes until it thickens
- Add the curry sauce to the chicken & vegetable mixture
Mini Chicken Pie
Method & Instructions for Option 4
- Add 200g of cheddar cheese to the cooked chicken & vegetable mixture and mix
Putting the Mini Chicken Pie together – Method & Instructions
Pre-heat the oven on Gas 5 / 190°C / 375°F
Cut pastry into four pieces
Sprinkle some flour onto your worktop area
Sprinkle flour onto your rolling pin
Roll each piece of pastry out to about 1/4 inch thick
Cut circle for the base of your pie (it doesn’t matter if it is a bit big, it can be cut later)
Cut the lid for your pie
Place the pastry base into your tins (see the video for example)
Make sure your chicken & vegetable mixture is cooled
Then put each portion of chicken & vegetable filling mixture on the pastry base – making sure not to put it on the sides
Then dip your finger in some egg or milk and with your finger touch all the edges making sure it is wet with the milk or egg
Do the same around the edges of the lids
Place the lids on top (milked side down)
Press down the edges with your fingers to get a seal all round the mini chicken pie
To tidy it up you can cut around the edges to make a better shape
With a knife put a few holes in the top of your mini chicken pie for the air to escape
Pressdown the side with a fork making a nice decorative finish for your individual mini chicken pie. This will also ensure it is sealed properly
Place in the oven for 25 – 30 minutes
Enjoy your delicious mini chicken pie with vegetables and shortcrust pastry
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