Mini Chicken Pies
A delicious chicken pie made with leftover roast chicken, mayonnaise and tomato sauce baked in a buttery flaky crust.
Mini Chicken Pies
A delicious chicken pie made with leftover roast chicken, mayonnaise and tomato sauce baked in a buttery flaky crust.
Servings Prep Time
1dozen 30min, incl refrigeration time for dough
Cook Time
20min
Servings Prep Time
1dozen 30min, incl refrigeration time for dough
Cook Time
20min
Ingredients
Flaky Pastry Crust
Chicken Pie Filling
Instructions
Flaky Pastry Crust
  1. In a large mixing bowl, add the flour and salt.
  2. Add the butter in small pieces and rub the flour and butter with your fingertips until incorporated. It should resemble rough bread crumbs.
  3. Add the cream – which should also be chilled – and mix thoroughly with your hands. Roll the dough in a ball, cover with cling wrap and refrigerate for 30 minutes.
Chicken Pie Filling
  1. Mix chicken with mayonnaise and tomato sauce until combined and you are left with a mushy chicken and mayo mix. The mixture should be wet.
  2. Season with salt and pepper or any other spice you would like to add and set aside.
  3. Roll your dough into a thin sheet and press desired circular shapes to fit over muffin pan bases with a cookie cutter. I just used a beer glass!
  4. Line each muffin base with a circular sheet of dough, add spoonsful of filling and top with another sheet of dough.
  5. Try pinching the edges of the dough together, make an x incision on top and brush with egg wash.
  6. Bake for 15 – 18 minutes or until dough is golden brown. Remove and leave to cool.