These Mini Chicken Pot Pies are an amazing but easy canape or finger food when entertaining. A chicken pot pie filling, big on flavour, encased in crisp shortcrust pastry.
These Mini Chicken Pot Pies are another of the finger food ideas I created for my Mum and Dads 50th wedding anniversary. Hubby and I had such a fun night cooking up all our little finger food creations for the party and they all went down a treat.
All the finger food treats
We had Mini Korean Beef Tacos – one of my faves and I will be making those again. There were Teriyaki Chicken Wings – yummmm, my mums Homemade Sausage Rolls plus a few simple throw together cold easy canapes.
Then the desserts – the Buttermilk Panna Cotta that I posted last week, some cute little Salted Caramel Chocolate Petit Fours that I based on this recipe but changed the buttercream to Salted Caramel, and the cutest mini Lemon Meringue Pies that will be posted on the blog soon too.
But back to these Mini Chicken Pot Pies. Being that we made them for a finger food party, I needed this to be an easy recipe and that it certainly is. Not only that but they are bursting with flavour and a really simple creamy sauce.
The Mini Chicken Pot Pie filling
The filling is super quick to make because it uses ingredients that are already cooked like store bought rotisserie chicken, frozen vegetables and tinned mushrooms. The creamy sauce comes from a combination of evaporated milk and chicken stock which is thickened with a roux (butter and flour). The filling takes about 10 minutes to prep and 10 minutes to cook and you’re done.
Shortcrust pastry is best
I used store-bought shortcrust pastry. Let this be said – I did plenty of testing on these little guys and the very best flavour and texture combo came from using all shortcrust pastry – no puff pastry. The puff pastry actually puffed up too much and took away from the flavour of the filling which seemed almost non-existent wrapped in the billowy puff pastry. I think these are just too small for puff pastry to work because it really is all about the filling.
Definitely stick to shortcrust pastry and use store-bought to keep things quick and simple.
The flavours are enhanced by a little garlic and onion plus some dried herbs and salt. I scattered a few nigella seeds over the top (which have a bit of an oniony flavour) but you could just as easily use sesame seeds – black or white.
There you have it. So simple to make but big on flavour, these Mini Chicken Pot Pies are a definite must make for any finger food party.
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Mini Chicken Pot Pies
These pies can be made ahead of time and frozen until ready for baking - see the notes section for more information.
- 1 tablespoon oil (notes)
- 3 tablespoon butter (notes)
- 1 small clove garlic, crushed
- 1/4 red onion, finely chopped
- 1 stalk celery, finely chopped
- 3 tablespoon plain (AP) flour (notes)
- 1 cup evaporated milk
- 3/4 cup chicken stock
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/2 cup finely grated Parmesan
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup cooked chicken, chopped
- 3/4 cup chopped tinned champignons
- Pepper to taste
- 5 sheets pre-rolled shortcrust pastry
- 1 egg, beaten
- 2 teaspoons nigella seeds
- In a large saucepan, heat the oil and butter over medium heat until it melts. Add the garlic, onion and celery and saute for about 2 minutes until it softens.
- Add the flour and cook stirring regularly for a minute or two to cook the flour (the smell of raw flour should be gone).
- Very slowly, drizzle in the evaporated milk while continuing to stir until the flour is fully incorporated into the milk to make a creamy sauce. Add the stock and stir it all together.
- Add the thyme, parsley and salt and cook for another minute or two so that the flavours infuse. Now add the parmesan and stir until it has totally melted into the sauce. You should have a fairly thick creamy sauce now.
- Finally add the mixed vegetables, chicken and champignons.
- Mix it all through and add pepper to taste. Allow the mixture to cool in the fridge before proceeding.
- Using circular cookie cutters, cut 8x 5cm disks and 8x 6cm disks of pastry from each sheet of pastry (if you cut them right next to each other, you'll get 8 pies out of each sheet).
- Spray a little oil in each hole of a 12 hole patty tin, press the larger pieces of pastry into the base of each hole. Fill each hole with about 1 1/2 tablespoons of the chicken mixture (you want it to be just slightly higher than the edge).
- Cover each pie with the smaller disks of pastry then brush each one with the beaten egg. Cut a small hole in the top of each with a sharp knife, then sprinkle lightly with nigella seeds.
- At this stage you can freeze them (see notes) until you're ready to bake or bake them straight away.
- Bake for around 25 minutes or until the top is golden.
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- Best made ahead of time, so you can freeze them in the tins, then remove and store in an airtight container in the freezer. When it's time to cook the pies, spray a little oil in each hole of a 12 hole patty tin and place the frozen pies in. Bake for around 25 minutes until golden.