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 pies can be made ahead of time and frozen until ready for baking - see the notes section for more information.
Course: Appetizer, Canape, Finger Food
1small clove garlic, crushed
1/4red onion, finely chopped
1stalk celery, finely chopped
3tablespoonplain (AP) flour(notes)
1/2cupfinely grated Parmesan
1cupfrozen mixed vegetables (peas, carrots, corn)
1cupcooked chicken, chopped
3/4cupchopped tinned champignons
Pepper to taste
5sheets pre-rolled shortcrust pastry
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.