Creamy and Cheesy Mini Chicken Pies
Delightful hand pies filled with tender chicken, creamy cheese, and vegetables, all wrapped in flaky pastry, perfect for family meals or snacks.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 mini pies
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
- 1 cup cooked chicken, shredded
- 1 cup cream cheese, softened
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 package of pre-made pie crusts or puff pastry
- Egg wash (1 egg beaten with 1 tablespoon water) for brushing
Instructions
- Preheat your oven to 375°F (190°C).
- Mix the shredded chicken, cream cheese, shredded cheese, mixed vegetables, garlic powder, onion powder, salt, and pepper in a bowl.
- Prepare the pastry by rolling out your pie crusts or puff pastry and cutting them into circles or squares.
- Fill each pastry base with a spoonful of the chicken filling.
- Seal the pies by covering each filling with another piece of pastry and pressing the edges together tightly.
- Apply the egg wash to the tops of the pies.
- Bake the pies on a lined baking sheet for 20-25 minutes, or until golden brown and flaky.
- Cool slightly before serving. Enjoy warm!
Notes
Customize the filling with your favorite vegetables or proteins; ensure to check for doneness by looking for a golden color.