Mini chicken pies

Prep: 15 mins Cook: 25 mins


These tasty savoury treats are ideal for summer picnics

Nutrition and extra info

  • Freezable


  • kcal396
  • fat25g
  • saturates12g
  • carbs30g
  • sugars1g
  • fibre2g
  • protein15g
  • salt0.34g
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  • 500g pack shortcrust pastry
  • 2 cooked chicken breasts, shredded
  • 85g peas, fresh or frozen



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • ½ bunch asparagus, trimmed and cut into bite-size pieces



    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 100g crème fraîche
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


  1. Roll out pastry until a little thinner than a £1 coin. Cut out 8 x 9cm circles and use to line 8 holes of a muffin tin. Divide chicken, peas and asparagus between moulds, season, then dollop over 1 tbsp crème fraîche.

  2. Cut out 8 x 7cm circles to make tops for the pies. Lightly brush edges of the pie bases with egg, place each top onto its pie and press down into the filling. Pinch together the sides to seal. Leave to rest in the fridge for 30 mins, or up to 2 days if preparing in advance.

  3. Heat oven to 200c/fan 180c/gas 6. Brush tops with more egg and bake pies for 30-35 mins or until the pastry is crisp and golden. Serve warm or leave to cool.

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Comments (10)

rox1844's picture

Do you freeze these before cooking or can you cooked them and warmth them up. And do you defrost before cooking?

marinesider's picture

I like the look of these for children's supper with friends - look so easy even my and my kids could manage them! Might alter the veg content slightly.....

julieburnt's picture

" Made them with sweetcorn and chicken and used tinned cream of chicken soup. yummy

shabbychicgirl's picture

made these today - as part of husbands packed lunch . Very tasty and a nice, simple recipe.
I made a slight change, I added a spoonful or two of condensed cream of chicken soup to the crème fraîche to prevent it from being too dry.

kirsten132's picture

I assumed that it made 8 from description in the method.

toffeebanoffee's picture

How many does it make?

kittybibidy's picture

Made today, tricky to get decent amount of filling inside. But out of the hit and miss ones the hit ones were great! Would make again, maybe making the pastry a little larger to enable ease of pie closure!

sarahbadis's picture

Was feeling a bit under the weather when I made these & didn't feel like messing around making 8 small pies so used the same ingredients as in the recipe but made 4 large pies in a large muffin pan & cooked them for about 45 - 50 mins. They turned out lovely. Perfect size for husband's packed lunch.

A really easy recipe (I forgot my shopping list but with so few ingredients I managed to remember them all). Will definately be making again - even the children loved them.

lgosden's picture

WOW.. making these pies was too easy! Lovely alternative to a pork pie at a picnic and healthier too.. Will Definitely be making again.. Used already frozen pastry else I would have frozen the extra pies.. So we HAD to eat them all.. Shame.. HAHAAH YUM YUM!

hstanton's picture

made them for a pinic - perfect!

Questions (1)

rox1844's picture

Do you freeze them before you cook them or can you cook them then heat them up? And do you defrost before cooking?

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