Creamy and Cheesy Mini Chicken Pies
Creamy and Cheesy Mini Chicken Pies: Flaky puff pastry stuffed with creamy chicken, sour cream, leeks, and gooey cheese. Perfect for any occasion!
You know those recipes that make you feel like a total kitchen rockstar? That’s what Creamy and Cheesy Mini Chicken Pies do for me. The first time I made them, I was in a cozy, “let’s make something fun and slightly ambitious” mood. Honestly, it was one of those rainy days where you just want to stay in, put on a playlist, and create something delicious.
I remember the smell of buttery pastry filling my tiny kitchen while I attempted to master the art of crimping edges. Let’s just say, a few pies came out looking more “abstract” than I’d planned, but the flavor? Unreal. I popped one in my mouth fresh out of the oven (I couldn’t wait), and it was like a hug in pie form. Cheesy, creamy, flaky—basically everything you’d want in comfort food.
Now, these little pies are my go-to for parties, lazy Sundays, and those times when you just need a snack that makes you feel fancy. And the best part? They freeze so well, so you can have a stash ready for whenever the craving hits. Trust me, once you try them, you’ll see what I mean.
Why You’ll Love This Creamy and Cheesy Mini Chicken Pies Recipe?
Let me tell you why these pies are the recipe you need in your life:
- Flaky Perfection: Puff pastry is a dream—golden, buttery, and irresistibly crisp.
- Cheesy Comfort: The filling is loaded with Monterey Jack, sour cream, and tender chicken. It’s rich but not over-the-top.
- Snack or Meal: Perfect as bite-sized appetizers or pair them with a salad for dinner.
- Freezer-Friendly: Make a batch and freeze the extras for those “I need something amazing” moments.
Ingredient Notes:
Here’s the rundown of what makes these mini chicken pies so special:
- Chicken: Boneless chicken breast is easy to cook and dice. You could even shred rotisserie chicken if you’re in a rush.
- Leeks: These bring a mild, slightly sweet flavor that balances the richness of the filling. Be sure to rinse them well—they like to hide dirt!
- Monterey Jack Cheese: Melts like a dream and adds a creamy, mild flavor. Cheddar works too if you want a sharper bite.
- Sour Cream: This keeps the filling creamy and adds just a hint of tanginess.
- Puff Pastry: Store-bought puff pastry is a lifesaver. Roll it out evenly, and it’ll bake into flaky, golden perfection.
Pro Tip: Make sure the filling is completely cool before you assemble the pies. Warm filling and puff pastry are not friends.
How To Make Creamy and Cheesy Mini Chicken Pies?
These Creamy and Cheesy Mini Chicken Pies might look fancy, but they’re actually pretty simple to make. Let’s do this!
- Make the Filling
Melt butter in a saucepan over medium heat and sauté the onions until soft and fragrant. Stir in the flour and cook for a couple of minutes until it forms a smooth paste (your kitchen will smell amazing at this point).Add the leeks, chicken, sour cream, and half-and-half. Stir everything together and let it cook until the chicken is tender and fully cooked—about 20 minutes. Season with salt, pepper, paprika, and chives, then stir in the shredded cheese. Let it simmer for another 10 minutes until it’s thick and creamy. Set it aside to cool completely. - Roll Out the Puff Pastry
Preheat your oven to 375°F (200°C) and line some baking sheets with parchment paper. Lightly flour your work surface and roll out the puff pastry to about ⅛-inch thickness. Using a 3-3.5 inch circle cutter, cut as many rounds as possible (you’ll get about 40-45). - Assemble the Pies
Take one pastry circle and brush the edges with egg wash. Add a spoonful of the cooled filling to the center—don’t overfill unless you like your pies bursting at the seams! Place another pastry circle on top, press the edges to seal, and crimp with a fork for that cute, rustic look. - Bake to Golden Perfection
Arrange the pies on the prepared baking sheets, leaving a little space between each. Brush the tops generously with egg wash and cut two small slits on top to let steam escape. Bake for about 20 minutes, or until the tops are puffed and golden brown. - Serve and Enjoy
These pies are best served warm, straight out of the oven. They’re crispy, cheesy, and absolutely irresistible.
Storage Options:
Here’s how to keep the magic alive for leftovers (if there are any!):
- Refrigerate: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes to get that flaky crust back.
- Freeze: Assemble the pies but don’t bake them. Freeze them on a tray until firm, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the cooking time.
Frequently Asked Questions:
Can I use pre-cooked chicken?
Totally! Rotisserie chicken or leftovers work great—just shred or dice it before adding to the filling.
How do I avoid soggy pastry?
Make sure the filling is cool and don’t skip the egg wash. It helps seal the pies and gives them that golden finish.
Can I make these ahead of time?
Absolutely! Assemble them, freeze, and bake straight from frozen when you’re ready.
So, are you ready to try these Creamy and Cheesy Mini Chicken Pies? They’re guaranteed to impress at parties, family dinners, or even as a snack for yourself (no judgment here). Let me know how yours turn out—bonus points for sharing pics of your flaky creations!
Creamy and Cheesy Mini Chicken Pies
Ingredients
For the Filling
- 3 tablespoons butter
- ½ onion chopped
- 3 tablespoons all-purpose flour
- 1 pound chicken breast diced into ½-inch pieces
- 1 leek chopped and thoroughly rinsed
- 8 ounces Monterey Jack cheese shredded
- 4 ounces sour cream
- ¼ cup half-and-half
- ½ teaspoon paprika
- 3 tablespoons chopped chives
- Salt and pepper to taste
For the Pies
- 3 pounds puff pastry store-bought or homemade
- 2 small eggs beaten, mixed with 1 tablespoon water (for egg wash)
Instructions
Preparing the Filling
- Melt the butter in a medium saucepan over medium heat. Add the chopped onion and sauté until soft and translucent, approximately 3-4 minutes.
- Stir in the flour and cook for 2 minutes, stirring constantly, to form a smooth paste.
- Add the diced chicken, leeks, sour cream, and half-and-half. Stir to combine and cook until the chicken is fully cooked and tender, about 20 minutes.
- Season the mixture with salt, pepper, paprika, and chives. Add the shredded cheese and stir until melted and fully incorporated.
- Remove the filling from the heat and allow it to cool completely before assembling the pies.
Preparing the Puff Pastry
- Preheat the oven to 375°F (200°C) and line baking sheets with parchment paper.
- Lightly flour a clean surface and roll out the puff pastry to approximately ⅛-inch thickness.
- Using a 3-3.5 inch circular cutter, cut out pastry rounds, aiming for about 40-45 circles. Gently re-roll the scraps if needed for additional rounds.
Assembling the Pies
- Place one pastry round on the work surface and brush the edges with the prepared egg wash.
- Add a spoonful of the cooled chicken filling to the center of the pastry. Cover with a second pastry round, pressing the edges firmly to seal.
- Crimp the edges using a fork for a decorative finish. Optionally, use the cutter again to trim and create clean edges.
- Repeat this process with the remaining pastry and filling. Arrange the assembled pies on the prepared baking sheets, leaving 1 inch of space between each.
Baking the Pies
- Brush the tops of each pie generously with the egg wash. Using a small knife, cut two slits on the top of each pie to allow steam to escape during baking.
- Bake the pies in the preheated oven for 20 minutes, or until the pastry is golden brown and puffed.
- Remove the pies from the oven and allow them to cool slightly before serving.
Serving
- Serve warm as an appetizer, snack, or paired with a light salad or soup for a complete meal.
