Creamy and Cheesy Mini Chicken Pies
Creamy and Cheesy Mini Chicken Pies: Flaky puff pastry encases tender chicken, sour cream, leeks, and melted cheese for the perfect savory snack or appetizer.
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.