Mini chicken pies

These little chicken pot pies are a great appetizer or finger food that is easy to make. Flavorful chicken pot pie filling wrapped in flaky shortcrust pastry.

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Then came the desserts: the Buttermilk Panna Cotta that I posted last week, some cute little Salted Caramel Chocolate Petit Fours that I based on this recipe but changed the buttercream to Salted Caramel, and the cutest little Lemon Meringue Pies that will also be posted on the blog soon.

The history of little chicken pies is long and interesting. The first recipe for a chicken pie was written down in the Middle Ages when pies were made with many kinds of meats and vegetables. Over time, chicken pies got more and more popular, and people from all walks of life liked them. Individual meat pies, like the mini chicken pies we enjoy today, became popular in England in the 18th century. They were eaten as a snack or a quick supper on the road.

What Makes Mini Chicken Pies Popular?
For several reasons, mini chicken pies are a popular snack. First of all, they are really simple to manufacture. You can make a bunch of little chicken pies quickly with just a few simple ingredients. Second, they can be used for any event. Mini chicken pies are a terrific choice whether you're having a party or just want a quick and tasty snack. Last but not least, they taste amazing. The mix of soft chicken, tasty veggies, and a salty crust is hard to resist.

Mini Chicken Pies: How to Make Them
It's easy to make little chicken pies, but there are a few suggestions that will help you make the best ones. Make sure you start with good ingredients. Choose a high-quality pastry with fresh chicken and vegetables. Second, don't put too much in your pies. It can be tempting to put in a lot of filling, but doing so can make the pastry soggy and make a mess. Last, ensure sure your pies are sealed well. Use a fork to pinch the sides together so that the filling doesn't spill out.

Mini Chicken Pies: How to Make Them
There are a lot of different ways to make small chicken pies, and each one has its own twist. Here are three tasty dishes to start with:

You’ll need the following ingredients :

• 8 cookies
• 1 cup cooked chicken breast, diced (any good leftover chicken)
• Low-fat chicken soup (10 1/2 ounces)
• 2/3 cup low-fat shredded cheddar cheese
• 1 1/2 tsp thawed frozen vegetables (I used 1 tsp corn, peas and carrots, and 1/2 cup broccoli)
• 1 teaspoon dried parsley flakes
• 1 tsp chopped onion
• 1/4 tsp black pepper
• 1/2 tsp salt

How to make Mini chicken pies :

1. Preheat oven to 400 degrees and cook chicken as desired, then cut it into small pieces
2. Separate the cookies and place each cookie in a lightly oiled 12-hole muffin tin, pressing the dough on the sides to the edge of the cup.
3. In a medium bowl, combine chicken, chicken, and vegetable soup, cheddar, parsley flakes, and black pepper. Mix well until combined.
4. Pour the chicken mixture into the cookie pans prepared with the spoon.
5. Bake for 12 to 15 minutes or until golden brown.
6. Take it out of the oven. Place the muffin pan on a rack and let it rest for 2-3 minutes.
7. Enjoy!

More related recipes :

• Lemon Silver Pie
• cherry pie bites with crescent rolls
• Pecan Pie Cheesecake