Mini Chicken and Mushroom Pies 

Mini Chicken and Mushroom Pies: The Perfect Savory Treat for Any Occasion 

Mini Chicken and Mushroom Pies

Mini chicken and mushroom pies bring comfort flavor and convenience together in a way that’s ideal for both weeknight dinners and gatherings. These bite-sized delights are made with tender chicken breast earthy mushrooms and vegetables all encased in a flaky puff pastry. This recipe is easy to prepare can be frozen for later and is perfect for air frying to get that golden crispy finish. Here’s how you can make these delicious savory pies that are sure to impress! 

Ingredients for Mini Chicken and Mushroom Pies 

To make these mini pies you’ll need some simple ingredients commonly found in most kitchens. Here’s a breakdown of the necessary ingredients: 

• Chicken Breast: The main protein in these pies chicken breast is tender lean and cooks quickly. It’s ideal for a filling that doesn’t overpower the mushrooms and vegetables. 

• Mushrooms: The mushrooms add a savory and slightly earthy flavor that pairs perfectly with the chicken. 

• Mixed Vegetables: Carrots peas and onions add color nutrition and texture to the filling. 

• Puff Pastry: This flaky pastry dough provides a deliciously crisp crust. You can find it puff pastry sheets in freezer section which is most grocery stores. 

• Seasonings and Herbs: Salt pepper garlic powder thyme and a hint of rosemary add depth of flavor to the filling. 

• Cream: A touch of cream makes the filling rich and creamy enhancing the pie’s flavor profile. 

• Butter and Olive Oil: These are used for cooking the chicken and vegetables adding richness and preventing sticking. 

Preparing the Filling 

The filling is the heart of any good mini pie so taking the time to season and cook it well is essential. Here are some easy cooking techniques for chicken that will give you a flavorful filling: 

1. Cook the Chicken: Dice the chicken breast in the small bite sized parts. Season with salt pepper and garlic powder. Sauté in a hot pan with olive oil and a small amount of butter until golden and cooked through. Set aside to cool. 

2. Sauté the Vegetables: In the same pan add a bit more butter if necessary. Sauté diced onions until translucent then add in mushrooms and cook until they release their moisture. Finally stir in the mixed vegetables and cook until they soften slightly. 

3. Make It Creamy: Lower the heat and add a splash of cream allowing it to simmer for a couple of minutes to thicken slightly. Return the cooked chicken to the pan mix everything well and set aside to cool. The filling should be thick as a runny filling may cause the puff pastry to become soggy. 

Assembling the Mini Pies 

When your filling is ready it is time to the assemble the mini pies. You can use a muffin tin to create individual servings making them perfect for parties or freezing for later. 

1. Prepare the Puff Pastry: Roll out the puff pastry sheets on a floured surface to about 1/8-inch thickness. Cut circles large enough to fit into each muffin tin cavity leaving enough to cover the sides.  

2. Fill the Pies: Spoon a generous amount of filling into each pastry-lined muffin tin. Don’t overfill as you’ll need to leave space to seal the pies. 

3. Top and Seal: Place a smaller puff pastry circle on top of each pie pressing the edges to seal. Brush with a beaten egg for a golden finish. For an extra flaky result score the tops lightly with a knife. 

Cooking Mini Chicken and Mushroom Pies 

These mini pies can be cooked in the oven or the air fryer. Both methods result in a deliciously crispy crust but an air fryer offers a quicker cooking time which is ideal for busy weeknights. 

Oven Method: 

1. Preheat the oven to 375°F (190°C). 

2. Bake the pies in the muffin tin for 20–25 minutes or until the puff pastry is golden brown and crispy. 

3. Cool slightly before removing from the tin. 

Air Fryer Method: 

1. Preheat the air fryer to 350°F (175°C). 

2. Place the pies in the air fryer basket in a single layer (you may need to cook in batches). 

3. Cook for 10–12 minutes until golden and crispy. The air fryer is perfect for achieving a flaky texture and saves time. 

Tips for Storing and Freezing Mini Pies 

One of the best things about these mini chicken and mushroom pies is their versatility. They can be stored in the freezer making them an excellent option for meal prep or quick last-minute snacks. 

• Freezing: After assembling the pies but before baking arrange them on a baking sheet and freeze until solid. Once frozen transfer the pies to an airtight container or freezer bag. This helps preserve their shape and makes them easy to store. 

• Baking from Frozen: You can bake frozen mini pies directly from the freezer. Just add an extra 5–7 minutes to the cooking time for both the oven and air fryer methods. 

Variations and Serving Suggestions 

These mini chicken and mushroom pies are wonderfully versatile and there are countless ways to adapt them: 

• Vegetable Chicken Pies: Add extra vegetables like bell peppers or zucchini for added color and nutrition. This variation is great for making veggie-filled healthy pies. 

• Cheesy Chicken Pies: Add shredded cheese to the filling for an extra layer of richness and flavor. 

• Spicy Pies: For a kick add a pinch of chili flakes or diced jalapeños to the filling. 

These pies can be served as appetizers main dishes or snacks. Pair them with a simple side salad or serve with a warm bowl of soup for a comforting balanced meal. 

Conclusion 

Mini chicken and mushroom pies are a savory treat that’s easy to make store and enjoy. With a few simple ingredients and easy cooking techniques you can create these delicious pastries that offer a satisfying balance of flavor and texture. Whether baked in the oven or air-fried these pies are sure to become a family favorite.