Through The Magic Door

Distractions aplenty

Mini Chicken Puff Pastry Pies

A couple of weeks ago Exeter Baking Club had a savoury themed meeting, and as I hardly ever bake savoury things much recipe research was required. That is when I discovered these Chicken Pie Cupcakes. Yes, the original recipe called them “cupcakes”, which I found a rather misleading title. So I’ve dropped that name and gone simply with what they are – Mini Chicken Puff Pastry Pies.

The reason I chose to make this for our Baking Club meeting was because it sounded delicious, but also sounded unbelievably simple. I know, I’m a big cheat.

I have made these several times now since Baking Club and I am not getting tired of them at all.

mini chicken pies

Mini Chicken Puff Pastry Pies Recipe

2 cooked chicken breasts, cut up into small pieces
1 roll frozen puff pastry, defrosted
1 cup frozen veg
1 cup grated cheddar cheese
1 can Campbell’s condensed cream of chicken soup
pinch of salt and pepper

  • Preheat the oven to 180°C and grease a muffin tray
  • Unroll the puff pastry and cut into 10 equal squares
  • Line 10 muffin tray holes with the pastry (it will over hang slightly but that’s what you want)
  • Mix all the other ingredients together in a bowl and then place spoonfuls of the mixture into the pastry cups, and make sure they’re nice and full!
  • Bake for approx 20 minutes, until the pastry is well risen and golden.
  • Enjoy!

mini chicken pies

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