These little chicken pies make use of leftover roast chicken and are so easy to prepare. They are wonderful little mouthfuls of smokey bacon, mushroom and leek flavours with the creamy roast chicken boosting it to celebrity status. The pastry is flaky and crisp and as I make mine in a muffin baking tray, they are perfectly manageable to bite into at a social gathering or drinks party.
Ingredients (makes 10 -12 little pies)
Half leftover roast chicken (or you can buy ready roasted from the supermarket)
1/2 Leek chopped in thin discs
1/2 Onion chopped finely
2 Slices Smokey Back Bacon – chopped into small pieces
1 Punnet button mushrooms – cut in half
250ml chicken stock
Pinch of Paprika
3/4 Cup of milk
1/4 cup cream
2 tbsp (level) flour
1 Roll of Puff Pastry
1 egg beaten to glaze the pies
Salt and Pepper
1. Pre heat the oven to 200 deg C. Heat olive oil in a pan and add the bacon, onion, leek and mushrooms and cook off until tender for around 10 minutes.
2. Add the flour and stir and then add the chicken stock, paprika and the cream & milk. Stir until sauce thickens … add more liquid if it is too thick. Season and allow to cool.
3. Grease the muffin tin moulds with a small amount of butter.
4. Roll out the pastry and use a pastry cutter to cut rounds big enough to cover the mould on the base and sides.
5. Scoop a spoonful at a time of the chicken filling into the moulds, careful not to overfill (about 3/4 should be enough), then use the remainder pastry to place on the moulds as lids, pressing against the sides to ensure the pie is now sealed.
6. Prick 3 little holes with a knife-tip into each pie (to allow steam to escape) and egg-wash.
7.Place in the oven for 20-25 minutes until lovely golden and crisp.
8. Remove from the oven and prise out the little pies and place onto a wire rack to allow to cool. Serve warm or cold.
**You can also use the same recipe to make one larger pie in a pie dish and serve as a delicious meal with vegetables and gravy.**