Mini chicken patties


  • 1 cup mixed vegetables (such as peas, carrots, and corn)
  • 2 cups cooked chicken, diced or shredded
  • 1/2 cup chicken broth
  • 2 tablespoons all-purpose flour
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 egg, beaten (for egg wash)
  • 1 package pre-made refrigerated pie crust dough (or homemade if preferred)


Preheat your oven to 375°F (190°C) and lightly grease a muffin tin.

In a saucepan, combine the chicken, mixed vegetables, chicken broth, milk, flour, salt, pepper, thyme, and garlic powder. Cook over medium heat, stirring constantly, until the mixture thickens and becomes creamy, about 5-7 minutes. Remove from heat and let it cool slightly.

Roll out the pie crust dough on a lightly floured surface. Using a round cutter or a glass, cut out circles slightly larger than the size of your muffin tin cups.

Press each dough circle into the greased muffin tin cups, making sure to leave some overhang.

Spoon the chicken mixture into each dough-lined muffin cup, filling them almost to the top.

Fold the overhanging dough over the top of each mini pie, creating a rustic look.

Brush the tops of the pies with beaten egg, which will give them a golden finish.

Using a sharp knife, make a small slit in the top of each pie to allow steam to escape while baking.

Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown.

Remove from the oven and let the mini chicken pies cool in the muffin tin for a few minutes before carefully transferring them to a wire rack to cool completely.


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