These tasty mini pies are perfect for a home-cooked dinner. Made in your muffin tin, you are going to love this easy recipe. Get the details now.

These delicious Mini Cheesy Chicken Pot Pies are a fun way to enjoy the taste of a home-cooked pie, without all the hassle.

Made with a delicious filling of chicken soup, cream, and tasty cheese, they’re a great-tasting twist on a regular chicken pie.

Mini Cheesy Chicken Pot Pies Ingredients

FOR THE FILLING

  • 400g/14 oz chicken thighs
  • 1 large brown onion, diced
  • 1 large potato, diced
  • 2 medium carrots, diced
  • 1 cup frozen peas and corn
  • Can cream of chicken soup
  • Tsp dried thyme
  • 1 cup grated tasty cheese
  • 1/2 cup cream

FOR THE DOUGH

  • 2 Cups Self Raising Flour (extra for rolling)
  • 1/2 tsp salt
  • 1 tbsp softened butter
  • 9 oz (270ml) milk

Rustic Mini Cheesy Chicken Pot Pies Filling

Add a tbsp of oil to a large pan. Now put in the diced chicken and fry off to brown lightly. Add onion and cook until transparent.

Add potato, carrot, and thyme. Season to taste

Add chicken soup, and cream, stir through.

Add peas and corn, cover and cook gently for 20-30 minutes, stirring occasionally.

Fold cheese through the hot mixture. Allow cooling while you make the dough.

Mini Cheesy Chicken Pot Pies Dough

Pre-heat oven to 180C/350F. Sift flour and salt. Rub the butter in with fingertips until the mix resembles breadcrumbs.

Add milk and mix to a soft dough. Then turn dough on to a lightly floured surface and knead until smooth.

Roll the dough out to a 3ml thickness, and then cut into 5”/(13 cm) circles. Afterward, press dough into lightly greased muffin tin cups, allowing a 1/2”/2.5cm overhang.

Spoon cooled chicken mixture into pans, keeping it level with the tin.

Once all cups are filled, gently pinch dough and press toward the center of the cup, partially covering your mixture. Then brush edges with a little melted butter.

Place in the oven and bake 25-30 minutes until the dough is golden.

Remove from the oven and allow to sit for 2-3 minutes before removing from the pan.

These will freeze and re-heat well.

NOTE: Before removing from the tray, just run a knife around the edge, this will allow them to pop out easily.

Want More Gail?

Gail is mum to three grown children and Nana to six grandchildren. She runs her cooking blog on Facebook from her home in Australia.

She is widely followed and shares recipes for dinners, desserts, and everything in-between. We are thrilled to have her as a WHOot Contributor. Be sure to join her on Facebook here.

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