The tastes of spring come out in these yummy chicken pies that everyone will love. Makes 24 standard muffin sized pies, or use the ‘scale’ button to get quantities for an even bigger batch.

Kids in the kitchen jobs:

  • This is a great recipe for kids to help with, plus the pies are very cute so appeal to kids.
  • Herb finder – give the kids a list of the herbs needed, see if they can identify them, encourage them to smell the herbs and learn what they are, and prep the herbs.
  • Pastry cutter – let the kids divide the pastry into a grid and use a butter knife or kid-safe knife to cut into squares.
  • Any leftover pastry can be turned into pastry flowers, shapes, leaves to decorate the tops of the pies. Attach with some milk or egg. Also see recipe notes for a simple snack idea that kids will love.
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Spring herb chicken pot pies

  • Author: Bec Lloyd
  • Yield: 24 pies 1x

Description

The tastes of spring come out in these yummy chicken pies that everyone will love. Makes 24 standard muffin sized pies, or use the ‘scale’ button to get quantities for an even bigger batch.


Scale

Ingredients

  • 4 chicken breasts, cooked and sliced into small, bite-sized pieces, approx. 1cm
  • 1 cup chicken stock or broth
  • 6 sheets butter puff pastry
  • 1 cup fresh parsley, finely chopped
  • 2 sprigs fresh thyme, leaves removed
  • ½ cup fresh chives, finely chopped
  • 100 grams mushrooms, chopped
  • 1 red capsicum, diced
  • 2 stalks spring onions, chopped
  • 1 bunch fresh asparagus, finely chopped
  • 1 red onion, diced
  • 4 stalks celery, diced
  • 1 lemon, zest of and juice of
  • 2 cups cream
  • 2 teaspoons wholegrain mustard
  • 1 tablespoon milk

Instructions

  • Pre-heat oven to 180’c
  • Fry a little olive oil in a frying pan
  • Add the onion and sauté until collapsed
  • Add spring onions, capsicum, celery and stir for 1-2 minutes
  • Pour in the broth, stir through and simmer together for 2-3 minutes
  • Remove from heat, allow to cool a little before pouring in cream, mustard, lemon juice and zest, herbs, asparagus and mushrooms. Combine
  • Add in the cooked chicken
  • Grease the muffin trays
  • Take each sheet of pastry and allow to slightly semi-defrost
  • Cut into a grid of 9 squares and line each muffin tray hole with a square
  • Spoon some of the mixture into each one
  • Top with another square of pastry, use a fork to pierce an air vent and to help press sides together – use leftover pastry to decorate tops (optional)
  • Brush lightly with milk
  • Bake for approx. 30 minutes or until pastry is cooked right through
  • Cool slightly on wire racks
  • Serve or freeze.

Notes

  • These can be made ahead, cooled, and frozen individually. Great standby for picnics or easy weeknight meals.
  • Check the Spring 2020 Big Batch cooking for all four big batch recipes in this bonus and complete shopping and prep ahead instructions, or just make this by itself. 
  • Use a miniature muffin tray to make tiny pot pies that young kids will love or for a party, adjust cooking time.
  • Leftover pastry squares can be cut up and used to decorate pie lids, or sprinkle the squares with some grated cheese and bake separately for a delicious snack.
  • Use Bec’s 3-2-1 Pastry if you want to try a richer handmade version. Double the quantity so you have plenty of coverage.
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