It’s easy to make little chicken pies, but there are a few suggestions that will help you make the best ones. Make sure you start with good ingredients. Choose a high-quality pastry with fresh chicken and vegetables. Second, don’t put too much in your pies. It can be tempting to put in a lot of filling, but doing so can make the pastry soggy and make a mess. Last, ensure sure your pies are sealed well. Use a fork to pinch the sides together so that the filling doesn’t spill out.
Mini Chicken Pies: How to Make Them
There are a lot of different ways to make small chicken pies, and each one has its own twist. Here are three tasty dishes to start with:
YOU’LL NEED THE FOLLOWING INGREDIENTS :
8 cookies
1 cup cooked chicken breast, diced (any good leftover chicken)
Low-fat chicken soup (10 1/2 ounces)
2/3 cup low-fat shredded cheddar cheese
1 1/2 tsp thawed frozen vegetables (I used 1 tsp corn, peas and carrots, and 1/2 cup broccoli)
1 teaspoon dried parsley flakes
1 tsp chopped onion
1/4 tsp black pepper
1/2 tsp salt
HOW TO MAKE MINI CHICKEN PIES :
Preheat oven to 400 degrees and cook chicken as desired, then cut it into small pieces
Separate the cookies and place each cookie in a lightly oiled 12-hole muffin tin, pressing the dough on the sides to the edge of the cup.
In a medium bowl, combine chicken, chicken, and vegetable soup, cheddar, parsley flakes, and black pepper. Mix well until combined.
Continue Reading in next page
