📝 About This Recipe
These adorable, palm-sized wonders transform a rustic comfort classic into a fun, kid-friendly feast. Encased in a buttery, flaky crust, each 'Miniature Main' features tender chicken and vibrant garden vegetables bathed in a silky, homemade cream sauce. They are the perfect solution for little hands and picky eaters, offering a balanced meal that feels like a special treat.
🥗 Ingredients
The Filling
- 2 cups Cooked Chicken Breast (shredded or finely diced)
- 1 cup Frozen Peas and Carrots (thawed)
- 1/2 cup Sweet Corn (canned or frozen)
- 1/4 cup Yellow Onion (very finely minced)
- 1 stalk Celery (finely diced)
The Velvet Sauce
- 4 tablespoons Unsalted Butter
- 1/4 cup All-Purpose Flour
- 1.5 cups Chicken Broth (low sodium)
- 1/4 cup Heavy Cream (or whole milk)
- 1/2 teaspoon Dried Thyme
- 1/2 teaspoon Salt and Pepper (to taste)
Crust and Assembly
- 2 sheets Refrigerated Pie Crusts (brought to room temperature)
- 1 large Egg (beaten for egg wash)
- 1 tablespoon Water (for egg wash)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and lightly grease a standard 12-cup muffin tin with non-stick spray or butter.
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2
In a medium saucepan over medium heat, melt the 4 tablespoons of butter. Add the minced onion and celery, sautéing for 3-4 minutes until softened and translucent.
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3
Whisk in the flour to create a roux. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste without browning it too much.
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4
Slowly pour in the chicken broth while whisking vigorously to prevent lumps. Continue to cook until the sauce thickens to a gravy-like consistency, about 5 minutes.
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5
Stir in the heavy cream, dried thyme, salt, and pepper. Remove from heat.
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6
Fold in the shredded chicken, peas, carrots, and corn. Mix until everything is evenly coated in the sauce. Set aside to cool slightly.
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7
Unroll the pie crusts on a lightly floured surface. Using a 4-inch round cutter (or a large glass), cut out 12 circles for the bottom crusts.
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8
Gently press each 4-inch circle into the bottom and up the sides of the muffin tin cups.
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9
Using a 3-inch round cutter, cut out 12 smaller circles from the remaining dough for the top crusts.
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10
Spoon the chicken mixture into each dough-lined cup, filling them nearly to the top.
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11
Place the smaller dough circles on top of the filling. Pinch the edges of the bottom and top crusts together to seal.
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12
Cut a small 'X' or poke a few holes in the center of each top crust with a knife to allow steam to escape.
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13
Whisk the egg and water together, then lightly brush the tops of the pies with the egg wash for a golden, glossy finish.
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14
Bake for 20-25 minutes, or until the pastry is beautifully golden brown and the filling is bubbling.
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15
Allow the pies to cool in the tin for 5-10 minutes before gently lifting them out with a butter knife. Serve warm.
💡 Chef's Tips
Use a rotisserie chicken to save time and add extra flavor to the filling. If the dough gets too warm and sticky, pop it in the fridge for 10 minutes to firm up. Ensure your filling isn't boiling hot when you put it in the crust, or the bottom might get soggy. For a decorative touch, use a small star-shaped cookie cutter to vent the top crust instead of a knife. You can freeze these unbaked; just add 10-15 minutes to the baking time when cooking from frozen.
🍽️ Serving Suggestions
Serve with a side of crisp apple slices for a sweet and crunchy contrast. Pair with a small cup of warm tomato soup for the ultimate comfort meal. Offer a 'dipping station' with a little extra gravy or honey mustard. A simple side of steamed broccoli florets adds a nice pop of green to the plate. Serve with a glass of cold milk or sparkling apple cider.