EASY MINI CHICKEN POT PIES

Ingredients

The Pastry:

• 12 oz / 340 g Shortcrust pastry
• See here if you would like a recipe to make your own. You will need to DOUBLE the ingredients for the pastry recipe to get 12 mini pies.

The Filling:

• 1 1/2 cups chopped cooked chicken or turkey meat
• 1/2 can condense cream of chicken soup
• 1 cup mixed vegetables ( I used carrots corn kernels and peas)
• 1 beaten egg for the egg wash at the end

Instructions

1. First make the pastry if making your own, divide into 2 balls and wrap with plastic wrap and leave to rest in the fridge whilst you prepare the filling.

Then prepare the filling as follows:

1. Put chopped chicken or turkey, mixed veg and cream of chicken soup in a bowl and mix well. Add a pinch of pepper. No salt needed as I find the soup is already salty enough. Set aside.
2. Preheat oven to 350 F or 180 C and grease a 12 hole muffin tray.
3. Roll out one ball of pastry and cut rounds to fit the muffin tray.
4. Fill the pastry cases with the chicken mixture.
5. Using the remaining pastry, roll out and use a flower shape cookie cutter and cut out as many flowers as you can. You can of course use any shape cookie cutter, such as stars etc.
6. Slightly overlap the flowers to cover the top of the filling and top with a flower.
7. Brush the top with the beaten egg and bake till bubbling or golden brown about 35-45 mins.
8. Cool completely before removing the pies from the tin.

source:https://lovefoodies.com/easy-mini-chicken-pot-pies/

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