Last updated on April 15th, 2025
I ditched buying store bought pies a long time ago – they just taste ughhh. Once you’ve become accustomed to a good homemade pie (like these mini Chicken and Mushroom Pies), there is just no going back unfortunately. What do you say? Homemade food has a knack of setting that bar high! I often have to learn that lesson over and over again though. It’s easy to buy a meal from the shops when you’re in a rush but I always land up feeling disappointed and then frustrated with myself for not just taking a little extra time to make the meal myself. I’m a slow learner 🙂
So, if you have never made a homemade pie, then this is your BIG opportunity to get that pastry rolled out! I have made it SO easy for you though! It combines my Quick and Easy Mushroom sauce (with a few modifications) together with cooked, shredded chicken, added to ramekin dishes and topped with a slice of ready rolled puff pastry, brushed with egg. You then pop them in the oven for 30 minutes for the pastry to cook and puff and turn a rich golden colour. This recipe makes at least 6 mini pies with some filling left over so you could always buy another pack of pastry and make more pies to freeze or eat!
Just a little note! Don’t be scared off by the list of instructions. It really is easy – there are just a few parts to making up the pies and it makes it look more complicated than it really is. So trust me on this one okay!!
Mini Chicken and Mushroom Pies
Prep Time: 30 minutes- Cook Time: 30 minutes
- Total Time: 60 mins
Yield: 6-8 Servings 1x
Print Recipe
Pin RecipeDescription
A homemade and heartwarming family meal, these mini Chicken and Mushroom pies are quick and easy to prepare.
Ingredients
- 250g mushrooms (brown or white), sliced
- 250ml cream
- 2/3 cup milk
- 1 tablespoon cornflour
- 1 tablespoon butter
- salt and pepper to taste
- 4 chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon dried Thyme (or 1 teaspoon fresh)
- salt and pepper
- 400g ready rolled puffy pastry
- 1 egg, whisked
Instructions
- Chop the mushrooms and fry them in the butter until they are soft and beautifully browned.
- Stir in the cream. Add salt and pepper.
- To prevent lumps, add the cornflour to the milk and stir together until smooth.
- Now, add small amounts of the milk and cornflour mix to the sauce and stir gently with a wooden spoon. Allow the sauce to simmer and it will begin to thicken. Repeat this until the milk and cornflour mix has been used up.
- Slice the chicken breasts in half to create thinner pieces – this allows the meat to cook faster
- Heat the oil in a frying pan and add the chicken. Cook for 4 minutes a side or until cooked right through. Add salt, pepper and thyme.
- Allow to cool and then shred the chicken with a fork into strands.
- Add the chicken pieces to the mushroom sauce and stir through. YUMMMY!!
- Now, add the filling to some small ramekin dishes. Leave a little gap at the top of the dish – you don’t want to fill right to the brim of the dish otherwise the pastry might stick to the filling (and we don’t want that to happen).
- Roll out the puff pastry and slice square shapes big enough to cover the ramekin dishes and fold a little over the sides. You should be able to do 6 mini ramekins and still have filling left over.
- Brush the pastry with the whisked egg. I added little initials for each member of my family but you could also add hearts or leave this step out completely!! 🙂
- Cook at 180C for 30 minutes or until lovely and puffy and golden brown.
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