Description
Delicious mini chicken pies filled with shredded chicken, peas, capsicum, and cheese, perfect for a quick meal.
Ingredients
Scale
- 2 cups Shredded Chicken (Leftover roast chicken or rotisserie chicken works beautifully.)
- 1 cup Frozen Peas (Can be interchanged with frozen mixed vegetables.)
- 1 cup Char-grilled Red Capsicum (Fresh peppers make a great substitute.)
- 2 tablespoons Spring Onion (Regular onions can be used as a substitute.)
- ¼ cup Parmesan Cheese (Feel free to swap for any favorite melting cheese.)
- 1 package Puff Pastry (Use store-bought for convenience, or get creative with homemade.)
- ½ cup Additional Cheese (Reserve for sprinkling on top of the pies.)
Instructions
- Preheat the pie maker until the green READY light is illuminated.
- Combine the ingredients by reserving ¼ cup Parmesan and ½ cup cheese for topping. Mix shredded chicken, peas, capsicum, remaining cheese, and spring onion. Season with salt and pepper.
- Cut out pastry bases using a large base cutter; place in the pie holes of the maker.
- Fill each pastry case with half of the chicken mixture, pressing down gently to compact. Sprinkle half of the reserved cheeses on top.
- Close the pie maker lid and cook for 5-6 minutes until the pastry is golden and the filling is cooked through.
- Carefully remove the mini pies and repeat the process with the remaining pastry and filling.
- Serve the pies hot with sweet potato fries and a fresh salad.
Notes
- For best results, use leftovers for the chicken.
- Feel free to add more vegetables based on preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg