How To Make Chicken & Leek Mini Pies
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 2 chicken breasts, cooked and shredded
- 1 leek, finely sliced
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- Store-bought pie dough
Instructions
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Preheat the oven to 375°F (190°C).
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In a skillet, melt the butter over medium heat. Add the sliced leek and cook until softened.
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Sprinkle the flour over the leeks and stir to coat. Cook for 1 minute.
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Gradually add the chicken broth, stirring constantly until the mixture thickens.
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Stir in the heavy cream and cook for an additional 2 minutes. Season with salt and pepper.
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Remove from heat and stir in the shredded chicken.
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Roll out the pie dough and cut into small circles to fit your muffin tin.
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Press the dough into the muffin tin and fill each with the chicken and leek mixture.
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Cut smaller circles of dough for the pie crust tops and place them on top of each pie. Seal the edges.
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Bake in the preheated oven for 25-30 minutes, or until the pies are golden brown.
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Remove from the oven and let cool for a few minutes before serving.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 8g
- Cholesterol : 114mg
- Sodium : 625mg
- Total Carbohydrates : 44g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 28g
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