These Mini Chicken and Vegetable Pies with Hot Water Crust are rustic, hearty, and incredibly satisfying. Each golden pie is made with a traditional hot water crust pastry, generously filled with tender chicken thighs, root vegetables, and fragrant herbs in a savory, thickened broth. Perfect for cozy dinners, hearty lunches, or even portable meals, these hand-sized pies offer comfort and craftsmanship in every bite.
Why You’ll Love This Recipe
This recipe is a celebration of traditional pie-making with a modern, flavorful twist. The hot water crust pastry is sturdy yet tender, ideal for encasing a warm, filling stew of chicken, pumpkin, potato, and carrot. The fresh sage or thyme and a touch of nutmeg add depth and warmth, while the cornmeal-dusted tins ensure a beautifully crisp bottom crust. Whether enjoyed fresh out of the oven or saved for later, these pies are a rewarding bake for any occasion.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Hot Water Crust
- unsalted butter
- hot water
- all-purpose flour (plus extra for rolling)
- salt
- large egg (for sealing and brushing)
- cornmeal or polenta (for dusting tins)
For the Filling
- red onion, finely chopped
- olive oil
- boneless, skinless chicken thighs, chopped
- pumpkin or butternut squash, diced
- carrot, diced
- medium potato, diced
- fresh sage or thyme, chopped
- freshly grated nutmeg
- sea salt
- freshly ground black pepper
- chicken broth
- Worcestershire sauce
- all-purpose flour
directions
- Make the crust: In a saucepan, heat the butter and water until melted and just beginning to boil. Remove from heat and stir the mixture into the flour and salt in a large bowl. Mix until a smooth dough forms. Let it cool slightly until workable.
- Lightly grease your mini pie tins and dust with cornmeal or polenta.
- Roll out half the dough and use it to line the tins, pressing it gently into the corners. Reserve the remaining dough for the tops.
- Prepare the filling: In a skillet, heat a drizzle of olive oil over medium heat. Sauté the red onion until softened. Add the chicken, diced vegetables, and herbs. Season with nutmeg, salt, and pepper.
- Sprinkle the flour into the pan and stir well to coat the mixture. Pour in the chicken broth and Worcestershire sauce, simmering until the sauce thickens slightly. Remove from heat and let the filling cool.
- Spoon the cooled filling into the prepared pastry cases. Roll out the remaining dough and place over each pie, sealing the edges well. Cut a small hole in the center of each to allow steam to escape.
- Brush the tops with the beaten egg.
- Bake in a preheated oven at 375°F (190°C) for 35–40 minutes, or until golden brown and crisp.
- Allow to cool slightly before removing from tins and serving.
Servings and timing
Servings: 6 mini pies
Prep Time: 30 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 10 minutes
Calories: Approximately 420 kcal per pie
Variations
- Meat Substitutes: Use turkey, ground chicken, or even lentils and mushrooms for a vegetarian version.
- Cheese Addition: Stir in grated cheddar or Gruyère to the filling for extra richness.
- Spice Adjustments: Add smoked paprika or a pinch of chili flakes for a subtle kick.
- Seasonal Vegetables: Swap in parsnips, swede, or leeks depending on the season.
- Mini Muffin Pies: Use a mini muffin tray for bite-sized versions suitable for parties.
storage/reheating
Storage:
Store cooled pies in an airtight container in the refrigerator for up to 3 days.
Reheating:
Reheat in a preheated oven at 350°F (175°C) for 10–15 minutes or until heated through and the crust is crisp. Avoid microwaving to preserve texture.
FAQs
What is hot water crust and why use it?
Hot water crust is a traditional pastry made with melted fat and hot water. It’s easy to shape, holds fillings well, and bakes to a sturdy, crisp finish—ideal for savory pies.
Can I freeze these pies?
Yes, freeze baked and cooled pies in airtight containers. Reheat from frozen in a 350°F (175°C) oven for 20–25 minutes.
Do I have to use pie tins?
While tins help shape the pies neatly, you can form freehand pies or use a muffin tray as an alternative.
Can I make the dough ahead of time?
Yes, the dough can be prepared a day in advance and stored wrapped in the fridge. Let it come to room temperature before rolling.
Is it necessary to let the filling cool before assembling?
Yes, cooling prevents the dough from softening or tearing during assembly.
What kind of chicken works best?
Boneless, skinless chicken thighs offer tenderness and rich flavor, but breast can be used for a leaner option.
Can I make one large pie instead of minis?
Certainly. Adjust baking time to 50–60 minutes and ensure the crust is evenly golden.
Can I use store-bought pastry?
Yes, but hot water crust offers a unique texture and is worth making from scratch for this recipe.
What should I serve with these pies?
A fresh green salad, pickles, or steamed greens complement the richness of the pies beautifully.
How do I prevent the crust from becoming soggy?
Ensure the filling is thickened and cooled before assembly, and bake until deeply golden for a crisp finish.
Conclusion
Mini Chicken and Vegetable Pies with Hot Water Crust are a warm, satisfying meal wrapped in traditional pastry. With their flavorful filling and rich, flaky crust, these hand pies bring the charm of rustic baking to your kitchen. Whether served as a cozy dinner, lunchbox favorite, or hearty snack, they promise comfort and satisfaction in every bite.
Mini Chicken and Vegetable Pies with Hot Water Crust
- Total Time: 1 hour 10 minutes
- Yield: 6 mini pies 1x
- Diet: Halal
Description
Golden, flaky mini pies with a rich hot water crust, filled with tender chicken, root vegetables, herbs, and a savory broth—ideal for cozy dinners or hearty lunches.
Ingredients
- 250g unsalted butter
- 300ml hot water
- 500g all-purpose flour, plus extra for rolling
- 1 tbsp salt
- 1 large egg (for sealing and brushing)
- 1 handful cornmeal or polenta (for dusting tins)
- 1 red onion, finely chopped
- Olive oil
- 4 boneless, skinless chicken thighs, chopped
- 250g pumpkin or butternut squash, diced
- 1 carrot, diced
- 1 medium potato, diced
- 6 sprigs fresh sage or thyme, chopped
- Freshly grated nutmeg
- Sea salt and freshly ground black pepper
- 300ml chicken broth
- 2 tbsp Worcestershire sauce
- 1 tbsp all-purpose flour
Instructions
- Combine butter and hot water in a saucepan. Heat until melted and just beginning to boil, then stir into flour and salt in a bowl. Mix until smooth. Let cool slightly.
- Grease pie tins and dust with cornmeal or polenta. Roll out half the dough and line tins, reserving remaining dough for tops.
- In a skillet, heat olive oil and sauté red onion until soft.
- Add chicken, diced vegetables, and herbs. Season with nutmeg, salt, and pepper.
- Sprinkle flour into the pan and stir for 1 minute.
- Pour in chicken broth and Worcestershire sauce. Simmer until the mixture thickens slightly. Let cool.
- Fill the pastry cases with the cooled filling.
- Roll out remaining dough, cover pies, and seal edges. Cut a small steam hole in the top.
- Brush tops with beaten egg.
- Bake at 375°F (190°C) for 35–40 minutes until golden and crisp.
- Cool slightly before serving.
Notes
- Let the hot water crust dough cool slightly before handling to avoid burning and for easier shaping.
- Use a combination of sage and thyme for deeper flavor.
- The filling can be made ahead and refrigerated until needed.
- Great for meal prep or lunchboxes—pies store well refrigerated or frozen.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 mini pie
- Calories: 420 kcal
- Sugar: 4g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 95mg