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
Units
Scale
- 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