Chicken and Sweet Corn Mini Pies Recipe

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

These Chicken and Sweet Corn Mini Pies are a delightful and convenient dish, perfect for a quick meal or snack. Made with tender chicken and sweet corn encased in a flaky pastry, they are a satisfying option for any occasion.

This recipe is straightforward and ideal for using leftover chicken. You can easily customize the filling with your favorite herbs and spices to enhance the flavor.

Easy Chicken and Sweet Corn Mini Pies

These mini pies feature a savory filling of chicken and sweet corn, wrapped in a buttery pastry. The recipe takes about 1 hour from start to finish and yields 12 mini pies, making it perfect for sharing or meal prep.

Ingredients

2 cups cooked chicken, shredded
1 cup sweet corn, canned or frozen
1/2 cup onion, finely chopped
1/2 cup cream cheese, softened
1 teaspoon garlic powder
1 teaspoon dried thyme
Salt and pepper to taste
1 package of puff pastry sheets, thawed
1 egg, beaten (for egg wash)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Filling: In a large bowl, combine the shredded chicken, sweet corn, onion, cream cheese, garlic powder, thyme, salt, and pepper. Mix until well combined.
Roll Out Pastry: On a lightly floured surface, roll out the puff pastry sheets to about 1/8 inch thick. Cut into circles using a cookie cutter or a glass.
Assemble the Mini Pies: Place a tablespoon of the chicken and corn filling in the center of each pastry circle. Fold the pastry over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
Brush with Egg Wash: Place the mini pies on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden finish.
Bake: Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
Serve: Allow to cool slightly before serving. Enjoy these mini pies warm as a snack or meal.