Mini chicken and squash pies

nut-free, freezes

  • Makes 8 mini pies
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  1. Preheat oven to 205°C (400 °F).
  2. Cut chicken breasts into cubes. Add salt and pepper.
  3. In a large pan, heat oil over medium heat. Cook chicken cubes for 8 to 10 minutes, until no longer pink.
  4. During this time, combine the mushroom cream with the chicken broth and white wine in a bowl.
  5. In a saucepan, melt the butter over medium heat. Cook the onion and garlic for 1 to 2 minutes.
  6. Add the flour and stir. Add the mixture to the mushroom cream. Bring to a boil while stirring.
  7. Add the chicken cubes and the remaining sauce ingredients in the saucepan. Stir. Simmer over low heat for 5 to 6 minutes, stirring occasionally. Add salt and pepper.
  8. Divide the chicken mixture in eight small cast iron skillets of 12.5 cm (5 in) diameter.
  9. On a lightly floured surface, roll out the dough in a large rectangle. Make eight circles of 15 cm (6 in) diameter. Brush the edges of the skillets with egg yolk and place a dough circle on the chicken mixture. Press the dough on the edges of the skillets to seal.
  10. Bake for 10 minutes in the oven, until the dough is golden.
You can also use

Chicken breast