Ingredients:

  • 2 cups All-Purpose Flour
  • 1/2 tsp Fine Sea Salt
  • 8 Tbsp very cold Unsalted Butter, cubed (1 stick)
  • 4 Tbsp Vegetable Shortening or Lard (optional)
  • 5–8 Tbsp Ice Water
  • 3 cups Cooked Chicken, shredded or diced
  • 4 Tbsp Unsalted Butter (for filling)
  • 1/2 cup finely diced Yellow Onion
  • 1/2 cup peeled and finely diced Carrots
  • 1/2 cup finely diced Celery
  • 1/4 cup All-Purpose Flour (for roux)
  • 1 1/2 cups Good Quality Chicken Stock (low sodium)
  • 1/2 cup Whole Milk or Heavy Cream
  • 1/2 cup Frozen Peas
  • 1 Tbsp Fresh Thyme Leaves
  • 1 Bay Leaf
  • Salt and Freshly Ground Black Pepper, to taste
  • 1 Large Egg (for egg wash)
  • 1 tsp Water or Milk (for egg wash)

Instructions:

  1. Combine 2 cups flour and salt. Cut in the cold butter and shortening until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  2. Slowly add ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into two flat discs, wrap tightly, and refrigerate for at least 30 minutes.
  3. Melt the butter (4 Tbsp) in a large pan over medium heat. Add the diced onion, carrots, and celery. Cook gently for 5–7 minutes until softened.
  4. Sprinkle 1/4 cup flour over the softened vegetables and cook, stirring constantly, for 1 minute.
  5. Gradually whisk in the chicken stock until smooth, followed by the milk/cream. Add the bay leaf and thyme. Bring the sauce to a gentle simmer, stirring frequently, until it thickens sufficiently (about 5 minutes).
  6. Stir in the shredded chicken and frozen peas. Simmer for 1 minute. Remove from the heat, discard the bay leaf, and season to taste. Crucially, allow the filling to cool for at least 15 minutes.
  7. Preheat oven to 400°F (200°C). Lightly grease the muffin tin cups.
  8. Roll out one pastry disc. Use a 3.5-inch cutter to cut out 12 circles for the bases. Gently press the pastry into the muffin tin cups.
  9. Roll out the remaining pastry disc. Use a 2.5-inch cutter for the lids. Set aside.
  10. Spoon the cooled chicken filling into the pastry-lined cups, filling them nearly to the top.
  11. Whisk the egg with 1 tsp of water/milk for the egg wash. Brush the edges of the base pastry with egg wash. Place the smaller lids over the filling and crimp the edges firmly with a fork to seal.
  12. Brush the top of each pie generously with the remaining egg wash and cut a small vent hole in the centre of each lid.
  13. Bake for 25–30 minutes, or until the pastry is deep golden brown and the filling is bubbling hot.
  14. Let the pies cool in the tin for 5–10 minutes before carefully lifting them out.