Ingredients:

  • 4 Tbsp Unsalted Butter
  • 1/2 cup finely diced Yellow Onion (approx. 75g)
  • 1/2 cup small dice Carrots (approx. 75g)
  • 1/2 cup small dice Celery (approx. 75g)
  • 1/3 cup All-Purpose Flour
  • 1 1/2 cups Chicken Stock (low sodium, preferably warmed)
  • 1/2 cup Whole Milk
  • 3 cups Cooked Chicken (shredded or diced, approx. 450g)
  • 1/2 cup Frozen Peas
  • 1 tsp Fresh Thyme (chopped)
  • 3/4 tsp Kosher Salt
  • 1/4 tsp Black Pepper
  • 2 x 9-inch sheets Store-Bought Pie Crust or Puff Pastry
  • 1 Large Egg
  • 1 Tbsp Water

Instructions:

  1. Preheat the oven to 400°F (200°C). Grease the standard 12-cup muffin tin thoroughly. Roll out the pastry slightly if necessary. Use a 2.5-inch cutter to cut 12 circles for the bases. Press these firmly into the bottom and up the sides of the muffin cups.
  2. Use a 3-inch cutter to cut 12 circles for the lids. Set aside on a lightly floured surface and keep the pastry cool.
  3. Melt the butter in a saucepan over medium heat. Add the onion, carrots, and celery. Sauté gently until softened (about 5-7 minutes).
  4. Sprinkle the flour over the vegetables. Stir constantly for 1 minute to cook out the raw flour taste (creating the roux).
  5. Gradually whisk in the warm chicken stock, ensuring no lumps form. Once smooth, stir in the milk. Bring to a simmer, stirring until the sauce is thick enough to coat the back of a spoon (approximately 3 minutes).
  6. Remove the sauce from heat. Stir in the cooked chicken, frozen peas, thyme, salt, and pepper. Transfer the filling mixture to a shallow bowl and let it cool for at least 15 minutes. This cooling step is crucial to prevent a soggy bottom crust.
  7. Spoon the cooled filling mixture evenly into the 12 pastry-lined muffin cups, ensuring they are filled generously but not overflowing.
  8. Place the larger pastry circles (the lids) over the filling. Gently press the edges of the top and bottom pastry together to seal. Crimp with a fork if desired.
  9. Whisk the egg and water to create the egg wash. Brush the tops of the pies generously. Use a small knife to cut 2-3 small steam vents in the center of each lid.
  10. Bake for 25 to 30 minutes, or until the pastry is deep golden brown and the filling is bubbling hot.
  11. Allow the pies to cool in the tin for 5 minutes before gently lifting them out. Serve warm.