Mini chicken and veggies pies

Mini chicken and veggies pies

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  • 10 pies
  • 2 cups flour
  • 1/2 cup whole wheat flour
  • 2/3 water
  • 150 gr butter
  • 1 teaspoon sea salt
  • ½ teaspoon dried parsley
  • ¼ teaspoon paprika
  • 2 cups shredded chicken
  • ½ cup diced carrot
  • ¼ cup finely chopped onion
  • ¼ cup celery, finely chopped
  • ½ cup finely chopped broccoli
  • ¼ cup chopped green beans
  • ¼ cup leeks, chopped
  • ½ cup flour
  • 2 ½ cups organic chicken broth
  • 1 tablespoon chopped parsley
  • 1 tablespoon paprika
  • ¼ teaspoon garlic powder
  • Salt and pepper to taste
  • 2 tablespoons ghee
  • 1 egg to brush


    For the filling, heat a large skillet with a little oil
    Fry the onion and leeks until they begin to soften
    Add the carrot, celery, green beans and broccoli and cook until they begin to
    Season with salt, paprika, garlic powder, parsley and pepper to taste
    Add the ghee and melt
    Add the flour and mix well with all the vegetables
    Add the chicken broth and move until everything starts to boil
    Add the chicken and cook everything together until a dense, not too soft filling is left
    To make the dough, heat the water and butter
    Add the rest of the ingredients and mix until a homogeneous ball is made
    Turn off the fire and keep moving to integrate well
    Roll the hot dough and cut the base and top of the pie
    I made mini pays, so I cut 20 circles
    In cupcake pans, or a large springform cake pan add the base of the dough or in mini pies machine
    Fill with the chicken mixture
    Cover with the dough top. If the pies are going to be baked in a conventional oven, brush with an egg beaten with a tablespoon of water. If it is in machine do not brush
    Bake until the dough is cooked and golden
    Unmold and serve


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