Mini chicken, celery and thyme pies

Charming little savoury pies filled with a delicious chicken, celery and thyme mix.

  • 1 hr 20 mins cooking
  • Makes 16 Item
  • Print


Mini chicken, celery and thyme pies
  • 1 cup (250ml) chicken stock
  • 1 chicken breast fillet (170g)
  • 1 tablespoon olive oil
  • 1 leek (200g), sliced thinly
  • 1/2 stalk celery (75g), trimmed, chopped finely
  • 2 teaspoon plain (all-purpose) flour
  • 2 teaspoon fresh thyme leaves
  • 1/4 cup (60ml) pouring cream
  • 1 teaspoon wholegrain mustard
  • 2 sheets shortcrust pastry
  • 1 sheet puff pastry
  • 1 egg yolk
  • 2 teaspoon sesame seeds


Mini chicken, celery and thyme pies
  • 1
    Bring stock to the boil in small saucepan. Add chicken; return to the boil. Reduce heat; simmer, covered, about 10 minutes or until chicken is just cooked. Cool chicken in poaching liquid 10 minutes. Remove chicken; reserve ¼ cup of the poaching liquid (keep remainder for another use, or discard). Chop chicken finely.
  • 2
    Heat oil in medium saucepan; cook leek and celery, stirring, until leek softens. Add flour and half the thyme; cook, stirring, 1 minute. Gradually stir in reserved poaching liquid and cream; cook, stirring, until mixture boils and thickens. Stir in chicken and mustard. Cool 10 minutes.
  • 3
    Preheat oven to 220°C/425°F. Oil eight holes in each of two 12-hole patty pans.
  • 4
    Using 7.5cm (3-inch) cutter, cut 16 rounds from shortcrust pastry; press one round into each pan hole. Spoon 1 tablespoon of the chicken mixture into each pastry case.
  • 5
    Using 6cm (2½-inch) cutter, cut 16 rounds from puff pastry; top with puff pastry rounds. Brush with yolk; sprinkle with sesame seeds and remaining thyme. Cut two small slits in top of each pie.
  • 6
    Bake pies 20 minutes or until browned lightly.

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