Mini Chicken Pie

Mini Chicken Pie

From   Mummy Ka Magic

Prep: 45 minutes

Cook: 55 minutes

Method: Moderate

Course: Snack

Type: Fusion

Chicken cooked with mushrooms, green peas and capsicum and stuffed into a fish shaped pie


  • Refined flour 1 cup
  • Butter 2 tbsps
  • Salt to taste
  • Filling
  • Boneless chicken, boiled and shredded 1 cup
  • Butter 1 tbsp
  • Medium onion, chopped 1
  • Celery, chopped 1 cup
  • Mushrooms, finely chopped 2 tbsps
  • Green peas, blanched ½ cup
  • Medium green capsicum, chopped 1
  • Chicken stock 2 cups
  • Salt to taste
  • Black pepepr powder ½ tsp
  • Fresh cream 2 tbsps


  • Take refined flour in a mixing bowl, add butter and salt and mix with your fingertips till the mixture resembles breadcrumbs. Add 5 tbsps cold water and lightly knead into a dough. Set aside to rest.
  • To make the filling, heat butter in a non-stick pan, add onion and saute till it turns translucent. Add celery and mushrooms and saute for 2 minutes.
  • Add chicken, green peas, capsicum, chicken stock, salt, black pepper powder and cream, mix well and cook for 10-15 minutes. Set aside to cool.
  • Preheat oven to 180º C.
  • To make the pie crust, divide the dough into 2 equal portions and then roll them into sheets big enough to fit a fish shaped pie mould.
  • Line the mould with one sheet, fill in the chicken mixture and cover it with the 2nd sheet. Trim the extra dough from the sides.
  • Place the mould in a baking tray, keep the tray in the preheated oven and bake for 30-35 minutes.
  • Take the mould out and let it cool for 10 minutes. Demould, keep it on a serving plate and serve.