Thursday, July 19, 2012

Chicken Pesto Mini Pies

Whether sweet or savory, pies are probably my favorite thing to make. I love how versatile, simple, and easy they are to make and how many different combinations and flavors of pie that can be made. 

One downfall of pie is the amount of time that it takes for pies to cook and cool, but with these mini pies, it doesn't take too long for the pies to be ready to eat. 

If you make the pesto, pie crust, and puff pastry ahead of time and already have cooked chicken, you will just have to cut out rounds of the pie crust and puff pastry, combine the filling ingredients, and assemble the pies. 

Dinner will be ready in no time!

I was going to make a kale pesto, but we had so much basil that I just made a basil and pine nut pesto. 

Make the filling by combining the chicken, corn, and pesto.

First, place the bottom pie crust in the pie molds and fill with 1/3 cup of the filling.

Bake for 10 minutes, and admire how golden they are.

I was so happy with how these turned out, and cannot wait to make more mini pies.

 I'm planning on making chocolate mini pies next!

Chicken Pesto Mini Pies
makes 4 mini pies

1 puff pastry sheet (recipe to come) 
1 cup cooked, shredded chicken
1/3 cup corn kernels
1/4 cup pesto
salt and pepper, to taste
1/3 cup shredded mozzarella cheese

Preheat an electric pie maker according to the manufacturer's instructions until the pie maker is ready to use.
Then, with the accompanying pastry cutter, cut 4 large circles out of the rolled out pie dough. Then, cut 4 small circles out of the rolled out puff pastry dough. Set these circles aside.
To make the filling, combine the chicken, corn, and pesto in a small bowl and stir until combined. Add salt and pepper to taste.
Working quickly, place the large pie dough circles in the pie maker. Conform the pie dough to the shape of the pie maker with the accompanying pastry press to form the bottom crust of the pies. Divide the filling among the pie crusts by placing about 1/3 cup of the filling into each crust. Evenly sprinkle the mozzarella among the pies and top each with a small puff pastry circle.
Bake the pies according to the manufacturer's instructions until the crusts are well browned, about 10 minutes. Carefully lift each pie from the pie maker with 2 forks and serve warm. 


  1. Jessica_AKitchenAddictionJuly 20, 2012 at 10:35 AM

    This sounds wonderful! love how you use pesto in it!

  2. this looks great! such a fun combination - pesto and corn. Love your blog, want to follow each other?

  3. I haven't made puff pastry in ages. My hands are missing the butter.

  4. I feel you! I love working butter into flour.

  5. your pies are so beautiful. is your tart pan from crate & barrel? i saw one just like it there and i want it!

  6. My aunt, my cousin, and his wife recently sent me this pie maker from Williams-Sonoma. It's by Breville and it works really well!



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