Ingredients:

  • 2 cups (240g) all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup (115g) unsalted butter, chilled and cubed
  • 6-8 tbsp (90-120ml) cold water
  • 2 cups (300g) cooked, shredded chicken
  • 1 cup (150g) frozen mixed vegetables (peas, carrots, corn)
  • 1/2 cup (120ml) chicken broth
  • 1/4 cup (60ml) heavy cream
  • 1 tbsp fresh thyme, chopped (or 1 tsp dried)
  • 1 tbsp fresh parsley, chopped
  • Salt and pepper to taste
  • 1 large egg, beaten (for egg wash)

Instructions:

  1. In a mixing bowl, whisk together flour and salt.
  2. Cut in chilled butter until the mixture resembles coarse crumbs.
  3. Gradually add cold water until the dough comes together. Form into a disk, wrap in plastic, and chill.
  4. In a large bowl, combine shredded chicken, frozen vegetables, chicken broth, heavy cream, thyme, parsley, salt, and pepper. Mix thoroughly until well combined.
  5. Preheat oven to 400°F (200°C). Roll out the chilled dough on a floured surface to about 1/8 inch thick.
  6. Cut out circles large enough to fit into muffin tin cups.
  7. Place dough circles into the muffin tin, pressing down gently. Fill each with the chicken mixture, being careful not to overfill.
  8. Top each pie with another dough circle, sealing edges with a fork or fingers.
  9. Brush tops with beaten egg for a golden finish and bake in preheated oven for 20-25 minutes or until golden brown.
  10. Let cool slightly before removing from muffin tin.