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Delicious Mini Chicken & Sweetcorn Pies with flaky pastry and creamy filling. Perfect for kids’ lunchboxes, quick dinners, or snacks.
These golden Mini Chicken & Sweetcorn Pies are creamy, comforting, and perfectly bite-sized. Easy to make with flaky pastry and a tasty filling, they’re ideal for lunchboxes, snacks, or family dinners.
Mini Chicken & Sweetcorn Pies
Mini Chicken & Sweetcorn Pies
Course: DinnerServings
4
servingsPrep time
15
minutesCooking time
25
minutesTotal time
40
minutesWe’ve reimagined the classic chicken pie into hand-sized, child-friendly portions — perfect for little hands and even fussier appetites. These Mini Chicken & Sweetcorn Pies are packed with tender chicken and naturally sweet corn, tucked inside a golden, flaky pastry. The filling can be made creamy for those who love a comforting centre, or left dry for crisp-food lovers. They’re perfect for dinner, packed lunches, or even reheated as a snack
Ingredients
1 sheet of ready-rolled shortcrust pastry
200g cooked chicken breast, finely chopped
100g sweetcorn (tinned or frozen, drained)
50ml crème fraîche or thick Greek yoghurt (optional, for creamy filling)
1 small carrot, grated (optional veg boost)
Salt and pepper, to taste (optional – keep mild for kids)
1 egg, beaten (for brushing)
A little oil or butter for greasing
Muffin tray
Directions
- Preheat the oven to 200°C (180°C fan) / Gas Mark 6. Lightly grease a muffin tray with oil or butter.
- Roll out the shortcrust pastry on a clean surface. Cut out 8 circles large enough to line the muffin tin holes, and 8 smaller circles for the lids.
- Gently press the larger circles into the muffin tray to form the pie bases.
- In a mixing bowl, combine the chopped chicken, sweetcorn, and grated carrot. Add crème fraîche if using, and mix until combined. Season lightly if desired.
- Spoon the filling into each pastry case — don’t overfill.
- Place a smaller pastry circle over each pie, pressing down the edges with your fingers or a fork to seal.
- Brush the tops with beaten egg for a golden finish.
- Bake for 20–25 minutes or until the pastry is puffed and golden brown.
- Allow to cool slightly before serving.
Key Notes
- Sauce-Free Option: Skip the crème fraîche and serve dry for crisp-loving kids.
- Texture Tip: You can blend the filling briefly if your child prefers smoother textures.
- Veggie Boost: Swap chicken for finely chopped mushrooms and peas for a veggie version.
- Freezer-Friendly: Bake, cool, then freeze individually. Reheat in the oven until hot through.
- Serving Suggestion: Pair with cucumber sticks or plain rice for a simple, balanced meal.
