I bought a delicious chicken flatty from our local butcher the other day. It was (as usual) our Thursday weekday meal. The easiest thing to prepare since sliced bread, the chicken flatty never fails as a quick dinner idea. Just pop it in the oven for an hour or so and have a lovely fragrant dinner in no time. This time I decided on a Portuguese peri-peri flavor chicken flatty for dinner. I chucked in some potato wedges with the raw chicken to soak up that spicy sauce while baking in the oven.
Oh boy – were we surprised. Shocked actually, because we couldn’t even chew one bite without consuming about half a liter of coke! It was so spicy and hot, that we just couldn’t finish it. Needless to say, I was totally disappointed and kind of peed off.
Nevertheless, I had to put the rest of the chicken in the fridge, as my unconscious mind just couldn’t throw that all out. And there it was left.
On Friday morning, I realized that I had to bring a picnic basket with drinks and eats to my little boys Carols by Candlelight at his school that afternoon. Normally I dread things like this, firstly because my adoring husband never eats anything close to “health bread” – you know (the fresh, healthy sandwich that resembles greens on a seeded bun that you normally have at a picnic) and secondly because I am going to have to end up with something unhealthy like a take away instead.
Duh – who brings take-aways to a picnic? Yeah – or at least that’s what I thought.
So I scurried around in the kitchen, thinking of something to bake or create, when my eye fell on our leftover- hot-as-hell chicken from our previous dinner. I came up with a delicious Mini Chicken Pie. You can use any leftover meat for this kind of thing, and if you have store bought pie dough – it can be done in literally no time at all.
I had some dough leftover from the previous week’s bakes, so I immediately started baking on these delicious Mini Chicken Pies. The great thing about this recipe is that it is so easy, absolutely adorable to serve for dinner with a side of roasted potato wedges or salad, and unquestionably delicious!
Preheat the oven to 180 degrees Celsius, and prepare a normal sized muffin pan by greasing or spraying with non-stick spray. You can make 12 of these pies with enough filling – these measures were just estimation, as you can add your own amounts of ingredients for your filling.
|Prep Time||30 min, incl refrigeration time for dough|
|Cook Time||20 min|
- 3 cups leftover roast chicken shredded
- 3 tablespoons mayonnaise
- 1 tablespoon tomato puree or sauce
- salt and black pepper
- 1 large egg whisked for egg wash
Chicken Pie Filling
- In a large mixing bowl, add the flour and salt.
- Add the butter in small pieces and rub the flour and butter with your fingertips until incorporated. It should resemble rough bread crumbs.
- Add the cream – which should also be chilled – and mix thoroughly with your hands. Roll the dough in a ball, cover with cling wrap and refrigerate for 30 minutes.
- Mix chicken with mayonnaise and tomato sauce until combined and you are left with a mushy chicken and mayo mix. The mixture should be wet.
- Season with salt and pepper or any other spice you would like to add and set aside.
- Roll your dough into a thin sheet and press desired circular shapes to fit over muffin pan bases with a cookie cutter. I just used a beer glass!
- Line each muffin base with a circular sheet of dough, add spoonsful of filling and top with another sheet of dough.
- Try pinching the edges of the dough together, make an x incision on top and brush with egg wash.
- Bake for 15 – 18 minutes or until dough is golden brown. Remove and leave to cool.