Oh baby it’s cold outside! When winter weather is in full swing, there’s nothing better than a hot meal to fill up the tummy and warm the heart. Here is a recipe that is fun to make with the little ones. These delicious mini chicken heart pies can also be made in advance and thrown in the freezer. The small size makes it ideal for one to three hearts per child whether for a snack or for a full meal.
This recipe will make 10-12 mini chicken heart pies.
Ingredients for the crust:
– 250 grams or 2 cups flour
– 80 grams or 5 tablespoons butter
– 1 sprig of thyme and/or 2 tablespoons grilled sesame seeds
– salt and pepper to taste
– 50 ml or 1/4 cup of cold water
( Note: If you do not have a lot of time or energy you can also buy the pie crust ready made and add a bit of thyme or sesame seeds to make it have a homemade taste.)
Ingredients for the filling:
– 2 cooked chicken filets (approximately 300 – 400 grams)
– 2 diced carrots
– 1 diced celery stick
– 150g or 1 cup of frozen soybeans (or frozen green peas)
– 50 grams or 1/2 cup of flour
– 1 chopped onion
– 1 garlic clove finely chopped
– 1 cube de bouillon de poulet dissoudre dans 2 tasses (environs 500 mL) d’eau bouillante
You will also need:
– 1 scrambled egg
– a large bowl
– large spoon
– a small bowl
– a large skillet
– large glass or cup (approximately 4 inches or 10 cm in diameter)
– cookie cutter (in the shape of a heart or star)
– a muffin tin
– a rolling pin
– paper cupcake liners (optional, but practical)
In a large bowl, add the butter, flour, salt and pepper, and mix them up by cutting with a fork and knife until you have a rough, crumbly mixture. Add and mix in thyme and/or sesame seeds.
Add the cold water little by little to obtain a ball of dough. Place the ball of dough in the freezer for 10-15 minutes or in the refrigerator for 1 to 2 hours before using.
Preheat the oven to 180°C or 350°F. Line the muffin tin with paper liners.
In the skillet, over medium heat, melt a tablespoon of butter or oil and cook the onions and garlic for approximately 5-10 minutes until transparent. Add the 1/2 cup of flour to the onions and garlic and cook and stir for about 1 minute.
Add the carrots and celery and cook on medium heat for 10 minutes, then add the soybeans and the chicken, then the soup broth. Let cook under low heat for 10 minutes while stirring occasionally until the broth is slightly reduced.
Take out the dough. Roll it out on a floured surface with your rolling pin. Cut circles out with the dough using a large round glass to make circles. Press each cut out circle on to the bottom of each muffin liner then slowly press dough along the sides of the muffin liners up until the top edges.
Pour the chicken and vegetable mixture into each mini pie with a large spoon.
Roll out remaining dough on a floured surface with your rolling pin and cut out the heart shapes and gently place on top of each mini pie.
In a small bowl, beat the egg and gently brush a the liquid on top of each heart pot pie with a spoon or brush. You can optionally garnish the tops of each pie with fresh thyme and/or sesame seeds, if desired.
Cook in the oven for approximately 15 to 20 minutes until tops of your mini chicken heart pies are golden brown.
Take your mini chicken heart pies out of the oven and let slightly cool. Enjoy!
These little heart snacks can be prepared in advance and stored in the freezer to reheat at the last minute. Kids adore the fun heart or star shapes and the individual size is ideal for a snack or a meal when eating 2 or 3 heart pot pies.
This post is also available in: French