Ingredients
1 puff pastry sheet
3 boneless skinless chicken thighs
60 ml milk
50 g frozen garden peas
150 g light cream cheese
2 tablespoons white wine
2 teaspoons parsley
Salt, to taste
Pepper, to taste
1 egg wash
Instructions
1-Chop the cooked chicken and add it to the creamy mixture, then season again with the remaining salt, pepper, and parsley.
2-Stir in the 50 g frozen garden peas to add a fresh pop of color and texture.
3-Roll out shortcrust pastry for the pie bottoms and puff pastry for the lids to fit your pie maker.
4-Place the shortcrust pastry in the pie maker, fill each cup with the chicken mixture up to three-quarters full to avoid spillover, then cover with the puff pastry lid.
5-Snip the top of the lid with scissors to let steam escape, brush with the egg wash for a golden finish, and cook in the pie maker for 12 minutes until the pies are nicely browned.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥧 Fill the pie maker cups only three-quarters full to prevent filling spillover during cooking.
✂️ Snip the tops of the pie lids with scissors to allow steam to escape evenly while baking.
🍄 Try experimenting with different vegetables like mushrooms, leeks (well-drained), or corn for varied flavors.
- Prep Time: 5 minutes
- Air fryer cooking time: 12 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking and Air Frying
- Cuisine: British
- Diet: High Protein
Nutrition
- Serving Size: 1 pie
- Calories: 405 kcal
- Sugar: 7 g
- Sodium: 513 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 203 mg