Mini Chicken Pies
Tasty, fragrant, nourishing, for the whole family! Mini chicken pies are very convenient in size, so they can be served at the table or taken along to work, school, or a picnic. The aroma of freshly baked pastries adds coziness and brings adults and children together.
Updated : 21 April, 2026
Easy
About 1 hour.
Ingredients
Dough
100 grams
Butter
0.5 teaspoon
Salt
0.3 teaspoon
Sugar
3 tablespoon
Sour cream
1
Chicken eggs
1 cup
Kefir
4 cup
Wheat flour
Filling
550 grams
Chicken fillet
4
Potato
2
Onions
0.5 teaspoon
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you bake mini chicken pies? Prepare all the necessary ingredients. Use all-purpose flour, a large egg, kefir with at least 2% fat, and sour cream with at least 15% fat. Take the butter out of the refrigerator 1-1 1/2 hours in advance so it becomes soft.
Step 2
Take a deep bowl, put the soft butter, salt, sugar, and egg into it. Add the sour cream to the bowl.
Step 3
Mix everything thoroughly until you get a smooth mass. You can do this with a spoon or a silicone spatula.
Step 4
Pour the kefir into the mixture and mix everything well.
Step 5
Use a larger bowl for kneading the dough than the one you used for mixing the liquid ingredients. Sift the flour to remove any small impurities and to aerate it. Put half of the flour into the bowl. Pour the liquid mixture into the flour. Be sure to add the liquid part to the dry ingredients, not the other way around. This way the dough will turn out best.
Step 6
Since flour of the same type can vary between manufacturers, add the remaining flour in small portions to get the right dough consistency. You may need a little less or a little more. The dough should be soft and tender, but not stick to your hands. Knead it and let it rest for 20-30 minutes, covered with plastic wrap, so the gluten develops well.
Step 7
Meanwhile, prepare the filling for the mini chicken pies. Choose the chicken meat according to your taste: if you like a very juicy filling, use meat cut from the bone, such as thigh or drumstick; if you want it a bit drier, use breast. I used chicken fillet. Rinse the chicken fillet, dry it, and chop it finely with a knife or grind it through a meat grinder with a coarse plate.
Step 8
Take the potatoes, wash them with a brush, peel them, and cut them into small cubes about 5 x 5 mm, about 1/4 inch. This kind of cutting makes the filling more even.
Step 9
Peel the onion, rinse it, and dry it. Grind 1 onion in a meat grinder or grate it on a coarse grater so it releases more juice. Chop the second onion with a knife.
Step 10
Place the ground chicken, potatoes, and onion into a deep bowl. Add salt and season with spices. If you use a ready-made spice blend, keep in mind that it may already contain salt. Oversalting the filling can spoil the flavor of the finished pies. Choose the spices to your taste.
Step 11
Mix everything thoroughly so that all the ingredients are evenly distributed in the filling. Divide the filling into 8 equal portions. Turn the oven on to preheat to 185°C (365°F).
Step 12
Place the dough on a floured surface and divide it into 8 equal parts.
Step 13
You will need a rolling pin to roll out the dough. To make the dough easier to work with, dust the rolling pin and your hands with flour. Shape 1 piece of dough into a ball and roll it into a round sheet about 5 mm thick, about 1/4 inch. Put 1 portion of the filling in the middle and spread it evenly, leaving a little dough free around the edge so it is convenient to shape the pie.
Step 14
Visually divide the dough into 3 sectors. Lift 2 sectors first, pinch the dough at the edge, and continue carefully pinching it together. Do not pinch it closed in the very center on top. Leave an opening for steam to escape.
Step 15
Lift the third edge of the dough and pinch it closed, again leaving an opening in the middle. The steam needs to escape so the dough does not crack. If it cracks, the filling may leak out, the pie may burn, and the taste will be spoiled.
Step 16
Shape all the mini chicken pies this way. Dust the baking tray with flour and place the pies on it, or line the tray with parchment paper. Bake on the middle rack of the preheated oven at 185°C (365°F) for about 35-40 minutes. The baking time may vary because it depends on the specific features of your oven. The finished mini chicken pies should be lightly golden on top. When you press the dough gently with your hand, it should not feel loose or shaky.
Author note
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