Mini Chicken Pies (Handheld Picnic Pies)

Perfect for picnics!

These mini chicken pies use leftover roast chicken from our farm – and they’re just the right size for little hands.

Ingredients:

• 200g cooked shredded chicken

• 1 pack ready-rolled shortcrust pastry

• 100ml chicken gravy

• 1 egg (for brushing)

Method:

1. Cut pastry into circles. Line muffin tins to form pie bases.

2. Fill with chicken and a spoonful of gravy.

3. Top with pastry lids. Press edges to seal.

4. Brush with beaten egg.

5. Bake at 190°C for 20–25 minutes until golden.

Tip:
Let kids help seal and crimp the pies!