Perfect for make-ahead dinners, lunchboxes, or nights when everyone wants something handheld.

These mini pies are simple, flexible and a great way to stretch one pack of chicken into a filling family meal.

Easy Mini Chicken Pies.

Serves: 4–6

Prep time: 20 minutes

Cook time: 25–30 minutes

Ingredients:

1kg chicken drumsticks

Oil, for frying

1 packet of diced frozen vegetables

2-3 tbsp flour

1 cup stock

1 cup milk

Salt and pepper

Dried Italian herbs

Puff pastry

Method:

Cook the chicken in a pan or in the oven until cooked through. Shred the meat off the bone, dice and set aside.

In the same pan, heat a little oil. Add the frozen vegetables, salt, pepper and dried Italian herbs. Sauté until softened.

Sprinkle in the flour and stir well. Gradually add the stock and milk, stirring constantly until the sauce thickens.

Add the shredded chicken back into the pan and stir to combine. Remove from heat.

Preheat the oven to 190 degrees. Grease a muffin tray well.

Cut the puff pastry into squares and press into each muffin hole.

Spoon the chicken filling into the pastry cases.

Pinch the pastry edges together to seal the tops.

Bake for 20–25 minutes, or until the pastry is puffed and golden.

Feature image: Supplied.