1- Creating cheesy chicken pie maker pies is a fun and rewarding process that starts with prepping your ingredients. Begin by cutting the chicken into small cubes, which helps it cook evenly and absorb flavors don’t forget to sear it briefly for a nice caramelization without fully cooking it through. This step adds depth to the dish, making it a hit for home cooks looking for that extra twist in their chicken hand pies with creamy cheesy filling recipe.

2- Next, melt the 3 tablespoons of butter in a saucepan over medium heat and add the diced onion and chopped leek until they turn translucent and slightly colored. This builds a flavorful base that ties the whole recipe together. Once that’s done, stir in the 2.5 tablespoons of flour, half a teaspoon of paprika, and a generous pinch of sea salt, cooking for 2-4 minutes to form a roux that thickens the filling nicely.

3- Now, add the cubed chicken, half a cup of sour cream, and a quarter cup of milk or chicken stock to the pan. Let this simmer for 15-20 minutes until the chicken is fully cooked and tender. Stir in the 226 grams of shredded cheese and 3 tablespoons of chopped chives, then simmer for another 5 minutes to melt everything together. Season with salt and pepper to taste, and allow the filling to cool completely before assembly a key step to prevent soggy pastry.

4- Preheat your oven to 375°F (200°C) to get ready for baking. Roll out the 1.4 kilograms of puff pastry to about 3-5 millimeters thick, and if it shrinks, chill it briefly to make it easier to work with. Cut the pastry into circles about 3-3.5 inches in diameter using a round cutter or a glass for precision.

5- Place a spoonful of the cooled filling onto one pastry circle, being careful not to overfill. Moisten the edges with a bit of water, then top with another circle and seal by pressing and crimping with a fork. For more tips on baking, visit our baking essentials page. Arrange the pies on parchment-lined baking trays to avoid sticking and ensure even cooking.

6- Brush the tops with the egg wash made from 2 small eggs beaten with 1 tablespoon water, and make two slits on each pie for venting to let steam escape. This prevents the pies from bursting and keeps them flaky. Pop them in the oven and bake for 20-25 minutes until they’re golden and puffed up perfectly. Once done, cool the pies on a wire rack and serve them warm for the best experience.