A mini pie with timeless charm
Few combinations feel as classic as chicken, leek, and tarragon. Wrap them up in buttery puff pastry and you’ve got little golden pies that smell irresistible and taste even better. These mini pies manage to be hearty and comforting without ever tipping into heaviness.
Why chicken, leek and tarragon belong together
Leeks bring gentle sweetness, chicken adds substance, and tarragon introduces that delicate aniseed note which lifts the whole filling. It’s a flavour combination rooted in French cooking, but here it’s translated into handheld pastries that are every bit as good cold as they are warm. I often think of these as the grown-up cousins of my mini spinach and cheddar quiches.
Where they fit into my routine
I’ve baked these for casual dinners with a side salad, but I’ve also served them at picnics where they vanished as quickly as my chorizo and manchego rolls and tapenade parmesan palmiers. They’re versatile, portable, and universally crowd-pleasing.
More puff pastry favourites
If you’re hungry for more flaky inspiration, take a look at 20 crispy puff pastry appetisers that are incredibly easy. You may also enjoy my ham, mustard and cheddar pockets or my lentil, carrot and cumin rolls if you’re after different hearty fillings.
Ingredients (makes 12 mini pies)
- 1 sheet ready-rolled puff pastry (320g)
- 200g cooked chicken breast, shredded
- 1 large leek, cleaned and finely sliced
- 1 tbsp butter
- 100ml double cream
- 1 tsp fresh tarragon leaves, chopped
- 1 tsp Dijon mustard
- 1 egg, beaten (for glazing)
- Salt and black pepper
Ingredient notes
Cooked chicken works best here — leftover roast is ideal, but poached or rotisserie chicken does just as well. Shredding it finely helps it nestle into pastry cases without bulking out awkwardly. Leeks must be washed thoroughly; dirt hides between the layers. Slice them finely so they cook evenly and melt into the filling.
Equipment needed
A muffin tin or mini pie tin is perfect for shaping these pies. The high sides encourage neat pastry cups that can hold generous filling. A wide frying pan is best for softening leeks. Their sweetness develops when cooked gently in butter, forming the base of the filling.
Instructions
Preheat the oven to 200°C (fan 180°C). Lightly grease a muffin tin.
Unroll puff pastry and cut into 12 squares. Press into the muffin holes to form cases.
Melt butter in a pan over medium heat. Add leeks and cook gently until soft. Stir in cream, mustard, tarragon, chicken, salt, and pepper. Simmer for 3–4 minutes until slightly thickened.
Spoon filling into pastry cases. Cut small circles of pastry for lids and place on top, sealing edges with a fork. Brush with egg wash.
Bake for 20 minutes until golden brown. Leave to cool slightly before removing from tin.
Cooking techniques explained
Cooking leeks slowly in butter brings out their natural sweetness — rushing this step leaves them harsh. Patience here pays off in the final flavour. Sealing lids with a fork helps keep filling contained. Egg wash gives not just colour but also reinforcement at the seams.
What to serve with chicken, leek and tarragon pies
They’re wonderful with a crisp green salad and a mustardy vinaigrette, which cuts through the richness of the filling. For heartier fare, serve them warm with roasted root vegetables. The buttery pastry and creamy filling contrast beautifully with earthy, caramelised veg.
Wine and beer pairings
A lightly oaked Chardonnay pairs beautifully with the creamy filling, while Sauvignon Blanc balances the richness with sharp acidity. For beer, a golden ale echoes the savouriness of the filling, while a wheat beer adds brightness that keeps each bite light.
Frequently asked questions
Can I make mini pies in advance?
Yes, bake and store in the fridge, then reheat in the oven.
Can I freeze them?
Yes, freeze after baking. Reheat straight from frozen in a hot oven.
Can I swap tarragon?
Yes, thyme or parsley make gentler alternatives if you’re not a fan of aniseed notes.
Why did my filling leak out?
The lids may not have been sealed firmly enough, crimp edges well with a fork.
Can I use shortcrust pastry instead?
Yes, though you’ll lose the flakiness that puff pastry provides.
Tips for success with chicken puff pastry mini pies
Cool the filling before spooning into the pastry. Hot filling softens the pastry and prevents crisping. Don’t overfill the cases, a generous spoonful is enough. Too much filling causes lids to lift and spill. Add chopped mushrooms to the leek base for more depth. Swap chicken for turkey and add a spoonful of cranberry sauce for a festive version.
Storage and reheating for chicken puff pastry mini pies
Store in the fridge in an airtight container for up to three days. Reheat in a hot oven for 7–8 minutes until crisp and piping hot.
Puff Pastry Mini Pies with Chicken, Leek and Tarragon
Ingredients
- 1 sheet ready-rolled puff pastry 320g
- 200 g Chicken Breasts cooked, shredded
- 1 Leek large, cleaned and finely sliced
- 1 tbsp butter
- 100 ml double cream
- 1 tsp fresh tarragon leaves, chopped
- 1 tsp Dijon mustard
- 1 Egg beaten (for glazing)
- Sea Salt to taste
- black pepper freshly ground
Instructions
- Preheat the oven to 200°C (fan 180°C). Lightly grease a muffin tin.
- Unroll puff pastry and cut into 12 squares. Press into the muffin holes to form cases.
- Melt butter in a pan over medium heat. Add leeks and cook gently until soft. Stir in cream, mustard, tarragon, chicken, salt, and pepper. Simmer for 3–4 minutes until slightly thickened.
- Spoon filling into pastry cases. Cut small circles of pastry for lids and place on top, sealing edges with a fork. Brush with egg wash.
- Bake for 20 minutes until golden brown. Leave to cool slightly before removing from tin.