These Air Fryer Mini Chicken and Leek Pies are the ultimate way to transform leftover chicken into a delicious dinner. Creamy and comforting, topped with golden and flakey puff pastry, these mini pies deliver everything you love about a classic British pie, but way quicker.
January isn't only about super healthy food, but also about comfort food that gives you a tight hug on a cold Winter's day. And I can't think of anything more comforting than a good pie with creamy filling and flakey topping.
Chicken and leek pie is a classic, and while I have it as a regular-sized pie on my blog too - Chicken and Leek Pie with Puff Pastry - these individual pies are perfectly portioned, which makes serving easier and avoids messy slicing.
The individual pies also freeze and reheat a lot easier than one big pie. You can cook and reheat just what you need, reducing waste and helping with meal prep. They are also easier to add to a lunch box or picnic basket in the warmer months.
My mini pies have puff pastry only as a lid, rather than all around. The lid puff up nicely in the air fryer, if the pies had pastry all around, the pastry might not cook well at the bottom and get soggy.
It's also a much quicker and simpler way of making pies, but failproof and wonderfully delicious. You simply spoon in the filling, top with the pastry lid, and air fry for 12-13 minutes.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- leftover chicken - it can be leftovers from a whole roast chicken, roast spatchcock chicken or air fryer whole chicken . You can also use rotisserie chicken
- leeks - make sure you wash them really well if they are bought from a farmers' market, as sometimes soil can be trapped between the layers
- carrots and peppers - adds extra goodness and a touch of colour, you can add any peppers you have
- chicken stock/broth - it adds lots of flavour to the filling. I usually use a Knorr chicken stock pot and dissolve it in hot water
- milk - I highly recommend full-fat milk, so it's rich and helps achieve a creamy filling
- butter - as with the milk, the butter adds richness and creaminess to the filling
- garlic - I used quite a bit, but you can use less if you wish, I just love garlic
- salt, pepper and dried herbs - adjust to taste
- cornflour - or corn starch (or US audience) to thicken the filling
Step-by-step photos and instructions
- in a pan set over a medium heat, add the butter and allow it to melt
- chop the leeks and add them to the pan, sautee for 2-3 minutes, then add the chopped carrots and red peppers and give it a good stir
- add the shredded chicken, pour in the stock and stir
- place a lid on the pot and leave it to simmer for 10-15 minutes or until the veggies are tender
- add the milk and cornflour slurry, season with salt, pepper and herbs, and stir it until it thickens
- remove the pan from the heat and leave it to cool down completely
- once the filling has cooled down, divide it between 6 aluminum muffin/mini pie cases
- use a large round cookie cutter to cut out puff pastry rounds, then top each pie with a pastry lid
- use a sharp knife to make a cut in the middle of the pastry lid, then place the pies in the air fryer - I have a dual air fryer, I had 4 pies in the main drawer, and 2 in the smaller drawer
- air fry for 12-13 minutes until the pastry is golden
Expert tips
Use cold filling for the best pastry. If the filling is hot, the puff pastry will start to melt before it gets into the air fryer, and it will lose its flakiness and crispiness.
Don't overcrowd the air fryer, as we need the air to circulate well, good air circulation makes the best, crispiest pastry. If you only have an air fryer drawer, air fry the pies in batches.
You can refrigerate the mini pies while the first batch is in, so the puff pastry don't warm up too much at room temperature. Seal the edges well to keep the pies neatly shaped.
Can I bake the mini pies in the oven?
Absolutely, although the cooking time will be slightly longer. It might take 18-20 minutes for the puff pastry to be golden. If the pies are frozen, the cooking time will be even longer, we are looking at 25 minutes at least.
Other pies you might like
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Air Fryer Mini Chicken and Leek Pies
Ingredients
- 225 g leftover chicken, shredded ( 1 ½ cups)
- 375 ml chicken stock (broth, 1 ½ cup)
- 65 ml full-fat milk (¼ cup)
- 1 medium leek
- 1 carrot
- 1 red pepper
- 30 g butter (2 tbsp)
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon dried mixed herbs
- 3 cloves of garlic
- 1 tablespoon cornflour
- 1 ready-rolled puff pastry
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Instructions
- Chop the leeks and pepper, peel and chop the carrot.
- In a large pan set over a medium heat, add the butter and allow it to melt.
- Add the chopped leeks and sautee for 2-3 minutes.
- Add the carrot, pepper and garlic, give it a good stir, and sautee for a further 2-3 minutes.
- Add the shredded chicken, pour in the chicken stock, place a lid on pan, and leave it to simmer to 10-15 minutes or until the veggies are tender.
- If you think the filling hasn't got enough liquid left, you can add a bit more stock.
- Add the milk and cornflour slurry (cornflour mixed with 2 tablespoons of water).
- Stir well until the mixture thickens into a sauce.
- Season with salt, pepper and herbs, and remove the pan from the heat.
- Leave the chicken filling to cool down completely.
- Use a large cookie cutter to cut out puff pastry rounds that would fit around a foil / aluminum muffin or mini pie case.
- Divide the cold filling between 6 foil cases ( or ramekins if you don't have disposable pie cases), and top with the pastry lid.
- Seal the lids well by pinching firmly around the edges, and use a sharp knife to make a cut in the middle of the lid, that will allow the steam to escape.
- Place the mini pies in the air fryer drawers - I have a Tefal air fryer with 2 drawers, a large one which can fit in 4 mini pies, and a small one which can fit in 2 pies.
- Air fry for 12-13 minutes at 180 degrees Celsius (350 Fahrenheit) or until the pastry lids are golden.
Video
Notes
- you can make the mini pies in the oven too, although baking time will be longer, it could take 18-20 minutes for the puff pastry to be golden. If the pies are frozen, the cooking time will be even longer, we are looking at 25 minutes at least.
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