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The food and drinks are just as important on game day as the game itself! Make game day extra scrumptious with these Mini Creamy and Cheesy Chicken Pies which are a breeze to make and taste even better with a glass of good Chardonnay!
Let’s be honest. I’m not a sports person. That’s not in my DNA. Never was. Game day is a concept that I’m still getting used to. And when they say opposites attract, they probably had Mr K and myself in mind, because he really is my polar opposite when it comes to sports. He puts the fanatic in fan. All that yelling and screaming at the TV during games must mean something to him, though for the life of me, I will not get it.
BUT, there’s one thing that I DO LOVE about game day! And this might come as a complete shocker – but I DO LOVE food, drinks and all the awesome entertainment that comes with it! 🙂
So this year, I am going all out with some quality game day snacks that’s more than just chips and dips.
First entry in my game day menu – these gorgeous Mini Creamy and Cheesy Chicken Pies! Creamy and cheesy chicken pie filling made with sour cream, cheese, leeks and herbs, all encased in a beautifully flaky puff pastry.
And put away that dipping sauce, because these bad boys are so flavourful, you don’t need anything else.
And with a snack this scrumptious, you need a good drink to go with it too. Which is why I paired these with this Woodbridge Chardonnay Wine!
I am and have always been a white wine girl. My choices usually go in this order – Chardonnay, Riesling, Sauvgninon Blanc, Pinot Gris. And in the complete absence of white, then I will take red. I am Kiwi after all, and we take our wines very seriously!
This Woodbridge Chardonnay is said to have notes of pear, green apple with vanilla and floral notes. I liked the sound of it so much that I bought two bottles of it.
And that’s why this wine when paired with these creamy and cheesy chicken pies, is a match made in heaven! The pies are easy to put together, you can make them ahead of time and freeze, and then bake them on the day of the game (or party) and serve while they’re still hot. No need to slave over the stove, you can take part in the cheering and all the festivities along with your friends and family! 🙂
I made these gorgeous mini pies with my homemade quick and easy Rough Puff Pastry recipe. But you’re more than welcome to use store-bought puff pastry too.
You get plenty of filling for these cheesy chicken pies from this recipe, and it can even be halved. You can also make larger pies or triangle pies (cut into squares, add the filling in the middle, then fold over to create a sealed triangle) as well.
I personally prefer round ones, because they just look pretty and dainty. I cut out about 40 circles to make 20 pies. Don’t over fill the bottom circle, as you have to stretch the top pastry circle on top as to stretch over the filling. Seal the edges with egg wash, and brush the top with some egg wash too, so that you get beautifully golden-brown shiny mini pies with an unbelievably satisfying, creamy and cheesy chicken filling.
- 3 tbsp butter
- ½ onion chopped
- 3 tbsp flour
- 1 lb chicken breast, cut into ½ inch pieces
- 1 leek, chopped and rinsed well
- 8 oz of Monterey Jack cheese, shredded
- 4 oz sour cream
- ¼ cup half and half
- Salt and pepper to taste
- ½ tsp paprika
- 3 tbsp chopped chives
- 3 lbs of puff pastry (you might end up with some leftover)
- 2 small eggs beaten lightly with 1 tbsp of water (egg wash)
- In a saucepan, melt the butter over medium heat. When it's hot, add the chopped onions and saute until they become translucent.
- Sprinkle in the flour and mix well till you have a smooth paste. Cook the flour for a couple of minutes.
- Add the Leeks, ½ tsp salt, chicken, sour cream and half n half. Mix well and cook until the chicken is cooked through (about 20 minutes on my stove).
- Taste and add salt and pepper to your taste, along with paprika, chives, and shredded cheese. Mix and simmer on low heat for a further 10-15 minutes. Turn off the heat and let it cool.
- Preheat oven to 375°F/200°C. Line baking sheets with parchment paper.
- Lightly dust your working surface with some flour. Roll out the puff pastry to about 2/8 of an inch thickness. If you are using puff pastry sheets, roll out the sheet as evenly as possible to about the same thickness.
- Using a 3 - 3.5 inch circle cutter, cut as many circles as you can (about 40-45).
- Brush the edge of one of the pastry circles with egg wash and place some cooled filling in the middle. Place the second pastry circle on top and press down along the edge with your fingers to seal. Next, crimp the edge using a fork.
- Optional - use the round cutter to cut cleanly and get neat edges.
- Place the pie on the baking sheet. Repeat with the rest of the pastry circles. Leave about 1 inch of space between the pies on the baking sheet.
- Brush the top liberally with egg wash, and make two slits on the top to allow air to escape.
- Bake in preheated oven for about 20 minutes, or till the top is golden brown and puffed up.
- Serve warm.
The creaminess of the chicken filling complements the sweetness of the wine perfectly. The wine and the pies definitely enhance the flavour profiles of each other. Seriously, the more we had them together, the better they tasted together. The fruity, floral notes of the Chardonnay came through even stronger.
I cannot say enough good things about these mini creamy and cheesy chicken pies. Buttery, flaky puff pastry with cheesy chicken filling, there’s simply nothing that can go wrong with that. They are so addictive, and they are almost like mini chicken pot pies with the added goodness of cheese of course.
And if you’re anything like me, forget the big game, you’ll end up with a cheesy chicken pie in one hand and a glass of Chardonnay in the other, and that’s all the fun and games that you’re ever going to need.
If you’re looking for a vegetarian option – check out these Eggplant and Cheese Hand pies!
Plus for more game day entertainment ideas you can visit Simple Entertaining here.
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I’ll be sharing my recipe over at –