Ingredients Jump to Instructions ↓

  1. 3 cups cooked chicken, shredded (from your favorite roast, or simply some chicken you've boiled up)

  2. 6 thick slices of bacon, chopped

  3. 1 1/2 cups white onion, chopped

  4. 2 cups carrots, chopped

  5. 1 cup green beans, chopped

  6. 4 teaspoons fresh marjoram, chopped (* sage works particularly well in this too!)

  7. 1 3/4 cups chicken broth

  8. 2/3 cups creme fraiche (or good thick sour cream )

  9. Preheat your oven to 450F (yep, you want it preheated HOT so you don't get soggy crusts). Prepare your crusts by rolling it out and cutting in circles. Line the holes of a muffin pan with these mini crusts. Set aside.

  10. In a large pan, fry chopped bacon until crispy. Remove bacon from pan- and add your chopped onions into the pan. Saute this until soft and lightly browned, around six to eight minutes. Add carrots, green beans, and marjoram, and cook while stirring for about a minute. Add chicken broth, and bring to a boil. Lower heat, and simmer until liquid is reduced, but not dry. Stir in your chicken, the creme fraiche, and bacon. Simmer shortly. Season to taste. This is your filling.

  11. Fill the mini crusts with a generous amount of filling. Cover each with another piecrust round, pressing the edges together to seal. Cut holes for steam. Bake until golden brown, around 25 minutes. Tweet

Instructions Jump to Ingredients ↑

  1. Mini chicken


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