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Cheesy Chicken Pies

Cheesy Chicken Pies


For the pastry:

  • 500 ml 2 cups all-purpose flour
  • ¼ tsp fine salt
  • 220 g (1 cup) of cold butter, cubed
  • 180 ml (12 tbsp) ice-cold water

For the filling:

  • 350 g sliced grilled or roasted chicken
  • 200 g grated cheddar cheese
  • Salt and pepper to taste
  • 15 to 30 ml 1-2 Tbsp Full cream milk, to baste the pastry
  • 15 to 30 ml 1-2 Tbsp Softened butter, for greasing the baking tray


  • For the pastry, add the flour, salt and butter to the bowl of a food processor and blitz until the ingredients combine.
  • Gradually, add the cold water until a dough-like consistency forms.
  • Tip the dough onto a clean surface and mix until combined. Split the dough in half, cover with plastic wrap and refrigerate for 2 hours.
  • Once the dough is firm, roll out on a floured surface and use a drinking glass or cookie cutter to cut out pastry rounds (24 in total).
  • Place 2 pastry rounds into a butter-greased, 12-hole muffin pan.
  • For the filling; combine the chicken, cheese and salt and pepper into a bowl. Mix well and spoon into the pastry cases.
  • Top the filling with a pastry lid, use a fork to secure the pastry edges together and brush with milk.
  • Place into a preheated 180°C oven and bake for 25 minutes, or until golden.

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