The scent of roasted garlic and warm Parmesan fills the kitchen, and a batch of golden, tender meat pies comes out of the oven, steaming and fragrant. These Parmesan Garlic Chicken Meat Pies are comforting and versatile, perfect for a cozy weeknight dinner, an easy potluck contribution, or a savory snack at a weekend gathering. They crisp at the edges, stay juicy inside, and carry just enough garlic and cheese to feel indulgent without being heavy.
What Makes This Special
These Parmesan Garlic Chicken Meat Pies hit a sweet spot between homestyle comfort and bright, savory flavor. Ground chicken keeps the pies light and tender, while grated Parmesan brings nutty, salty depth that browns beautifully as the pies bake. Fresh garlic gives an aromatic lift, so each bite smells as inviting as it tastes.
Why you will reach for this recipe again and again
- Easy to assemble with pantry-friendly ingredients
- Great for batch cooking and freezing for quick meals
- Crowd-pleasing texture, crisp outside and juicy inside
The result is a little hand-sized comfort food that feels homemade and thoughtful, yet cooks up quickly. Serve them warm with a simple salad or tuck them into a soft roll for a portable lunch.
Ingredients and Key Notes
A quick note before you gather ingredients, these meat pies rely on a balance of protein, binder, and seasoning. The ground chicken provides a delicate base, the egg and breadcrumbs hold the pies together, and the Parmesan and garlic carry most of the flavor. If you prefer a richer taste, add a little extra Parmesan, or swap in another hard cheese.
1 libra de pollo molido
1/2 taza de queso parmesano rallado
1/2 taza de migas de pan
2 dientes de ajo picados
1 huevo
sal y pimienta al gusto
Optional but helpful items include a splash of olive oil for brushing the tops, finely chopped fresh parsley for brightness, and a little onion powder if you like deeper savory notes. If you want a meatier texture, you can use ground turkey or ground beef in place of the chicken, keeping cooking time similar.
How to Cook Parmesan Garlic Chicken Meat Pies
- Preheat the oven to 375°F, 190°C. Line a baking sheet with parchment paper so the pies crisp evenly and release easily, you will start to smell the warmth of the oven as it comes up to temperature.
- In a large bowl, mix together the ground chicken, Parmesan cheese, bread crumbs, garlic, egg, salt, and pepper until well combined. Use your hands or a spoon to fold gently, you want a homogeneous mixture without overworking it, which keeps the texture tender.
- Shape the mixture into small patties or cakes about two inches across, pressing lightly so each has a compact, even surface. The centers should feel slightly softer than the edges, this helps them stay juicy while the outside browns.
- Place them on the prepared baking sheet, leaving space between each patty so hot air circulates and the edges crisp. If you like, brush the tops with a little olive oil to deepen the golden color and add a light sheen.
- Bake for 25 to 30 minutes, or until golden brown and cooked through, the tops should be lightly browned and the edges firm. You will smell garlic and toasted cheese as they finish, and a thermometer inserted in the center should read 165°F, 74°C for safe doneness.
- Serve warm, straight from the oven or after a short rest. These meat pies hold their shape well, and the contrast between the crisp exterior and the moist interior is most pronounced when they are just out of the oven, garnished with parsley or a squeeze of lemon if you like.
Prep ~15 minutes, Cook ~25 to 30 minutes, Total ~40 to 45 minutes, Servings ~6, Kcal ~200 per serving
Plan Ahead
Make-Ahead and Prep Tips
You can get a head start on Parmesan Garlic Chicken Meat Pies in several ways. Mix the filling and keep it refrigerated for up to 24 hours, this allows the flavors to meld and saves time when you are ready to shape and bake. If you want to freeze for later, shape the patties on a baking sheet and flash freeze until solid, then transfer them to a freezer bag for longer storage.
For entertaining, shape the pies and place them on a tray covered with plastic wrap, then refrigerate until the last 30 minutes before baking so they hold their shape. If you want inspiration for serving these at a holiday or larger gathering, consider pairing them with a selection of side dishes from these delicious Thanksgiving ideas that work well for communal meals.
Storing and Reheating
How to Store Leftovers
Refrigerate cooked Parmesan Garlic Chicken Meat Pies in an airtight container for 3 to 4 days. To freeze, place cooled pies in a single layer on a tray and flash freeze for an hour, then move them to a freezer-safe bag or container for up to 3 months. Label the container with the date so you can track freshness.
Reheat gently to preserve moisture. Thaw overnight in the refrigerator if frozen, then warm in a 350°F oven for 10 to 15 minutes until heated through, this keeps the exterior crisp and prevents drying. For a quicker method, reheat in a skillet over medium-low heat with a splash of oil, covering briefly to create steam and restore juiciness. A freshness cue is a bright garlic aroma and a slightly springy center, if the pies smell dull or have an off odor, discard them.
Perfect Pairings
What Goes Well with Parmesan Garlic Chicken Meat Pies
- A crisp green salad with lemon vinaigrette to cut through the richness
- Roasted seasonal vegetables, like carrots and Brussels sprouts, for earthy balance
- Creamy mashed potatoes or herbed polenta for a comforting plate
- Pickled vegetables or a tangy coleslaw to add bright contrast
- Soft rolls or flatbreads to make handheld sandwiches, great for lunches
- Finish a meal with a sweet note from these best Thanksgiving desserts for a crowd pleasing dessert pairing
These pairings keep the meal balanced, offering texture and temperature contrasts that make the Parmesan Garlic Chicken Meat Pies shine.
Make It Your Own
Variations and Swaps
- Add chopped turkey bacon for a smoky note, swap in turkey bacon for a lighter, leaner touch while avoiding pork. Crisp the chopped turkey bacon first and fold it into the mixture for texture.
- Cheesy variations, try swapping half the Parmesan for shredded mozzarella or Asiago for a meltier interior and a slightly different flavor profile.
- Herb forward, fold in chopped fresh basil, oregano, or thyme for a more aromatic pie, these herbs complement the garlic and cheese beautifully.
- Spicy kick, add a pinch of red pepper flakes, smoked paprika, or some finely chopped jalapeño to the mix to introduce heat.
- Veggie boost, grate in half a zucchini or finely chop mushrooms, squeeze excess moisture, and fold them into the meat for added moisture and bulk.
- Stuffed centers, place a small cube of mozzarella or a teaspoon of pesto in the center before shaping to create a melty surprise as you bite in.
- Crust option, wrap the formed patties in a thin sheet of puff pastry and bake until golden for a classic meat pie presentation that keeps the interior especially juicy.
- Slider size, make smaller patties and serve on mini buns with arugula and a swipe of garlic aioli for party-friendly bites.
Each variation keeps the spirit of Parmesan Garlic Chicken Meat Pies while letting you tailor the texture and flavor to your mood or pantry.
Cook’s Notes and Secrets
Pro Tips for Best Results
- Handle the mixture gently, overworking the meat can lead to dense, tough pies, so mix until just combined.
- Leave space between patties on the baking sheet, about an inch, so hot air circulates and edges crisp evenly.
- Brush with oil for a deeper golden crust, a light coating helps the Parmesan brown without drying the inside.
- Use an instant read thermometer, aim for 165°F, 74°C in the center for safe, juicy meat.
- Let the pies rest for 5 minutes after baking; this helps juices redistribute and prevents them from falling apart when plated.
- If you want extra browning, broil on high for the last 1 to 2 minutes, watching closely so they do not burn.
Parmesan Garlic Chicken Meat Pies FAQs
Frequently Asked Questions
What is the best substitute for ground chicken in this recipe?
Ground turkey or ground beef both work well, choose ground turkey for a similar light texture, or ground beef if you prefer a richer, meatier bite. Adjust cooking times slightly if you increase the patty size, and always confirm the internal temperature reaches 165°F, 74°C for poultry.
Can I pan-fry these instead of baking them?
Yes, you can pan-fry the meat pies in a skillet over medium heat with a little oil, cooking about 4 to 5 minutes per side until browned and cooked through. Pan-frying gives a crispier exterior and a slightly juicier interior, but requires more attention than baking.
How do I keep these from drying out?
Do not overmix, and avoid forming overly flat patties that cook too quickly. Brushing the tops with oil helps, and adding an extra egg or a tablespoon of plain yogurt to the mixture can boost moisture if needed.
Can I make these gluten free?
Yes, replace the breadcrumbs with a gluten free alternative such as almond flour, gluten free panko, or crushed gluten free crackers. You may need slightly less, so add gradually until the mixture holds its shape.
Are these safe to freeze and reheat?
They freeze very well, either cooked or uncooked. Flash freeze on a tray first, then store in an airtight bag for up to 3 months. Thaw overnight for best results, then reheat in a 350°F oven until warmed through.
What dips or sauces pair well with them?
A simple garlic yogurt sauce, marinara, mustard aioli, or pesto all complement the savory Parmesan and garlic. Keep a small bowl on the side for dipping when serving as an appetizer.
Final Thoughts
Parmesan Garlic Chicken Meat Pies are a small comfort that deliver big flavor. They are quick to make, flexible enough for many variations, and hold up well for make-ahead meals or freezer cooking. Whether you serve them for a casual dinner, at a gathering, or pack them for lunch, these pies offer a satisfying contrast of crisp exterior and tender, garlicky interior. Give this recipe a try soon, and enjoy the warm, cheesy aroma filling your kitchen as they bake.
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Parmesan Garlic Chicken Meat Pies
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Poultry
Description
Delicious and versatile meat pies filled with ground chicken, Parmesan cheese, and fresh garlic, perfect for any occasion.
Ingredients
- 1 lb ground chicken
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 1 egg
- Salt and pepper to taste
- Optional: Olive oil for brushing
- Optional: Fresh parsley, chopped
- Optional: Onion powder
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together ground chicken, Parmesan cheese, breadcrumbs, garlic, egg, salt, and pepper until well combined.
- Shape the mixture into small patties about two inches across.
- Place patties on the prepared baking sheet with space in between.
- Brush the tops with olive oil if desired.
- Bake for 25-30 minutes, or until golden brown and cooked through, with a temperature of 165°F (74°C) at the center.
- Serve warm, garnished with parsley and a squeeze of lemon if desired.
Notes
These pies can be frozen or made-ahead, making them great for quick meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 200
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 70mg
Keywords: chicken meat pies, parmesan, garlic, comfort food, easy dinner, potluck
