Wednesday, April 20, 2011

Homemade Chicken Pot Pie Minis

I was excited to make these for my in-laws (who I provide a home cooked meal for at least once a week).  They turned out great so now I am looking forward to making a vegetarian version for myself! 

Dough (you can buy pre-made):
2 Cups of Flour
1/2 teaspoons salt
2/3 cups butter, chilled
1/3 cup of cold water
Egg wash (1 egg white whisked with 1 tablespoon water)

Preheat Oven to 425. Mix the flour and salt together, then cut shortening with fork. Combine lightly (it will look like little balls of flour). Sprinkle water over the mixture a little at a time and mix lightly with a fork. You want to use enough water so the pastry will hold together in a ball but DO NOT over mix (this is how you get tough dough).

Roll out dough on floured surface to about 1-1/2 inches thick. I used a cookie cutter to create my “pie base” but you can also do this all in an 8″ round pie pan and make one giant pie. Generously spray your pie plate with cooking spray and place your base on the bottom. Use a fork to create some vent holes in the base. Place in the oven for 10 minutes (just to get a light bake).

I outlined the top of the pans to cut out dough tops for the pies and place them in an airtight container until I was ready to use them.

Filling –
1 tablespoon butter
1 yellow onion, diced
2 carrots, diced
3 red potatoes, diced
1 cup frozen/fresh/canned peas
3 cups of chicken stock
2 chicken breasts, cooked and chopped
1 tablespoon thyme
Salt & pepper
1/2 cup Milk

Add butter to a pan and place on medium high. Add onions and cook for a few minutes. Add carrots and potatoes and cook for a few minutes more. Add chicken stock and bring to boil. Allow mixture to boil for a few minutes and then reduce heat to a simmer. Add thyme and salt and pepper to taste blend well and allow to simmer. Add peas to the pot. Allow to sit and stew.  Add the milk to your filling and continue to simmer.

Once the pies base is baked use chicken to create a bottom layer.

Cover your chicken layer with your filling.   You should have enough to fill your four casseroles or one large pie exactly.

Cover the pies with the top crust and brush them heavily with the egg wash.

Bake them at 375 for about 30 minutes.


I found that my filling was not thick enough so I added a little flour to thicken it up before adding it to the pan. 

You could easily use all frozen or canned vegetables to take reduce your prep work. 

Want beef?  Change the meat to your choice and use beef stock instead of chicken.

Want vegetarian?  Don’t use meat.  Add some extra veggies (green beans, corn) and use a vegetarian broth instead of chicken.  I can’t wait to try this!!

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