So I guess in the blog world 3.14 is a big deal. Since it’s pi day everyone bakes pies and posts them. Well, I had no idea about this until today. But it just so happens I made these little beauties a couple days ago. They count right? Even though they are savory? So here is my contribution.
These mini pot-pies are amazing. I used a large muffin tin so they are the perfect size for a meal for one. Since I usually just cook for myself, I froze a few of these and can easily thaw them for a last minute dinner. This was not only my first time making pot-pie but also making any sort of pie crust. Since I still don’t have a food processor, I chose to do an Oil Pastry that my Mom has used for years.
This crust can be used for any sweet pie as well! It is SO easy. In fact it was SO easy, that I already have many ideas for what kind of pies to make next! Wouldn’t mini sweet pies be amazing? I can already picture little lattice-topped berry pies in the summer!
I found the recipe for the filling here, but took some liberties with the veggies and spices I decided to use. I think you should feel free to do the same. If you prefer corn and peas to green beans- go for it! But I must say that these tasted so great just the way I made them.
- 1 pound skinless, boneless chicken breast halves - cubed
- 1 cup chopped carrots
- 1 cup chopped potato
- 1 cup fresh green beans cut into 1 or 2 inch pieces.
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Other spices to taste, garlic, celery seed etc.
- 2- 8 oz cans of chicken broth
- 1 to 1 1/2 cups milk
- 3 3/4 cups sifted white flour
- 2 tsp salt
- 3/4 cup plus 3 tablespoons oil, I use canola
- 3/4 cup plus 1.5 tabespoons ICE water - super cold
- Preheat oven to 425 degrees F (220 degrees C.)
- In a saucepan, combine chicken, carrots, potatos, and beans . Add enough chicken broth cover and boil for 15 minutes. Remove from heat, drain (while saving the chicken broth,) and set aside
- In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and spices . Slowly stir in 1 3/4 cup chicken broth and 1 cup milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
- Combine the Chicken mixture and the sauce. If it doesn't seem saucy enough, slowly add broth and milk one tablespoon and a time until mixture has a nice gravy. (Sorry to be vague here but you really just need to eye ball it. Especially if you are decide to add other veggies.)
For the Crust:
- Sift four and salt.
- Put oil and water in cup together.
- Don't mix them, but add all at once to a little valley that you have made in the flour mixture.
- Stir with a fork just until it sticks together into a ball.
- Cut in half. Divide each half into 6 equal small portions. Roll each section between two pieces of waxed paper. Tip from my Mom: (I usually put a tiny, tiny amount of water on the table under the bottom waxed paper because it doesn't move around as much and sticks to the table better.)
- After each section is rolled out lightly press it into the large muffin cups allowing the edges to come all the way up to the top and hang over a bit.
- Fill each up with the Chicken mixture.
- Roll out the remaining 6 dough sections and one by one drape it over the filling, press the edges together and trim excess dough.
- Use a fork or butter knife to indent the edges if you'd like, and cut small slits into the top of each pie to allow steam to escape.
- Bake for 30-35 minutes or until crust is golden brown and the filling is bubbly.
Nutrition Information:Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g