To watch this Video-Recipe please click HERE!!
Hi everyone! Today's video will show you how to make Mini Chicken Pot Pies, they are absolutely delicious, perfect to bake them in advance and keep them in the freezer and just keep on reheating as you need to! I love these during during winter, but they do make a wonderful dinner or lunch any time of the year! I hope you like them!
Makes 5 Mini Pot pies 5in each
- For the dough/crust
- 3 cups of All Purpose Flour
- 1½ sticks unsalted cold butter, diced. (each stick is 113grs. /½cup/ 4oz)
- 2 eggs
- Pinch of Salt
- Cold water, about 6-8 tablespoons (as much as you need)
For the Filling:
- 2½ cups uncooked chicken breasts or thighs cut into small pieces
- 1 onion cut into small chunks
- 2-3 carrots cut about the same size as the onion
- ½ cup of Celery cut about the same size as the other vegetables
- 8oz diced mushrooms
- ½ cup corn kernels
- ¼ cup fresh parsley finely chopped
- 3 small potatoes cut into small chunks
- 2 minced garlic cloves
- 2 tablespoons of butter
- 1½ tablespoons of all purpose flour
- 1¼ cups Mexican Cream or Heavy cream
- Salt and black pepper to taste
- 1 teaspoon ground Nutmeg
- Chicken Flavor Bouillon Seasoning to taste
To make the Pie Crust:
In an electric mixer with a kneading hook attached, mix the flour and salt together, then add in the butter cut into small pieces, mix until you get the texture of coarse breadcrumbs, then add in 1 egg, mix until well combined. Add in about 4 tablespoons of cold water, 1 tablespoon at a time, and after you add 4 tablespoons, set the speed to high, and mix for 1 minute. Reduce the speed, and add more water if needed, add 1 tablespoon at a time. Continue to mix until all the ingredients come together to form a soft dough. Cover it with a clean kitchen towel and set aside until you are ready to use it.
To make the Filling:
In a a large saucepan on medium-high heat, melt the butter, then add in the chicken, season with chicken flavor bouillon seasoning to taste and cook for 5 minutes. Then add in the onion, carrots, celery and garlic, season with salt and black pepper to taste, cover with a lid, and cook for 2-3 more minutes to soften the vegetables a little bit.
After 2 or 3 minutes, add in the cream, the potatoes, mushrooms, corn kernels, and fresh parsley to taste, stir together, add more water or chicken broth if needed, you want the liquid to be enough to cover all the vegetables. Cook on medium-high for 10 more minutes or until it comes to a boil.
Once it's boiling, taste the flavor, add more salt, pepper or chicken flavor bouillon if necessary, also add in ½ teaspoon ground nutmeg, and 1½ tablespoons of all purpose flour, stir well until the flour is dissolved, and continue to cook for 5-6 more minutes or until the creamy sauce has thicken a bit.
Once it thickens, remove it from the stove, set it aside until you are ready to use it.
Preheat the oven to 400ºF
Divide the dough into 4-5 equal sections. On a flour surface, roll out each section to a ¼ inch thickness, and cut out a circle big enough to line the inside of your mini pie pan. Roll out the remaining dough and cut out a circle about 1 inch larger than the surface of your pan, to make the cover/crust to top the pie.
Keep on rolling out all the dough until you have lined all your mini pie pans, and until you have rolled out all the covers/crusts to top the pies.
Fill out the pies with the filling. (for a firmer dough, bake the empty pie crust for 5 minutes.) After you fill out the pies, top them with the pie crust cover, pinch the edges of the crust upwards and then press them down with a fork to make sure the pie is well sealed. With a knife, make a small cut right in the center of each pie, then brush the pies with a beaten egg, sprinkle some kosher salt over each pie, bake at 400ºF for about 25-30 minutes or until golden brown on top.