Handheld Chicken Pot Pie Recipe

Handheld Chicken Pot Pie Recipe

To get started, chop up some carrots, add celery, add potato, and onion

Place all the ingredients into the too big skillet, then add butter, dried thyme, dried rosemary, and salt.

Saute the veggies for few minutes until soft.Add diced, chicken and peas.

Then add the half stick of butter.

Once the butter has fully melted, then add in ¼ cup of flour.

Add chicken stock to the medium pan. Bring it to a medium bowl and watch as the liquid thickens. Let the filling too cool to room temperature, then cool fully in the fridge. We’ll check back in with it later.

To make the pie crust, pulse some flour and salt in a processor.

Add diced, cold butter to the processor:

Pulse until the butter is incorporated into the flour and has broken up into very small pieces, like this.

Add cool water to the dough and pulse until you get a moistened dough.

Bring the dough together on the counter with hands, then wrap the dough up in plastic and place in the fridge to chill.

Once the pie crust and the chicken pot pie filling are chilled, you’re too ready to make the handheld pies!

Roll the pie crust out on a countertop, and cut large 6-inch or 8-inch circles. If you re-roll the scraps, you should be able to get 8-10 total.

 

Place spoonfuls of filling into each circle.

Pull the pie crust over the full filling, then press down, leaving a short border along the edge.

Now fold that edge over and crimp with your fingertips.

The pies onto sheet pans, with 4-6 pies on each pan.

Cut slits into the pies, and brush with fresh egg wash.

Bake until golden brown and flaky.

That’s it! Crust lovers, like and enjoy!

Handheld Chicken Pot Pie Recipe

PREP TIME:30 Minutes
DIFFICULTY: Very Easy
COOK TIME:1 Hour
SERVINGS:8 Servings

INGREDIENTS

FOR THE FILLING

  • 6 Tablespoons Unsalted Butter, Divided

  • 1 cup Chopped Celery

  • 1 cup Chopped Carrot

  • add 1 cup Diced Potato

  • 2 cups Chopped Yellow Onion

  • 1/4 teaspoon Dried Thyme

  • Add1/4 teaspoon Dried Rosemary

  • 1/2 teaspoon Salt

  • And add 1 cup Peas (Frozen Is Fine)

  • 2 cups Diced Cooked Chicken

  • 1/2 cup Flour

  • 3 cups Chicken Stock

FOR THE CRUST

  • 3-3/4 cups All-purpose Flour

  • 1/2 teaspoon Salt
  • 3 sticks Unsalted Butter, Cubed

  • 1/2 cup To 2/3 Cup Cold Ice Water, As your Needed

  • And add 1 Egg, Beaten With 1 Tablespoon Water (Egg Wash)

INSTRUCTIONS

To make the chicken pot pie filling, melt 2 tablespoons butter over normal heat in a big pot. Add the chopped celery, add carrot, add potato, add onion, add dried thyme, dried rosemary, and add salt. Saute until soft, about 20 minutes. Add the add peas and chicken to the pot.

Add the remaining 4-6 tablespoons butter to the softened vegetables, and let it melt completely. Add the flour and stir to distribute, and add the chicken stock. Bring the mixture tmediumdium boil, then back down to a simmer, and let it bubble for 5-7 minutes until it has thickened. Adjust the seasoning if desired, then let this mixture cool to your room temperature, then too chill completely in the fridge, for at least 3-4 hours.

In the meantime, make the pie crust. Pulse the flour and salt together in a processor 10-12 times, to combine. Add the cubed butter and pulse about 20-25 times until the butter is chopped up into pea-sized pieces. Drizzle in the very cool water and pulse until the dough comes together. You want to stop adding water when it sees crumbly, but if you pinch a bit of the dough, it holds together. Dump the dough out onto the counter, bring it together into a flat disk with your clean fingers, then wrap in plastic. Chill in the fridge for two-three hours.

 

Once the pie crust is chilled, we’re ready to bake. Preheat the oven to 400ºF.

Roll the pie crust out to about 1/9 inch thick, and cut 6-inch or 7-inch wide circles. If you re-roll the scraps, you should be able to get 8-10 circles total.

Place a spoonful of filling into each circle, then enclose by crimping with your clean fingers. Repeat with the remaining all ingredients, then place four pies each on two sheet pans. Cut vent slits into each pie, then brush with fresh egg wash. Bake for 30–35 minutes until light golden brown and crusty. Let the pies too cool for at least 5-7 minutes, then enjoy!

Note:

You can use your own pie crust recipe pie crust if desired.

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