WEEKDAYS 1e|12c|p

Clinton Kelly Chicken Pot Mini Pies

Clinton Kelly
Servings: 10 to 12
1 to 30 min

Just as good as the original only mini.

  • Ingredients
  • step-by-step directions
Clinton Kelly Chicken Pot Mini Pies
  • 2 packages Pie Dough (store bought)
  • 2 tablespoons Butter
  • 1 Onion (diced)
  • 1 Garlic clove (minced)
  • 1 sprig Thyme (leaves only)
  • Salt and Pepper to taste
  • 3 tablespoons Flour
  • 1 cup Chicken Stock
  • 1/2 cup Heavy Cream
  • 1 store bought Rotisserie Chicken (meat picked and bones discarded)
  • 1 cup frozen Peas and Carrots (thawed)
  • 1 Egg (beaten)
  • Vegetable Oil for frying
  • Defrost the pie dough in the refrigerator overnight.
  • Heat a large dutch oven over medium high heat and add the butter. Saute the onions and garlic over medium heat until tender, about 4 minutes. Add the thyme and season with salt and pepper. 
  • Whisk in the flour and cook for another minute. Add the chicken stock and the heavy cream and simmer until slightly thick, about 8 to 10 minutes.
  • Fold in the chicken and the peas and carrots and bring back up to a simmer.
  • Remove from the heat and let cool. Refrigerate until totally chilled, about 2 hours.
  • Lay out the pie shell on a counter dusted with flour. Use a 3 inch cookie cutter to cut circles. Discard the excess dough. 
  • Place 1 heaping tablespoon of the pot pie mixture in the middle of the circle and brush the edges with egg. Fold into a half moon and crimp the edges with a fork.  Repeat with the remaining circles.
  • Add the pastries to the oil and fry for 3 to 4 minutes until the pastry is golden brown and the filling is warm throughout.
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