WEEKDAYS 1e|12c|p

Mini Chicken Pot Pies by Michael Symon

548 Mini Chicken Pot Pies
Go back in time with his twist on a vintage treat
skill level
Moderate
time
Over 120min
servings
1
cost
$
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Go back in time with his twist on a vintage treat
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ingredients
  • PASTRY
  • 1 1/2 cups All-Purpose Flour
  • 1/2 teaspoon Kosher Salt
  • 1 teaspoon Sugar
  • 8 tablespoons Unsalted Butter (very cold; cut into small cubes)
  • 3 - 4 tablespoons Ice Water
  •  
  • FILLING
  • 4 tablespoons Unsalted Butter
  • 1 medium Yellow Onion (small diced)
  • 1/2 cup Celery (small diced)
  • 1/2 cup Carrot (peeled and small diced)
  • 1 cup Frozen Peas
  • 2 tablespoon Fresh Thyme Leaves
  • 1/4 cup Flour
  • 3 cups Low Sodium Chicken Stock
  • 1/4 cup Heavy Cream or Half and Half
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 1 whole Roasted Chicken (pulled with a fork)
  • 1 Egg
  • 1 tablespoon Milk (beaten with Egg)
  • Flaked Sea Salt
  • Cracked Black Pepper
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 1/2 cups All-Purpose Flour
    1/2 teaspoon Kosher Salt
    1 teaspoon Sugar
    8 tablespoons Unsalted Butter (very cold; cut into small cubes)
    3 - 4 tablespoons Ice Water
    For the Crust: In the bowl of a food processor, combine the Flour, Salt and Sugar. Pulse it a few times to mix. Add your cubed Butter, and pulse until the Butter is the size of Peas. With the food processor running, add your Ice Water, a few tablespoons at a time until the dough comes together into a ball. Turn it out onto a work surface, divide it in to 2 pieces, wrap and chill for one hour.
  • 2
    4 tablespoons Unsalted Butter
    1 medium Yellow Onion (small diced)
    1/2 cup Celery (small diced)
    1/2 cup Carrot (peeled and small diced)
    1 cup Frozen Peas
    2 tablespoon Fresh Thyme Leaves
    1/4 cup Flour
    3 cups Low Sodium Chicken Stock
    1/4 cup Heavy Cream or Half and Half
    Kosher Salt
    Freshly Ground Black Pepper
    1 whole Roasted Chicken (pulled with a fork)
    1 Egg
    For the Filling. Place a large Dutch Oven over medium-high heat. When the pan is hot, add the Butter along with the Onion, Celery, and Carrot with a large pinch of Salt and some freshly Cracked Pepper. Cook, stirring occasionally until the vegetables soften and become aromatic. Next, add the Peas and Thyme Leaves and cook for an additional minute. Add the Flour and stir to coat the vegetables then slowly whisk in the Stock and Cream. Bring to a gentle boil while stirring and simmer for at least 45 minutes before adding the shredded Chicken. Taste for seasoning here, adding additional Salt and Pepper if necessary then turn off the heat and set aside.
  • 3
    Preheat oven to 400°F.
  • 4
    1 tablespoon Milk (beaten with Egg)
    Flaked Sea Salt
    Cracked Black Pepper 
    Roll out one disk into a large 1/8-inch thick piece on a floured surface. Cut it into six 8-inch rounds. If you would like to line the bottom of the pot pie, roll up on to a rolling pin, then unroll on to the ramekin, letting it fall naturally. Add the filling so it is mounded. If you have lined the bottom of the pot pies, roll out the second set of disks the same way then unroll over the top. Otherwise, use the dough you have already rolled out. Fold the edges of the crusts under and crimp.  Whisk together the Egg and Milk and brush over the top of the pie crusts. Make 2 slits in the top with a paring knife than season the top crusts with flakey Salt and Freshly Ground Black Pepper. Arrange the ramekins on a rimmed baking sheet and place in the oven for 15 minutes then turn the oven down to 375°F, and continue baking for an hour.
  • 5
    Remove the pot pies from the oven and let it sit for 15 minutes, until the juices settle and it cools slightly. Serve!
 
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