Juliana’s Recipes- Mini Chicken Pot Pies
I spotted Juliana from instagram. Above is her blog spot. I have been making mini shepard pies for years for all my Thanksgiving get together. When I saw Juliana made mini chicken pot pies- I knew I had to add this recipe into my existing mini shepards pies. I like that Juliana takes photos of her every step while cooking, it makes it easy to follow her recipe. I added a quick step to this recipe. See below.
2 1/2 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon of kosher salt
1/2 cup (1 stick) cold unsalted butter
3/4 cup milk 1 large egg
1. In a large bowl, put in the flour, baking powder, and salt.
2. Whisk the dry ingredients together. Cut your butter into small chunks about half inch cubes.
3. Add your butter into the dry ingredients and use a fork or pastry blender to incorporate the butter into it.
4. In a measuring cup measure 3/4 cup milk and crack one egg into it. Stir the milk and egg together.
5. Add milk and egg mixture into the dry ingredients and mix to combine. As the recipe on Joy of Baking says, the dough will be moist sticky and lumpy.
6. Wrap the bowl with the dough with plastic wrap and put it in to the refrigerator until you need it.
To make chicken pot pie filling-
3 tablespoons butter
1/2 large onion
2 carrots (today I am using half of a red bell pepper since I do not have carrots)
2-3 stalks celery
1-2 cloves garlic
3 tablespoons flour
1 1/2 cup chicken broth
1/2 cup frozen peas
2 medium size potatoes
2 chicken breasts
1-2 teaspoons salt
1-2 teaspoons poultry seasoning
Black pepper to taste
1.Preheat toaster oven or oven to 450 degrees.
2. Wash chicken breasts and pat it dry with paper towel.
3.Put chicken on baking sheet and rub oil, sprinkle salt and pepper.
4. Let the chicken bake for 20 minutes or until it is fully cooked.
5.When it is done let it sit on the counter for at least 10 minutes.
6.Lower the oven to 375 degrees after chicken is taken out.
7. While chicken is baking prep and chop the onion, celery, carrots, and garlic.
8.Cut the vegetables into your desired size.
9. Preheat a pan on medium high with 3 tablespoons of butter.
10. When pan is heated add vegetables. Saute the vegetables for 5 minutes or until translucent.
11. Add flour and stir the mixture for 2-3 minutes until the rawness of the flour cooks out.
12. Add chicken stock and stir until it is combined. Let mixture simmer for at least 10 minutes.
13. While the filling is simmer peel, wash, and chop potatoes into your desired size. Add to a pot and fill the pot with water until the potatoes are covered. Also add a pinch of salt to the pot. Put it on high heat and cook until the potatoes are fully cooked and a knife can go through the potato easily.
14. Drain potatoes and add to the filling mixture also add frozen peas and seasonings. Mix everything to combine.
15. Continue to simmer mixture and cut your chicken breasts for filling. Add to filling once chopped.
Assembling the pie
1.Lightly grease muffin pan.
2. Using floured hands divide biscuit dough into 12 pieces.
3. On a floured surface and coating each biscuit lightly with flour roll out the dough using a rolling pin until it is about a 1/8 inch thick.
4. Place dough in muffin tin and let a bit of the dough hang over the muffin cup. Looks messy here but I like to call it the ‘rustic’ look.
5. Put about a scant 1/4 cup of the filling into each biscuit. Fold over the biscuit dough that was hanging over the muffin cup.
6. Bake at 375 degrees for 20 minutes or until cooked to your desire.
Serve with a salad and some side gravy and enjoy! QUICK TIP: instead of making the dough from scratch, substitute with Puff Pastry sheets or readymade dough to save time when cooking in a hurry.
Thank you Juliana for the recipe!