Mini Chicken Pot Pies Recipe

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Chicken is a tasty and reasonably healthy meat so I try to eat it whenever I can. That is why these tasty chicken pot pies are so handy, this recipe makes 4 and if you aren’t going to use them all straightaway then you can just pop the extras in the freezer for a lovely, quick and easy meal later on. Add some chips and vegetables to these pies and you have meal everyone will enjoy.

Ingredients:

What you need to do:

First of all if you bought frozen baby carrots and peas then take them out and leave them to defrost while you work on everything else, and make sure you drain those mushrooms before you use them too or you’ll dilute the mixture too much.

Now to start with then grab a pot large enough to fit that chicken into and put the chicken, celery, onion, parsley, bay leaf and salt into it, along with all the water as well, then pop it over a high heat and bring it to the boil. Once it is boiling then lower the heat down so it is just simmering and keep it like that for 2 hours. Then let it cool down enough for you to get the chicken out.

Cut as much of the chicken off the bone as you can and set that to one side, then strain the broth the chicken was cooked in and keep 5 cups of it to one side to use in the rest of the recipe.

Take a large mixing bowl and put the chicken meat you just cut off, the carrots, peas and the mushrooms into it and mix them up together. Then use 4 cups of the broth you saved and put that into a saucepan, then add the cream, nutmeg, celery salt and pepper to the saucepan and stir it while you bring it to the boil on a medium heat. Quickly take another mixing bowl and add in the flour and the last cup of the broth, then stir until it is all mixed together, then add that to the saucepan you just brought to the boil. Reduce the heat on the saucepan and let the whole mixture simmer for a good 2 minutes to thicken up.

Allow that mixture to cool a bit and then pour it over the meat mixture you have in another bowl and allow it to cool a bit while you work on the pie crust. For this you need to roll out one of the two pie crusts you have, then divide it into two, then divide each half into half again, this means you get 4 pieces from each pie crust, 8 in total because you have two pie crusts in one pack. Put one of those pieces of pie crust in the bottom of a foil pan and form it around the tin, then pour in some of the chicken mixture, then cover with another piece and pinch the two halfs of crust together to form a seal. Repeat this until you have all 4 pies completed. then cut some slices in the top crust of the pies to release steam.

Now if you want to freeze any then leave them to cool completely, wrap them in freezer paper and pop them in the freezer, when you want to use them then get them out, unwrap them and cook them at 450 degrees for 40 minutes or so or until they are golden brown and warmed through. If you are ready to eat any of them straight away then cook them for about 25 – 30 minutes or again until they are warmed through and the crust is golden brown.

Voila!

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