Wednesday, July 23, 2014

With a flaky and buttery crust and a delicious filling these chicken pot pies are to die for. The mini size makes them perfect for snacking on the go.




Here is the recipe..

Makes 10 mini pot pies

Ingredients :
All Purpose Flour (Maida) - 1 cup
Baking Powder - 1 3/4 Teaspoons
Salt - 1/4 Teaspoon
Cream of Tartar - 1/4 Teaspoon 
Honey - 1/2 Tablespoon
Butter - 60 grams, cold
Milk - 1/3 cup

Chicken Breast - 1/2
Mixed Vegetables - 1/2 cup, frozen or fresh
Cheddar Cheese - 1/2 cup shredded
Cream of Chicken soup - 150ml - 200ml, as needed (canned or prepared using powder)
Mixed herbs (Italian seasoning) - 1 Teaspoon, use more or less 
Garlic Salt - 1/2 Teaspoon (Optional)
Onion powder - 1/2 Teaspoon (Optional)
Salt to taste

Method :
1. Wash and clean the chicken.
2. In a saucepan boil salted water and add the chicken to it. Boil until the chicken is cooked. 
3. Once cool cut the chicken into tiny chunks or shred it.
4. If using fresh vegetables cut them into tiny cubes and blanch them. To blanch bring water to boil and add the vegetables. Cook for 2-3 minutes, strain and allow to cool.
5. If preparing the chicken soup, prepare it very thick like the consistency of mayonnaise. Allow it to cool.
6. In a mixing bowl add the chicken, shredded cheese, mixed vegetables, onion powder, garlic powder, salt and mix well to combine.
7. Add the chicken soup as required ensuring that it just gets mixed into the filling and is not in excess. Keep this aside.
8. Preheat oven to 200C.
9. In a mixing bowl sieve the flour. Add salt, baking powder and cream of tartar and mix to combine.
10. Cut the cold butter into cubes and add to the flour.
11. Either using a food processor or a stand mixer or with knife blend / cut till the butter resembles peas.
12. Add the honey and milk and mix well to combine.
13. Knead the dough till it all comes together.
14. Lightly grease a mini muffin tin with either butter or oil or spray.
15. Pinch out lemon sized balls of the dough and place each portion into each slot and press it to the bottom and up to the sides to form a cup.
16. Repeat this with the rest of the dough. I could make 10.
17. Add the chicken pie mixture into each cup. 
18. Bake for 12-15 minutes.
19. Let it rest for 3 minutes inside the switched off oven.



Enjoy Mini Chicken Pot Pies.

Recipe adapted from www.tablespoon.com and www.orgasmicchef.com

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3 comments:

  1. My hubbys favorite one.... Looks so cute

    ReplyDelete
  2. What can be used instead of cream of tarter?

    ReplyDelete
    Replies
    1. You can skip it if you don't have it.

      Delete