After discovering our tasty little treats called the Apple Pie Treasures, we knew the next thing to make would be these little yummy chicken pot pies! Using the same flaky dough and a delicious thick chicken stew for the inside, I hope you all enjoy these as much as my family and I do!
~Molly Harrison (daughter of Erin)
Chicken Pot Pies:
For the dough:
- 2 1/2 cups flour (I am in love with Einkorn flour: and Ancient grain).
- 1 1/2 tsp salt
- 1 cup cold butter cubed
- 1/2 cup cold water
- 2 cups chicken stock
- 6 pieces of chicken tender loins cubed
- 1 bag of mixed vegetables
- 2 tsp salt
- 2 tsp black pepper
- 1 tsp onion powder
- season to taste
Put 2 1/2 cups flour into food processor add salt, butter, and ice cold water.
Form into ball and refrigerate for at least 1/2 hour, let sit in fridge while making stew.
For the creamy chicken stew. Put 2 cups chicken stock in medium size pot, add salt, pepper, onion powder, cubed chicken, & bag of mixed vegetables.
Bring to boil and add, 4 TBS of corn starch with 1 cup of milk or water mixed well (this will thicken the stew).
After the mixture is thickened, keep on medium heat for 10 minutes, stirring continually. Let cool in refrigerator.
Take stew out of refrigerator and begin adding it to rolled out dough pieces.
Take dough out of refrigerator and cut small golf ball size off, roll it out into a square, and fill middle with chicken stew about 2 table spoons of stew or how ever you like as long as there is enough room the wrap it up.
Gloss out side of wraps with melted butter or egg wash.
Bake at 400º F for 1 hour or until golden brown.