Monday, 4 November 2013

Homemade Mini Sweet Potato Chicken Pot Pies

Chicken Pot Pies are the perfect meal for when Fall & Winter arrive and it's super chilly outside. I had never made Chicken Pot Pie previously to last night, and considering it took FOREVER to make, it was probably my favorite/best tasting dinner I've made thus far. Yes, it did take quite some time to make, but it was nice being in the kitchen for hours, having some alone time. These Mini Chicken Pot Pies are to die for, and I've added some other ingredients that make the traditional pot pie with peas and carrots, just plain boring. Check it out!


*Makes: 4 pot pies

Ingredients

For crust:

  • 2 1/4 cups (300g) all-purpose flour
  • 1 teaspoon salt
  • 2 sticks (230g) of cold butter, cut into pieces
  • 6-10 tablespoons ice cold water

For filling:

  • 1 pound (450g) or 3 skinless, boneless chicken breasts, cubed
  • 1 cup (150g) of chopped carrots
  • 2 baby broccoli heads (or 1 normal sized head would work)
  • 1 sweet potato, peeled, chopped
  • 1/3 (50g) cup of butter
  • 1/3 cup (5 tbsp) of all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup (250ml) of water 
  • 2 chicken stocks
  • 1/2 (125ml) cup of milk






Directions

Step 1: Combine the flour, salt and butter into a food processor and pulse until it's crumbly. Next add one tablespoon at a time (about 6-10), pulsing after each addition until it forms in to large clumps and resembles coarse wet sand. 





Step 2: Divide in half, form into round disks and wrap into plastic wrap. Refrigerate for at least 30 minutes to let it rest (I let mine rest overnight). 



Step 3: Next preheat your oven to 425F/220C.

Step 4: In a large saucepan, combine raw chicken (cubed already), raw carrots (chopped), broccoli (chopped) and the sweet potato (chopped). Add boiling water and cover. Let it cook for 15 minutes. Remove from heat, drain and set aside.






Step 5: In a medium-large frying pan over medium heat, add butter until it melts. Stir in flour, salt, and pepper. Slowly stir in the water and chicken stock. Then add the milk. Simmer over medium heat until thick, and stir the entire time (it may take some time to thicken, but it will!)



Step 6: Add the chicken mixture to the thickened gravy. Mix well and add more milk/water if you need to. 



Step 7: Take your dough out of the fridge. Add some flour to the surface of the counter and roll it out evenly. Using a bowl or cup, cut out circles to place at the bottom of your ramekin (it needs to be larger than your ramekin). Then, using a cup that is the same size as your ramekin, cut out the top part which will seal your pot pies (I was able to make 4 bottoms and 4 tops with a little bit of dough left over). Also, make sure to make holes in the top circles so that air can escape and the inside and outside can cook.



Step 8: Once you have them all cut out, place the bigger circles on the bottom of the ramekins. Fill them with the chicken gravy mixture. Use egg wash to top your smaller pie crust and "glue" the bottom to the top. Using a fork, seal it all the way around. Do this with your remaining pot pies. Also, brush the tops with butter to get a more golden look!



 



Step 9: Place on a cookie sheet and bake in the preheated oven for 35 minutes (possibly a bit longer, just keep an eye on them), or until pastry is golden brown and the filling is bubbly. Cool for 10 minutes before serving (they will be super hot!) Enjoy!




7 comments:

  1. Yum! I love that you made them individually :) Makes a meal feel special. I can't wait to see the recipes for the upcoming holidays!

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    Replies
    1. thanks Calley! making anything mini is an obsession of mine ;) and I have actually been trying to figure out what and how many Christmas themed desserts I am going to be making. It's right around the corner!! :)

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  2. this looks great! any tips for making a bigger batch in fewer containers? I don't have ramekins, but I need to feed five hungry adults, so I was wondering how to tweak the recipe to fit in a large pan or two.

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    Replies
    1. Of course! Instead of using 4 ramekins or bowls, I would just use 1 large casserole dish. The mixture should be enough for 4-6 people :) if you don't think it's enough, I would just tweak it a bit and add more of your favorite veggie

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    2. ok, thanks! also, would I be able to make part or all of this recipe in advance? like for instance, could I make the dough and gravy-veggie mixture in the early afternoon, then assemble them for the oven in the evening?

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    3. Yes! I would recommend it! :) I made my dough the day before and let it firm up overnight (but surely, at least more than an hour would be best). You could easily do the same with your gravy mixture. Just make it, plop it in some Tupperware, stick it in the fridge, and pull it out when you're ready for dinner :) yum!

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