Chicken Pot “Pie”
Makes 4 pies
Please forgive the crappy photos. My phone doesn’t focus. 😦
The prep for this is a bit involved, but it is SO worth it! Please keep in mind that I do not weigh and measure so all of these measurements are approximate. Feel free to add, substitute, or change it any way you like. 🙂
6 boneless, skinless chicken thighs, cubed
1 can peas
1 cup baby carrots sliced
(feel free to use a bag of frozen peas/carrots if you like!)
1 tbsp dried minced onion (fresh would be better, but I used what I had)
3 cloves garlic, minced
1 tbsp sea salt
fresh ground pepper to taste
Put all ingredients in a crock pot then pour on enough chicken stock just to cover the filling. Cook for 8 hours.
That was actually the easy part since I was at work. I came home at lunch to check on it and the delicious aroma was maddening, MADDENING I TELL YOU! 😀
When I arrived home that evening I prepared the “crust”.
4 chicken breasts, cut into chunks
3 tbsp Kerrygold Butter, melted (or your favorite butter/oil)
2 cloves garlic
dash of sea salt
Place all ingredients in a food processor and blend until you’ve made a sort of puree or paste.
Take your four small pot pie tins and grease the inside with melted Kerrygold (or your favorite butter/oil) then take enough of the paste to make a thin “crust” and press it into the tin until you’ve lined it completely all the way to the rim. Once you have these ready set them to the side while you finish your filling.
Put your filling into a large pot on the stove and turn it to a medium heat. Take a cup of cold water and mix in 2-3 tbsp of Arrowroot powder to make a slurry. Pour the slurry into your filling and stir until desired thickness. Remove from heat. Once your filling is as thick as you want it you’re ready to assemble your “pie”!
Spoon the filling into your “crust”-lined tins, but don’t over-fill!
Once this is complete you take a regular hamburger press and put in enough of your chicken puree/paste to make a thin top for your “pie”. Make sure you coat both surfaces of the press with butter/oil beforehand for easier removal! You may need to re-coat between pressings.
Once you have all your tops in place, make a small hole in the middle for venting, drizzle on more butter, and top with cracked pepper. Bake at 375 degrees for 20-25 minutes.
These are PHENOMENAL. And since I’m not a cook or chef or even very knowledgable about food at all I am VERY proud of this effort. 😀 My oldest daughter loved the fact that the “crust” had a real pie “feel” to it. What I liked was the interesting juxtaposition of the pureed breasts with the juicy thigh chunks. SO good. 🙂
Hopefully, when you’re finished your plate looks like mine. 🙂
A few notes: I haven’t tried to freeze these, but I did take one to work today and warmed it in the microwave for 1 minute 30 seconds and it was wonderful! I feel certain they would freeze fine. Also, once you’re finished you actually have plenty of filling left to either eat as a stew or you can opt to make a second round of crust and make more pies! I’m sure you could also use a regular pie pan and make one large pie, but I don’t know how that would affect the cooking time.
Play with it, have fun with it, and above all, let me know how it turns out!