i love pot-pie. it is the ultimate comfort food. there's nothing healthy about a pot-pie which is probably why i enjoy it so much. the buttery crust combined with the delicious gravy is an ingenious combination. one time i made a shrimp pot-pie and it totally trumped the traditional chicken pot pie. i would have requested the shrimp version tonight, however, we had shrimp last night and i knew andy wouldn't go for it. so, i had to settle for chicken pot pie. i'm not complaining. it, of course, was delicious. andy decided to get fancy and make mini pot-pies. he created them by using an everyday muffin tin. for the sake of time he used a pre-made pie dough, but you're welcome to make the crust from scratch. i was worried that two baby pot pies wouldn't be enough for me but they're really rich and the addition of the rice makes them totally filling. andy ate his with his hands like a cupcake. i ate mine with a fork, as a well mannered lady should!
here's the recipe:
makes 4 munchkin pies
ingredients:
1 chicken breast, chopped into bite sized pieces
1/2 lb. mushrooms, quartered
1 onion, chopped
1 garlic clove, chopped
1/2 can peas
1/2 can corn
tbs butter
tbs flour
1 cup heated chicken stock
1/2 c. cooked rice (according to package)
one package of roll-out pie crust (there are two in one package)
egg-wash (one egg slightly beaten with one tablespoon of water)
preheat oven to 425
heat a sautee pan over medium heat with olive oil in it.
add chicken to pan and cook until done
remove the chicken from the pan and add more oil
add half of the onions and garlic and cook for 3 minutes
add the mushrooms and cook until done (about 5 min.)
remove the veggie combo from the pan and set aside
put in butter and the other half of the onions and garlic and cook for 5 min.
whisk in the flour to make a roux
slowly whisk in the heated stock and continue to whisk until the mixture thickens
add the peas and corn to the mixture and remove from heat.
spray muffin tins with cooking spray
put the roll out dough in the bottom of muffin tins, so that it fully covers the bottom and sides
layer rice on the bottom. put the chicken on top of the rice. add the mushrooms on top of that. and finish off with the pea and corn mixture. fill to the top.
cover with the remaining roll-out dough and make small slits in the dough with a butter knife
coat the top with the egg-wash.
bake for about 45 min.
makes 4 munchkin pies
ingredients:
1 chicken breast, chopped into bite sized pieces
1/2 lb. mushrooms, quartered
1 onion, chopped
1 garlic clove, chopped
1/2 can peas
1/2 can corn
tbs butter
tbs flour
1 cup heated chicken stock
1/2 c. cooked rice (according to package)
one package of roll-out pie crust (there are two in one package)
egg-wash (one egg slightly beaten with one tablespoon of water)
preheat oven to 425
heat a sautee pan over medium heat with olive oil in it.
add chicken to pan and cook until done
remove the chicken from the pan and add more oil
add half of the onions and garlic and cook for 3 minutes
add the mushrooms and cook until done (about 5 min.)
remove the veggie combo from the pan and set aside
put in butter and the other half of the onions and garlic and cook for 5 min.
whisk in the flour to make a roux
slowly whisk in the heated stock and continue to whisk until the mixture thickens
add the peas and corn to the mixture and remove from heat.
spray muffin tins with cooking spray
put the roll out dough in the bottom of muffin tins, so that it fully covers the bottom and sides
layer rice on the bottom. put the chicken on top of the rice. add the mushrooms on top of that. and finish off with the pea and corn mixture. fill to the top.
cover with the remaining roll-out dough and make small slits in the dough with a butter knife
coat the top with the egg-wash.
bake for about 45 min.
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