Ingredients
- Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 sticks (1 cup) unsalted butter, cold, cut into small
- 1/4 cup ice water, plus more if needed
Preparation
Step 1
In the bowl of a food processor, combine flour and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
Turn out dough onto a clean work surface. Divide in equal thirds, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight.
Filling:
1 pound skinless, boneless chicken breast halves - cubed
3/4 cup chopped carrots
3/4 cup chopped potato
3/4 cup fresh green beans cut into 1 or 2 inch pieces.
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
Other spices to taste (garlic, celery seed etc.)
2 cups of chicken broth
1 to 1 1/2 cups milk
1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, potatos, and beans . Add enough chicken broth cover and boil for 15 minutes. Remove from heat, drain (while saving the chicken broth,) and set aside
3.In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and spices . Slowly stir in 1 3/4 cup chicken broth and 1 cup milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4.Combine the Chicken mixture and the sauce. If it doesn't seem saucy enough, slowly add broth and milk one tablespoon and a time until mixture has a nice gravy. (Sorry to be vague here but you really just need to eye ball it. Especially if you are decide to add other veggies.)
To Assemble:
Each 3rd of dough will need to yield 4 dough rounds. (If you need to gather the scraps and re-roll a couple times that's fine.)
Roll each dough circle out until it is big enough to be pressed into the muffin tin with a half inch over hang.
After all the dough is in, add the filling into each tin. Be generous with the filling, you want it to dome on the top
Take the remaining 6 dough circles and one by one lay on top of the filling. Press the top and bottom dough layers together and trim excess.
Using the back of a knife or your finger, pinch the edges of each pie to seal.
Brush the top of each pie with an egg wash, milk or cream. (optional)
Cut a few slits into each pie to release steam when baking.
Bake at 425 for 30 minutes, or until pies are crisp on top and golden brown.