Chicken Pot Mini Pies

By crisscut

Ingredients

• 2 pkg. pie dough, store bought
• 2 tbsp. butter
• 1 onion, diced
• 1 garlic clove, minced
• 1 sprig thyme leaves
• salt
• pepper
• 3 tbsp. flour
• 1 cup chicken stock
• 1/2 cup heavy cream
• 1 store bought rotisserie chicken, deboned
• 1 cup frozen peas and carrots, thawed
• 1 egg, beaten
• vegetable oil

Details

Servings 10
Preparation time 20mins
Cooking time 25mins

Preparation

Step 1

Defrost pie dough in refrigerator overnight.

Heat a large dutch oven over medium high heat and add butter. Saute the onions and garlic over medium heat until tender, about 4 minutes. Add the thyme and season with salt and pepper.

Whisk in the flour and cook for another minute. Add the chicken stock and heavy cream and simmer until slightly thick, about 8 to 10 minutes.

Fold in the chicken and peas and carrots and bring back up to a simmer.

Remove from heat and let cool. Refirgerate until totally chilled, about 2 hours.

Lay out the pie shell on a counter dusted with flour. Use a 3" cookie cutter to cut circles. Discard the excess dough.

Place 1 heaping tbsp. of the pot pie mixture in the middle of the circle and brush the edges with egg. Fold into a half moon and crimp the edges with a fork. Repeat with the remaining circles.

Add the pastries to the oil and fry for 3 to 4 minutes until the pastry is gold brown and the filling is warm throughout.