Entree

Chicken Pot Pies

Filling Ingredients:

  • 1 small onion, diced
  • 1 garlic clove, minced
  • 2 tablespoons olive oil
  • 1.5 lb chicken, cooked and shredded or diced
  • 1 cup peas
  • 1 cup carrots cut in small pieces
  • 1 cup mushrooms diced
  • 1 cup green beans cut in small pieces
  • 1/2 cup corn
  • 1/4 cup chicken stock
  • 1/2 cup heavy cream

Roux Ingredients:

  • 2 tablespoons flour
  • 2 tablespoons butter
  • 1/2 cup chicken stock
  • salt and pepper to taste

Directions:

In a saucepan, add the oil, onion, and garlic. Saute over medium heat until translucent. Add the chicken,  vegetables, and stock and let cook for about 10 minutes, stirring occasionally until the vegetables are tender.

In a separate pan, make the roux by adding butter, letting it melt and the adding the flour, whisking constantly. Cook that for about 3 minutes, add stock and stir well until all the flour is dissolved and the cream is thick. Add more stock if needed.

Add the roux to the chicken mixture, along with the heavy cream (add more cream as desired – if you like a more creamy filling.) Cook for 5 minutes. Set aside.

For the crust use your favorite pie crust recipe or store bought.

Roll the pastry dough out into a your desired dish (you can make one large pie or individual small versions). Add the chicken mixture. Cover with another round of pastry and brush with egg wash. Slice a small slit into the middle for the steam to escape. Bake until pastry is beautifully toasted.

Regina’s Signature Pie Crust

Ingredients:

  • 400 grams of flour
  • 300 grams butter
  • 1 egg yolk
  • salt to taste
  • 1 tablespoon cold water

Directions:

Mix all of the ingredients together until it forms a smooth ball. Wrap in plastic wrap and refrigerate for 1/2 hour. If you have left over dough, you can freeze this dough and it works very well.