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Easy Chicken Pot Pies (Pasties) 












Easy Chicken Pot Pies (Pasties)

These are really easy pot pies to make because you can make them with a dough press..

The crusts are easy because you can use a just-add-water pie crust mix that comes out perfectly every time with only a minute of mixing.

There are three steps: make the dough, cook the filling, and then assemble your little pies. Once you get your filling made, you can make the crust and fill the little pot pies in minutes.

For the dough, use the directions on the package of your pie crust mix.br>
For the sour cream chicken filling:
1 large chicken breast, diced
1 large onion, finely chopped
1 tablespoon flour
1/2 cup water or broth
3 tablespoons sour cream
2 hard-boiled eggs, chopped
3 tablespoons fresh dill, chopped
salt
black pepper
1 egg, lightly beaten, for glazing

Brown the meat in a skillet. Add the onion and sauté for ten minutes or until the meat and onion are cooked.

Sprinkle flour over the meat mixture and continue cooking for one more minute to gelatinize the flour. Add the water to create an in-the-pan sauce.

Add the sour cream, stir to blend, and then remove from the heat. Add the chopped eggs, dill, and salt and pepper to taste. Set aside.
To assemble and bake your little pies:

Preheat the oven to 375 degrees.

Roll the dough out on a floured counter to a thickness of 1/4-inch. Cut the dough into 6-inch rounds using the back of the dough press. Place a round in the floured dough press. Place three tablespoons of the filling on the round. Brush water on the edges of the pastry. Close the dough press firmly to seal the edges of the pastry. Continue with the rest of the rounds and filling.

Place the completed pies on a greased baking sheet. Poke a few holes with the tines of a fork to vent the pies. Brush with a beaten egg if desired.

Bake for 15 to 20 minutes or until they are golden brown.
Dennis, the Prepared Pantry

http://www.nancyskitchen.com 


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