Mini Pot Pie

Cooking for a Crowd with a Mini Pot Pie.

Tools

Cap from a spray can of oil
Rolling Pin
Cap from a soda bottle


Mini Pot Pie Crust Ingredients:
• 2-1/4 cups flour
• 1 tsp. salt
• 2 tablespoons sugar
• 1 cup shortening or butter
• ¼ to ½ cup of ice cold water

Mix flour, salt and sugar in large bowl. Cut in shortening/butter using a pastry blender, food processor or 2 knives until mixture resembles coarse meal.

Add water, slowly one tbsp. at a time, mixing lightly with fork until flour mixture is evenly moistened and sticks together when pinched.

When you roll out the crust- roll into a rectangle instead of a circle. Take the spray can cap – and cut one circle at a time and place it into a mini-muffin holder on the tray. Lightly press to fill the mini-muffin container and continue until you line all 24 with pie crust.

Chicken Mixture

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk

1. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
2. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
3. For the crust, make a full pie crust recipe. Separate the crust in to thirds. Use 2/3 for the bottom pie crust. When you roll out the crust- roll into a rectangle, instead of a circle.
4. Take the spray can cap – and cut one circle at a time and place it into a mini-muffin holder on the tray. Lightly press to cover the sides and continue until you line all 24 with pie crust. (Keep in mind- if the pastry is too thin- the pie will break and spill when you remove it)
5. Fill ¾ of the way full with the chicken mixture. Now take the last third and roll into a thin rectangle. Use the soda cap lid to cut out the tops of the chicken pot pie. Smash lightly with your fingers to the width of the pie. The smashing will also serve to give the pies a home-made look!

   Bake at 350 degrees for 12 minutes.

   Source: allrecipes.com