Well, I’m back in Limerick for school! Kevin is staying with me for about a week, and now I can resume cooking for him. I just bought a food processor/blender, and I really wanted to use it. So, I decided to make some puff pastry with the food processor. I thought a chicken pot pie would be perfect. I recently saw someone make mini ones, so I decided to try.
I had found a recipe for the puff pastry dough, but then when I was about to cook it, I couldn’t find it. I ended up making it up as I went along, and it didn’t turn out too bad!
Starting off, I peeled and cut carrots (about 4 medium sized ones) into little chunks. I cut them lengthwise in half, then cut those pieces lengthwise, then chopped those into little cubes. I boiled them in hot water while preparing the meat.
The butcher I normally go to for my meat was closed, so I ended up buying my meat in Tescos which is not my favourite thing! It always goes off faster and overall, is just usually not as tasty. Handy enough, though, they had pre-sliced chicken breasts which made my job much easier and faster. I chopped up the chicken into small bits, and fried it up in a pan with a bit of butter.
While, the chicken was frying, I made the puff pastry. I added about 2 cups of flour (a little bit more later on), 2 sticks of butter (1 cup), and about 1 1/3 cups of water. I just kind of judged how much water should go in by stopping and feeling the dough along the way. Basically, I threw all of that into the food processor, turned it on, and waited for it to form a dough ball. Easy enough!
To make “mini” chicken pot pies, I used a muffin tin. It was non-stick, so I didn’t add any oil or anything to it. I took a spoonful of the dough (didn’t even roll it out!) and molded it around in the holes. Here’s where I went a bit wrong: I only placed them in the oven for about 5 min, when I should have left them until the pasty was completely cooked through. If I had cooked them properly, I would have either baked the pastry on its own in the tin for about 15 minutes until golden brown, or filled the little pies with their filling, covered with aluminum foil, and baked for about 20-25 minutes.
While the pastry was cooking before the chicken cooked through entirely, I added the carrots and the peas. I let that cook until the chicken was completely cooked through and the peas were soft. Then I poured in the cream of chicken soup. I stirred than in until every little pea, carrot, and slice of chicken was coated. I ended up not making enough pastry and just ate the filling on its own as well. It tastes just as good!
These little pot pies make great leftovers! Just reheat in the oven or microwave. Make sure to cover them to ensure the filling does not dry out. These were the easiest chicken pot pies I ever made; and they were delicious! Kevin loved them, and ate them all up!
- 2-3 chicken breasts
- 4 carrots
- 1 cup frozen peas
- 1 can cream of chicken soup
- 1 cup butter
- 2 cups flour (plus a little more)
- 1 1/3 cup water
Preheat oven to 375 degrees Fahrenheit. Peel, slice, and cut carrots into small little chunks. Boil until cooked through. Chop of chicken into small little pieces, approximately the same size as the carrots. Heat a pan to medium-high heat and begin frying the chicken.
While the chicken is cooking, prepare the pastry. Toss all the ingredients into a food processor, and pulse until a dough ball is formed.
Grease muffin tins if they are non-stick.
Once the chicken is almost cooked through, add the carrots and peas. Cook until the peas start softening, then pour in the cream of chicken soup. Stir and mix until the chicken, peas, and carrots are covered with the soup. Remove from heat.
Spoon the pastry into each hole of the muffin tin and push it around with fingers until it lines each muffin area. Bake for 15 minutes or until pastry is golden brown. Spoon in the filling.