This is old-fashioned comfort food, individual chicken pot pies. Even your kids will like these little pies.
You can use your favorite recipe for the crust or purchase ready-made pie dough at the grocery store.
pie dough for a double-crust pie
1/2 cup diced onion
1/2 cup 1/4-inch diced carrots
3 tablespoons butter
1/2 cup diced celery
1 1/2 cups, 1/2-inch diced potatoes
1/2 cup water
3 tablespoons all-purpose flour
2 cups chicken broth
2 cups cooked chicken cubed
salt and pepper to taste
1 egg for a wash
1 tablespoon water
- Sauté the onions and carrots in the butter. When the onions are crisp tender, about one minute, add the celery, potatoes, water, and broth. Cook for another five minutes. Make a slurry with the flour and stir that in. Let simmer for five minutes or until the gravy thickens. The vegetables should be firm and nearly cooked. Add the cooked chicken. Salt and pepper to taste.
- Preheat the oven to 350 degrees.
- While the filling is cooking, roll out the dough to 1/4-inch thick. Cut out 12 circles six inches in diameter. Place a circle of dough in each of six mini-pie pans. Form the bottom crust.
- Add the filling to each pan, top with a crust and seal the edges with a fork. Cut three slits in the top of each to vent the steam. (Or if you choose, you can make a lattice crust.)
- Whisk an egg with one tablespoon of water and brush the crusts to give them a golden sheen after baking.
- Bake for 15 to 20 minutes or until the crusts are golden and flakey.