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Mini Chicken Pies

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Servings 8 mini pies

Ingredients
  

  • 2 cups water or you can use chicken stock instead of the water and bouillon cube)
  • 1 cube of chicken bouillon
  • 1 tbsp butter
  • 1/2 tbsp oil
  • 1/4 cup onion finely chopped
  • 1/2 tsp salt
  • 2 tbsp flour
  • 1/8 teaspoon white pepper
  • 1/4 cup Heavy cream
  • 1/3 roasted chicken de-skinned, deboned and cut into cubes
  • 1 cup frozen mixed veggies
  • 1 pack of pastry dough
  • 1 large egg well beaten to use as glue and egg wash

Instructions
 

  • Preheat oven to 375˚
  • Add 2 cups of water to a pot and bring to a boil. Remove from heat.
  • Break the bullion cube into the hot water and let it melt. Stir until well combined.
  • Meanwhile, in another pot, melt the butter and oil together.
  • Add the onion and saute over medium-low heat for about 3 to 5 minutes.
  • Add half the salt once the onion has softened and continue to cook for another 5 minutes or until translucent. Do not brown the onion.
  • Add the flour and cook over low heat, stirring constantly, for 2 to 3 minutes.
  • Add the water and bullion mixture (or the chicken stock) to the sauce.
  • Simmer over low heat for an additional 2 to 4 more minutes, stirring, until thick.
  • Add salt, pepper and heavy cream, cook for 2 to 4 minutes. Make any necessary flavor adjustments to the sauce. If it is too runny, make a slurry: about 1 teaspoon flour with a little water until it is the consistency of heavy cream. Pour into the sauce stirring vigorously. If too thick, add a little more water, little by little.
  • Add the veggie mix. Cook until veggies are cooked through nd then add the chicken.
  • Continue to cook for another 3 to 5 minutes. Set aside to cool briefly.
  • In the meantime, unroll the dough and using a circle cutter.
  • Set the cut pieces aside and roll the leftover dough and continue to cut into shapes.
  • Place each cut circle pastry into the muffin tin and gently press down.
  • Cut circles slightly smaller than the first circles but big enough to use as a top.
  • Meanwhile cut out some shapes to help decorate your pies. d
  • Once the first circle has been placed in the baking tin, fill with the chicken sauce and set aside.
  • Then use the decorating dough to create your design on the top dough circle. Use well beaten egg as the glue. With the design finished, place the circle on top of the chicken filling and gently press down on the edges. Brush the top with egg wash.
  • Place in the oven and bake until golden brown and cooked through, cook about 30 to 40 or until the to pis golden brown.
  • Once cooked, allow to cool on a rack.