FOR THE FILLING
diced flat leaf parsley
green olives, diced
chicken breast, cooked and shredded
cooked mushrooms, diced
salt and pepper, to taste
FOR THE SHELLS
egg yolks, for brushing tops
1To prepare the filling, sauté oil, onion, tomato and olives for 5 minutes.
2Add the shredded chicken, mushrooms, salt, pepper, and parsley. Let the mixture cook for another 10 minutes.
3Dissolve the flour in the cream and mix it into the pot, stirring until thickened.
4Remove from heat and set aside.
5To prepare the shells, preheat the oven to 400 degrees.
6Mix dough ingredients until smooth.
7Press a thin layer of dough into mini pie pans to form cups.
8Put the filling inside just short of the rim and cover with the remaining dough
9Use a pastry brush to apply the egg yolks and bake for 30 minutes.
10Remove and cool for at least 10 minutes before removing from the pans.
About this Recipe
#Chicken Pot Pie
Originally Posted: Sat, May 24, 2014