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Family Tested & Approved
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
To prepare the filling, sauté oil, onion, tomato and olives for 5 minutes.
Add the shredded chicken, mushrooms, salt, pepper, and parsley. Let the mixture cook for another 10 minutes.
Dissolve the flour in the cream and mix it into the pot, stirring until thickened.
Remove from heat and set aside.
To prepare the shells, preheat the oven to 400 degrees.
Mix dough ingredients until smooth.
Press a thin layer of dough into mini pie pans to form cups.
Put the filling inside just short of the rim and cover with the remaining dough
Use a pastry brush to apply the egg yolks and bake for 30 minutes.
Remove and cool for at least 10 minutes before removing from the pans.
About this Recipe
#Chicken Pot Pie
Last Updated: Sat, May 24, 2014