Ingredients: 4 cups chicken stock 3 lbs chicken breasts 1 premade pie crust 3 cups frozen mixed veggies 1 cup heavy cream 1 can cream of chicken condensed soup salt, pepper, celery salt, bay leaves, fresh parsley to taste
Directions: Step 1: I start with about 4 cups chicken stock and I prefer to make my own but you can certainly use premade. I add salt, pepper, celery salt, bay leaves, fresh parsley and a little bit of chicken bullion to the stock. Cube 3 big chicken breasts (3lbs) into about 1 inch cubes and put them in your stock. Bring to boil and then reduce to medium and simmer while we’re doing the next steps. Step 2: I use premade pie crust for the sake of time, but again, you can make your own if you’ve time. Roll out 1 crust onto a pastry sheet and gently roll with a rolling pin. I use the lid of my little crisco can which is about 5 inches in diameter as a template for my bottom crust. Cut your circles and then gently roll one more time. Grease the inside of your muffin pan thoroughly, this is VERY important because your pies WILL get stuck. In my experience it’s best to make 4 folds in the pastry and then place it into you muffin pan using your knuckle to gently pat it down. For your top crust use a smaller template, I use a juice glass which is about 3 inches wide. Grease or butter one side of your top as well as the rims of your bottom crust as this will help ensure a good seal on your pies. By now your filling should be nearly ready, you’ll need to add your veggies, I actually think frozen mixed veggies are perfect for this dish. After you add those add about 1 cup or so of heavy cream and a can of cream of chicken. These will thicken your filling up to a consistency of gravy. Anything runnier and your pies will be soggy. Stir your filling for a few more minutes and then let stand while it thickens up. Step 3: Spoon your mixture into the tins, filling to just under the rim. place your top on and pinch together the bottom and top crusts to get a good seal. Your pies will leak if you don’t get a good seal or if you forget to poke a couple holes in the top. Pop those in the oven at 450° for about 15-20 minutes or until your crust is golden and flaky. Let them cool for a few minutes and you should be able to run a butter knife around the edge and use a spoon to pop them out of the tins! These go great with mashed or roasted potatoes or try lamb for a more traditional taste!
