If you know me – or have read this blog for a while – you probably know I have a minor obsession with savory pies. I love the flaky crust that surrounds an entire meal, but making them can be a bit of a pain. However, after Thanksgiving, I took some leftover chicken and made mini chicken pot pies for Bob and some friends, and little vegetarian versions for myself. I was very happy with my savory pie – and all the chicken ones were eaten, so I’m assuming they were good. (Bob says they were so I’ll go with it.)
I started with the vegetables for the pies – essentially I made the same filling except I added chicken to the mix after I took out some of the filling for my pies. Onion, carrot, celery and garlic made the base, liberally seasoned with salt and pepper. Once cooked a bit, I added vegetable broth and then some heavy cream and parmesan cheese. That was it. The dough was basic pie dough, rolled thin and everything was baked in muffin tins. They came out pretty too.
I loved my pie. A touch salty, a touch creamy and filled with vegetables. the crust really made it all come together.
It’s been a bit since I made these, but I think the recipe is right. Taste along the way and you will be fine.
- Basic pie dough
- Leftover cooked chicken (about 1 cup if using)
- 1 large carrot
- 1/2 large onion
- 3 stalks celery
- 3 cloves garlic
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1 handful parmesan cheese, grated
- salt and pepper to taste
- oil for pan
Pre-heat oven to 375. Grease muffin tins.
Chop Carrot, onion, celery and garlic to desired size (I like rough chopped for a rustic feel). Heat a tablespoon of oil in a hot pan and then add vegetables. Cook, stirring frequently, for about five minutes. Season with salt and pepper, then add the vegetable broth and cook, uncovered, over medium heat for another 10 minutes. The broth should be mostly absorbed.
Add chicken if using, otherwise, skip. Add cream and combine. Reduce heat a little and cook until the cream begins to thicken just a little then remove from heat and add the cheese. Mix to combine. Taste and adjust seasoning as needed.
While the filling is cooking, roll out the pie dough very thin. cut into circles to line the tins, and leave enough dough to form a top crust.
Fill the lined tins with filling, then cover with another circle of dough. Bake about 35 minutes until the dough is flakey and a little browned. Remove from tins and enjoy hot or room temperature.