https://www.frigidaire.com/Blog/Easy-Recipes/Chicken-Pot-Pie-Hand-Pies/
Chicken Pot Pie Hand Pies
Servings: 12 | Prep Time: 20 MINS | Cook Time: 25 MINS
Ingredients:
Chicken pot pie filling
4 TBSP. unsalted butter
1/3 cup diced yellow onion
1/4 cup carrot, peeled and diced
1/4 cup celery, diced
1 TBSP. minced thyme
3 TBSP. all purpose flour
1 1/4 cup chicken stock
1/2 cup whole milk
1 1/3 heaping cup cooked and shredded chicken breast
1/2 cup frozen peas
Salt and pepper to taste
Cream cheese pie dough
2 cups all purpose flour
1/4 tsp. baking powder
1/2 tsp. salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cubed
4 ounces cold cream cheese, cubed
1 TBSP. ice water
1 tsp. apple cider vinegar
1 egg beaten
Kitchen Tools:
Food processor
parchment- lined baking sheet
Chicken Pot Pies are a hearty comfort food classic. These Chicken Pot Pie Hand Pies are a handheld spin on the original. They’re great for on-the-go lunches or to transport to an event or picnic and a crowd pleaser.
INstructions:
1 Preheat oven to 425˚F
2 For filling: Melt butter in a medium saucepan over medium-high heat.
3 Add onions, carrot and celery and sauté for 3 to 4 minutes. Add thyme and season with salt and pepper. Reduce heat to medium and stir in flour and cook for 2 minutes. Stir in stock, followed by milk and continue to stir until mixture thickens enough to coat the back of a wooden spoon. Fold in chicken and peas, adjust seasonings and set aside to allow mixture to cool.
4 For dough: Place flour, baking powder and salt into a food processor and pulse 3 times. Add butter and cream cheese and continue to pulse until the mixture begins to come together. Add water and vinegar and continue to pulse until smooth dough forms. Divide dough into 2 flat disc, wrap in plastic wrap and refrigerate for 30 minutes.
5 To assemble: Roll chilled dough out onto a lightly floured surface into a 15” x 24” rectangle.
6 Cut out 3, 5”x 8” rectangles and brush the surface of each with the beaten egg. Place 1/4 cup of the filling mixture into the bottom half of each rectangle (leaving a 1/4 inch border).
7 Fold the top half of the rectangle-cut dough over the filling and gently press around the edges, getting rid of any air pockets. Using the back of a fork, seal the open edges. Gently score the top of each and brush with egg wash. Place them onto a parchment lined baking sheet.
8 Repeat steps 5-7 with the remaining dough and filling.
9 Bake for 18 to 22 minutes or until the hand pies are golden brown.
10 Allow hand pies to cool, about 10 minutes, before serving.
Crank up your cooking tip:
These can easily be made in advance and frozen for up to six months. When you’re ready to bake them, ensure even doneness in a shorter amount of time with the Frigidaire Professional Double Wall Oven with PowerPlus™ Convection.
http://kokocooks.com/2010/09/chicken-potpie/
chicken potpie
ingredients
2 c. low sodium chicken stock
1 c whole milk
2 Tbs butter
2 onions, finely chopped
2 carrots, diced
3 celery stalks, diced
3 cloves garlic, minced
Salt and Pepper
1 c frozen peas
1 c frozen corn kernels
2 c cooked chicken, cut into small chunks
¼ c plus 1 Tbs all-purpose flour
Fresh thyme leaves
Single crust pastry dough
1 egg
instructions
1 Pour the chicken stock and milk into a saucepan. Simmer over medium-low heat. Cover and keep warm.
2 Melt butter in a dutch oven over medium-high heat. Add onions, carrots, celery, and garlic and sauté until vegetables are soft. Season with salt and pepper. Add the peas and corn and cook another 2 minutes. Stir in the chicken.
3 Sprinkle the flour over the chicken mixture and stir until combined. Pour in the chicken stock mixture and keep stirring until the flour has dissolved. Place the mixture
into a 2 quart casserole or individual casseroles. Sprinkle thyme leaves over the top. Roll out pastry dough and cover the casserole dish(es). Crimp to seal the edges.
4 Beat the egg with a little bit of water in a small bowl. Brush the egg wash over the pastry dough. Bake in a 375 degree oven for about 20 minutes, or until crust is golden brown. Garnish with some thyme sprigs. Let cool for 15 minutes before serving.
* I used
disposable mini-loaf tins. The recipe fills about
four of them. They do freeze well. I cover and freeze them before baking.
notes
I've received a lot of questions about freezing and reheating the pot pies. Once the pot pies have been filled and covered with the pastry dough, cover with foil and freeze. To reheat: thaw ahead of time and bake, uncovered, according to the directions below.
When reheating frozen potpies, I cover the top with foil, and place them on a baking sheet. I bake at 375 for about 45 minutes, then take the foil off, and bake for another 15 minutes, or until the sauce is bubbly. Alternately, you could thaw the potpies in the fridge and then bake them for a shorter period of time – 20 minutes or so.
http://www.foodnetwork.com/recipes/ellie-krieger/chicken-and-biscuit-pot-pie-recipe-2124431?soc=rotdsocialpinterest&crlt.pid=camp.DRxFNcGWRFxA#lightbox-recipe-video
Chicken and Biscuit Pot Pie
Total:1 hr 5 min Prep: 25 min Inactive: 20 min Cook: 20 min
Yield: 6 servings
Level: Easy
Ingredients
For the filling:
Nonstick cooking spray
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
4 teaspoons olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
1/2 pound green beans, trimmed and chopped into 1/2-inch pieces
2 cloves garlic, minced
1 1/2 cups lowfat milk
1/4 cup all-purpose flour
1 cup low-sodium chicken broth
1 cup peas, thawed if frozen
1 1/2 tablespoons fresh thyme leaves
For the biscuit crust:
1/2 cup whole-wheat flour
1/4 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons canola oil
1/2 cup lowfat buttermilk
Directions
1 To make the filling:
Preheat the oven to 375 degrees F. Spray a large shallow casserole dish, or 6 individual casserole dishes with cooking spray. Season the chicken with 1/4 teaspoon each salt and pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over a medium-high heat. Add the chicken to the pan and cook for 5 minutes, stirring occasionally. Transfer the chicken with its juices to a bowl. . Add 2 more teaspoons of oil to the same pan and heat it over a medium-high heat. Add the onions, carrots and celery and cook until the vegetables begin to soften, about 3 minutes. Add the green beans, garlic and remaining salt and pepper and cook for 2 minute more. Add the milk. Stir the flour into the broth until it is completely dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low and cook for 2 minutes more. Return the chicken with its juices back to the pan. Add the peas and thyme and stir to combine. Season with salt and pepper, to taste. Spoon the mixture into the baking dish or individual dishes.
2 To make the crust:
Put the whole-wheat flour, all-purpose flour, baking powder, baking soda and salt into a food processor and pulse a few times to combine. Add the butter and pulse about 12 times, or until pebble sized pieces are formed. Add the buttermilk then oil to the food processor and pulse until just moistened. Do not over mix. Drop the batter in 6 mounds on top of the chicken mixture (1 mound on each individual dish, if using) spreading the batter out slightly. Bake until filling is bubbling and the biscuit topping is golden brown, about 20 minutes.
Go to link for the Step-by-Step Pics !
https://lovefoodies.com/mini-creamy-chicken-stroganoff-pot-pies.html
Prep Time: 35 Minutes
Cook Time: 30 – 40 Minutes
Serves: 4 – 6 Ramekins or one 8 – 9 inch pie dish
Mini Chicken Stroganoff Pot Pies with a to die for flaky buttery pie crust. Serve piping hot from the oven! So good! | Lovefoodies.com
Ingredients:
4 Chicken thighs or 3 Chicken breasts (allow 2 chicken thighs or more per person or 1 breast)
1 Medium Onion sliced, NOT chopped
3 Cloves Garlic crushed / minced
1 Handful of mushrooms, sliced.
3 Tablespoons Cornstarch
1 Tablespoon Balsamic vinegar
Salt & Pepper to season
1 – 2 Tablespoons Olive Oil
1 Tablespoon fresh or dried parsley for garnish
For the Sauce:
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 1/2 cups / 350 ml beef broth
1 tablespoon packed brown sugar
1/2 cup / 120 ml low fat plain yogurt
1/2 glass of your favourite white wine.
Salt and ground black pepper
TIP! If you like a lot of sauce with your meal, I suggest you double up on the sauce ingredients above.
The Pie Crust:
13 oz or 375 g Homemade Flaky Pastry. See here for recipe
1 lightly beaten egg
Instructions:
1. Make the Flaky Pastry recipe here and chill in the refrigerator whilst you make the chicken stroganoff. This should take you no more than 10 minutes to make.
2. Slice the chicken into thin strips and prepare the ingredients for the main chicken recipe and the sauce recipe.
3. In a bowl, add the chicken, season a little with salt & pepper & the balsamic vinegar, mix it all well.
4. In a drop of olive oil, lightly fry onion (cut it in slices not chopped) on a low heat until translucent, then add the garlic and sliced mushrooms. Cook until softened, then use a slotted spoon and remove from the pan. Turn the heat up high and add the chicken. Stir it all well so it cooks evenly. This should take only a few minutes if your chicken is thinly sliced.
5. Remove the chicken from the pan with a slotted spoon, keep the juices in there and then add butter.
6. When the butter has melted, add flour and cook, stirring constantly, until flour turns light brown, for about 2 minutes and it’s all combined.
7. Slowly stir in broth and add the white wine. Add brown sugar and bring to a gentle boil.
8. Reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes. Stir in yogurt then add the lemon juice and return to simmer.
9. When the sauce has reduced, add the chicken & onions etc and stir until all warmed through and the sauce starts to bubble, then set aside.
NOTES:
If the cream sauce is not ‘coating thickness then add some cornstarch mixed with a drop of water until it’s the thickness you can coat the back of a spoon. Season some more if you need, and sprinkle some parsley fresh or dry. and its done!
10. Preheat your oven temperature to 200 C, 400 F. Now we roll out the pastry on a floured work surface. Roll to a few millimeters thick and take one of your ramekins and cut circles out.
11. Grease each ramekin on the inside and all around the edge with butter, then fill with the chicken stroganoff about almost full.
12. Cut thin strips of pastry to go around the edge of each ramekin like in the photo. Place a strip of pastry around the edge of each ramekin, pressing down ever so gently so the pastry clings to the edge. Brush the pastry strip with egg once it is in place. Then place each cut out disc on to the ramekin, take a fork and gently push around the edges or the ramekins to join the top pastry to the strip.
13. Take a pair of scissors and snip a cross in the centre of each pie to allow steam to escape during baking. Then brush each pie top with beaten egg. If you have any pastry left over, you can cut out some leaves or use a mini cookie cutter and make some shapes for decoration on the top. Brush those with beaten egg too!
NOTE: It is at this point you can FREEZE the pies, MINUS the beaten egg. When you want to cook them, simply bring to room temperature and brush with beaten egg and cook as the recipe below.
14. Place the ramekins on a baking tray in case of overflow, and bake for approximately 30 – 40 minutes or until the crust goes puffy and turns golden brown. And there you have our lovely Mini Chicken Stroganoff Pot Pies!
Serve piping hot from the oven with a side of our garlic baby potatoes and oven roasted vegetables
...u where got eat soon kueh wihout the kueh...
Tᕮᗪ ⚡️ ᑎᗩIᗰᗩᑎ added,
yep, still stand by this. More studies in support coming out every day 
eg,
Tᕮᗪ ⚡️ ᑎᗩIᗰᗩᑎ added,
*
