Ingredients: |
Ingredients: butter onion carrots mushroom chicken breast flour broth heavy cream pie crust thyme, salt, pepper, garam masala, bay leaves egg
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Directions: |
Directions:1. Cook diced chicken breasts 2. Melt butter over medium heat, sautee onion 3. Add diced carrots & mushroom, season with salt, pepper, thyme, bay leaves & garam masala 4. When the vegetables start to get soft, add a couple tbsp of flour & cook for another minute. 5. Add broth & cook until the mixture gets thick & starts bubbling. 6. Add heavy cream & cooked chicken, bring back to bubble. 7. Turn off the heat & let cool off.
8. Roll out the pie crust gently & cut out circles slightly larger than the circumference of the muffin tins (2 per pie). 9. Place one crust circle in each tin, fill with chicken & vegetable mixture, place the other crust circle on top & seal the edges. 10. Mix the egg with 2 teaspoons water and brush it all over the surface of the crust. 11. Preheat the oven to 350º F, place the pies on a baking sheet and bake 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly.
Pies can also be flash-frozen for 45 min. prior to baking & then stored in a freezer covered with aluminum foil. If cooking from frozen, preheat the oven to 350º F. Bake the foil-covered pies for 1 hour. Remove the foil and bake 30 to 50 minutes more, until hot and bubbly. |