Wednesday, September 12, 2012
|See what I made?|
2 cups chopped and shredded, *roasted chicken breast
2 tbsp flour
1 tsp Knorr chicken boullion granules
1/2 tsp Lawry's garlic salt
A sprinkle of pepper
About 1 cup chicken broth
*ROASTED CHICKEN BREAST:
Place chicken breasts skin side up on a baking sheet. Drizzle with olive oil. Generously sprinkle with salt (I use kosher salt) and pepper. Place in pre-heated 350 degree oven; bake for about 35 minutes or until done; meat temperature should be about 165 degrees inside. Don't overcook! Remove from oven when done; allow to cool. Strip and discard skin and bones, then chop and shred chicken meat into chunks. All done! I usually roast and prepare a large pack of chicken breasts, then divide pieces into 2-cup portions and freeze, to be used as needed.
CHICKEN PIE FILLING:
Combine flour, chicken boullion granules, garlic salt and pepper in a large sauce pan. Slowly add chicken broth, stirring constantly. Continue stirring over a medium heat until sauce begins to bubble and thicken. Add chopped roasted chicken pieces to sauce. Remove from heat and allow to cool.
3-1/2 cup flour
2 tsp. baking powder
1 tsp. salt
1 stick butter, chilled well and cut into 1/2" pieces
1/2 cup vegetable shortening (I used lard for a very flaky crust)
5 tbsp (or more) ice-cold water
Combine flour, baking powder and salt. Cut in butter and shortening until mixture resembles a coarse meal. Add enough cold water for the dough to come together and form a ball. Knead until smooth. Let rest for 10-15 minutes.
BREVILLE MINI PIE MAKER:
Roll out dough, top and bottom crusts; fill and cook in pie maker, according to manufacturer's instruction.
TO MAKE HANDHELD PIES:
Roll out dough and cut out 5" or 6" circles. Fill each circle with cooled chicken filling (about 2 tbsp per circle). Fold in half and crimp around edges; slash top to allow steam to escape. Brush tops of pie with an egg wash (1 egg slightly beaten with a little milk or water added). Pre-heat oven to 400 degrees. Place pies on a foil-lined cookie sheet and bake for 15-20 minutes or until pies are golden brown.