Ingredients for California Farm Single Portion Chicken Pot Pies
- For the pie filling
- 4 whole fresh chicken thighs, half pound, panseared in thyme, rosemary, garlic, cayenne pepper, salt in olive oil, 8 minutes per side, deboned, diced in 1/2”
- 1 Tbs olive oil
- 8 garlic cloves, peeled
- 1 cup each fresh green beans, fresh chopped celery, fresh sweet pepper, shallot, carrot, asparagus, parsley, yukon potato, diced in 1/2”
- 1/2 Tsp cayenne pepper
- 1 Tsp Flaked seasalt
- 2 Tbs flour
-
1/4 cup chicken broth
California Farm Chicken Breast Bouillion Powder or Paste
- 1 cup coconut cream
- To make six pie crusts:
- 2 cups bread Flour
- 3 Tbs yoghurt
- 1/2 cup warm water
- 3 Tbs olive oil
- 1 egg for egg wash
- Equipment: 6” cup size spring cake forms, rolling pin, hatchet, doughmaker, airfryer oven
- Cost: chicken 88 cents, vegetables 45 cents, other 20 cents, crust 55 cents, $2.28 per pie
Cooking Instructions for making California Farm Single Portion Chicken Pot Pies
Panfry 6 bottom pie crusts one minute, or the chicken filling might leak through. Mix flour, yoghurt and water, olive oil and flaked seasalt, run mixer till smooth dough, cut in half, make two balls. Roll six rounds from one ball, 11” diameter. In 11” skillet, heat each round till it feels pliable like a soft tortilla, one minute.
Make six top pie crusts. No need to prebake. Use other half of dough, make six balls, roll out to 6” diameter rounds, thick enough to be firm. Stretch the cover and seal the top of chicken pie filling.
Pansear the chicken thigh in cast iron skillet with garlic, thyme and rosemary, salt, pepper and olive oil, 8 minutes per side. Rest chicken on plate. Debone, dice in 1/2” dices. Bones go to garden fermenter.
Glaze 1/2” dices of green beans, shallot, carrot, celery, sweet paprika, asparagus, potato in leftover chicken drippings, garlic, thyme and rosemary from searing the chicken, 8 minutes. Coat with all purpose flour, stir. Add chicken broth, add coconut cream, add chicken dices and parsley, simmer till thick.
Measure and mix individual pie portions, use or freeze for future pot pies. This batch I made came to nine cups, six individual pies.
Oil the spring form base inside. Squeeze the dough so top edge curls over the side, tuck in edges till sealed. Fill the chicken pot pie. Stretch and press top crust down on the filling, place top round crust over. Brush top round with eggwash, make 4 knife slits on top.
Bake 45 minutes at 400F degrees in airfryer oven. Remove spring form after baking. Wrap extra pies in parchment paper, then in ziplock bags and freeze. Enjoy.
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