you in charge of bringing something to your potluck Xmas family dinner? Or, are you entertaining during the holidays? These adorable mini chicken pot pies are impossibly easy & quick to make and they will delight all your guests!
This is another recipe created for Janes as part of the #cuisinezavecjanes challenge. I am grateful for their continued confidence! For these little pot pies, I used Janes’ fully cooked carved chicken breasts. It’s definitely a great shortcut since the chicken pieces are all ready to use. Another good shortcut are ready-to-use frozen tart shells, because, well, aren’t we all a bit frazzled at this time of year? For me, with all the other preparations for the holidays, preparing and rolling down the dough just wasn’t an option this time. But if you have time, my favorite local chef Ricardo has a great recipe for a perfect shortcrust pastry that you can use.
- - 1/2 onion, thinly chopped
- - 1tbsp olive oil
- - 1 cup Janes' fully cooked carved chicken breasts, cut in smaller pieces;
- - 1 pouch à la King sauce mix
- - 2 cups milk
- - 1 cup water
- - 1 medium size carrot, thinly diced
- - 1 small yellow potato, thinly diced
- - salt and pepper to taste
- - 24 ready to use frozen tart shells
- - 1 egg lightly beaten
- In a medium size saucepan, cook the onions until soft. Mix the à la King sauce with water and milk and add to the onions. Stirring constantly, bring to a boil and lower the heat. Cook until the sauce thickens.
- Add chicken, potatoes and carrots. Season to taste. Put aside and let cool.
- Heat your oven at 350 F.
- Fill up 12 tart shells with the chicken mix and cover each tart with a second tart shell. Lightly press the edges of the dough together to seal. Press around the edges of the pies using the tines of a fork. Brush the tops of each pie with the beaten egg. Cut a slit into th
- Put the pies on a baking sheet (to prevent any dripping to fall at the bottom of your oven).
- Bake about 30 minutes or until the top is golden and the filling is bubbling up.