As a fully-fledged nation of pie lovers, it is safe to say that British Pie Week continues to grow year on year at it is embraced by the masses. With the eleventh annual event coming to end soon we hope you have indulged in your perfect pie. If not here’s a recipe for one of our favs.
With new research revealing that 75% of people enjoy a pie at least once a month, it can’t be disputed that it is a staple of British culinary culture. Especially when the weather is as it has been as of late there can’t be many better things than tucking into a lovely hot meaty pie.
The same survey also revealed that 79% of people would be willing to pay more for a homemade pie. Now ok we’re not suggesting making pies to sell, but to celebrate the eleventh annual British Pie Week here is a delicious recipe that you can make at home. With a golden flakey crust and a delicious filling, the Mini Chicken Pot Pie is a sure fire winner.
And the beauty of pie recipes is that there really is no limit as to what filling you include……we just hope this gives you ins-pie-ration.
Also as a note this recipe is gluten free, and fits into a paleo diet.
Mini Chicken Pot Pies
Prep Time: 30 mins / Cook Time: 45 mins / Total Time: 1 hour 15 mins
Makes: 4 servings
Ingredients
Crust:
- 1 cup almond flour
- ⅓ cup cassava flour
- ¼ tsp sea salt
- 4 tbsp cold butter or organic palm shortening (for dairy-free)
- 1 large egg, whisked
- ½ tbsp cold water
Pie Filling:
- 1 boneless, skinless chicken breast
- 2 cups chicken broth
- 2 carrots, peeled and diced small
- 1 celery stalk, sliced and diced
- ⅓ cup onion, diced
- 1 cup broccoli florets, chopped small
- ⅔ cup frozen peas
- ⅓ cup full-fat coconut milk
- 2 cloves garlic, minced
- 1 tbsp arrowroot powder
- ½ tsp fresh rosemary, chopped
- ½ tsp fresh thyme
- salt and pepper, to taste
Egg Wash:
- 1 large egg, beaten
- 1½ tbsp water
Instructions
- To make the crust, stir together the flours and salt in a mixing bowl. Cut in the butter or shortening using a pastry cutter or your fingers until you have a crumbly mixture.
- Add the egg and water and use your hands to knead until a ball of dough forms.
- Wrap the ball of dough in plastic wrap and place in the freezer while you make the pie filling.
- Preheat the oven to 375 degrees fahrenheit.
- Heat the chicken broth in a pot on medium-high heat and bring to a boil. Once boiling, add the whole chicken breast, cover the pot and reduce the heat to low. Simmer the chicken breast for 15 minutes or until done.
- Remove the chicken to a cutting board and let rest for a minute.
- Add the carrots, celery and onion to the pot and cook uncovered on medium heat for 3-4 minutes. While cooking, use two forks to shred the chicken into small pieces and set aside.
- Add the remaining pie filling ingredients to the pot and stir to combine. Increase the temperature to high and boil for 2-3 minutes uncovered, to thicken the liquid. Then add the shredded chicken and stir.
- Divide the pie filling between four 7-ounce ramekins.
- Remove the dough from the freezer and slice the ball into quarters with a knife. Roll each quarter into a new ball. Use a tortilla press to flatten the individual ball between two pieces of parchment paper or roll the ball out. Remove the top piece of parchment paper and flip the dough circle on top of a ramekin. Remove the other piece of parchment paper and gently press down on the sides to seal the top. Remove any excess dough.
- Make the egg wash by whisking together the egg and water. Use a pastry brush to brush the tops of the pot pies.
- Place the ramekins on a baking sheet and cook for 30 minutes, or until golden.
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