Chicken Pot Pies - to Go

Too tired to come home and make dinner? Pop a chicken in the microwave and nuke it!

You need:
A very large cookie cutter (any shape)
Rolling Pin
Cutting Board
Measuring spoons & cups
Saucepan
Large pan for boiling chicken
Whisk
Spoon
Knife
Basting, or pastry brush

These little pies are good because you can really put whatever you want in them.

My ingredients include:
1.5 C. Broccoli
1.5 C. Asparagus
(We differ on what we like)
1.5 C. Peas
2/3 C. Onions
4 Boneless/skinless Chicken Breasts
3 Cloves Garlic
2 Large Stems of Basil
Salt & Pepper
1 Rectangle of Butter/Margarine
2 C. Milk
1 C. Flour plus 3 heaping tablespoons for the sauce
Pre-made Pie Crusts
Olive Oil



You will want these to be easy/quick to make on the weekend, so try a pre-made pie crust that comes in a roll. Remember to pull them out of the freezer before you start. They will need to be a little colder than room temperature to work with.

Pre-heat oven to 350 degrees F.

Boil the chicken first. (You will need some of the stock for the sauce.)
Put 1 Tablespoon of salt in with it.
(I also put the basil stem in)


You need to chop every ingredient into small pieces, so it can fit in the pie.

Put 2-4 Tablespoons of margarine into a sauce pan. (Medium heat)

Chop the basil into small pieces. Do not cut up any tiny pieces, you will use those for garnishing later.

Peel and chop the garlic cloves. Put basil & garlic into the pan. Add the onions & stir. Add salt and pepper to taste.

While that is going, pull out the chicken breasts, and cut into tiny cubes. Reserve 2 cups of the stock and dump the rest.

When the onions appear to look clear, add the chicken, and mix thoroughly.

Using the large pan from the chicken, put in 3/4 to 1 stick of margarine, salt & pepper. Turn heat to med-high.

Add 3 heaping Tablespoons of flour to 2 cups of milk and whisk. Pour mixture into the melting butter.

It's important not to walk away. Keep whisking. When it gets too thick to stir, add a little of the chicken stock. Continue to whisk. Add a little milk, or stock to get it workable.

Remove from heat, and add the sautee mixture with chicken. Mix thoroughly, cover, and set aside.

Flour your work surface, unroll the dough, and spread a small amount of flour over the top.

Very little rolling needs to be done with the pre-made dough. Run the roller over it once or twice to make sure the thickness is uniform.

Using the large cooking cutter (mine is a chicken) cut out as many shapes as possible. Knead the leftover dough, roll out, and cut more. Make sure the board stays floured so the dough doesn't stick.

Drizzle a small amount of olive oil in a baking pan. Place a few fresh leaves of any herb if desired in the pan.

Brush a small amount of olive oil around the edges of the dough, and place the filling in the center. Top with broccoli bits.

Cover with second layer, pushing down around the edges with your fingers to seal.

Place a tiny basil leaf on top. Brush a small amount of olive oil over the tiny basil leaf.

Cut slits into the top to release steam.
(I cooked a couple without doing this and they were fine.)

Bake in the oven for 12-15 minutes. Top should be a golden color, and the dough should be thoroughly cooked.

Remove and either serve, or let cool completely.

Once it's cooled, put it in a freezer bag for later in the week when you don't have time to cook.