|Homemade Vege-Chicken Pot Pie|
I'm kind of a fan of those little pot pies, so I decided to see if I could figure out how to make a vegetarian version. Turns out I could and they are pretty tasty if I do say so myself. The ingredients are pretty simple and prep isn't bad either. You'll just need a lot of large muffin pans. Here's how it works:
1 cup All-purpose white flour
1/2 tsp Salt
1/3 cup plus 1 tbsp Shortening
2 to 3 tablespoons Cold water
1 can Canola Spray
1/8 cup White flour
2 tbsp Oil
1/4 cup Milk
2 tbsp McKay's Chicken Seasoning
1 pkg Frozen Mixed Vegetables
1 tbsp Cajun or New Orleans Style seasoning
1 can (diced) Loma Linda Chik'n Chunks, Loma Linda
Fried Chik'n, Worthington Diced Chik,
- Make up the pie crust. I use my trusty Kitchen-Aid to cut together the ingredients. Cut it all together, adding the water last till it's forms little balls somewhere between b-b's and small marbles. Then press it all together into a dough ball, then roll it our thin to make the pie crusts.I made a double batch. You might even have to triple it.
- In a large skillet add oil and heat on medium. Once it's hot, sprinkle in a couple of spoons of flour and stir it in. Add a little flour at a time until it begins to thicken. Then slowly add milk and seasoning and then put in water as the mixture thickens.
- Pour mixed vegetables and diced canned vege-chicken into the sauce mixture. Heat until it bubbles and everything is thoroughly cooked. Remove from heat and set aside.
- Preheat oven to 375º.
- Spray the muffin pans with canola oil.
- Find a glass about as big around as the bottom of the muffin compartments. Cut little disks from the pie dough and place them in the bottom of each muffin compartment. Then cut strips as wide as the depth of the muffin compartments and wrapped them around the inside of the compartment. Press the dough together at the bottom edge to make a little dough cup.
- Fill each cup with chicken and vegetable filling.
- Find a larger glass or biscuit cutter that's larger than top of the muffin compartment. Cut pie dough into disks and lay them atop the muffin compartments. Pinch the edges of the sides together with the top to make a mini-pie. With a very sharp knife, cut 3 small slits in the pie covers to vent as the pies bake.
- Bake on a baking sheet until crust begins to brown around the edges.
|Hot from the oven after I swiped two of them....|
You could easily make up a bunch of these for a potluck and take them arranged nicely on a plate. I'd probably cook them in cupcake papers, though, just to make sure they hold together.
© 2016 - Tom King
(photos by me)