Chicken Pot Em{PIE}nadas

So since I am not a pie fan, I have never really cared to make pie crust. In fact, in the past 10 years I have only attempted to make pie crust one time. It was about a year after Ben and I were married. Apparently there is a science to making a perfect pie crust, and let's just say I was no scientist that day! Since that sad day of tasteless tough pie crust, I have just resorted to buying refrigerated pie dough whenever I was in a dire need to actually make a pie, which was hardly ever. That is until I discovered my love for chicken pot pies. I am a sucker for those!

A perfect pot pie has just the right balance of seasoned chicken, savory veggies and a smooth creamy sauce to pull it all together. Since chicken pot pies quickly became a monthly staple at our house, I began feeling guilty that I was always using the premade pie crusts. I'm not a huge fan when it comes to preservatives. I'd rather make my own ingredients from scratch. Anyway, I decided it was time to make a noteworthy and somewhat healthy pie crust using a blend of all purpose and whole wheat flour. These bad boys turned out with just enough flake and had a crisp buttery taste. Success!

Oh, and did I mention that I like to keep things fun and interesting around here, especially when I am wanting my children to be excited about eating different foods. Instead of your traditional family style pot pie, or even individual ramekin pot pies, I decided to make handheld Chicken Pot Em{PIE}nadas by scooping the filling into the center of rolled out dough, folding them over and baking them on parchment paper. They turned out quite cute and Braelyn loved being able to pick them up and bite right into them. Feel free to make these pies the traditional "crust on top" way as well.

Chicken Pot Em{PIE}nadas

 

Ingredients for filling:

1 large chicken breast, cooked and shredded (my preference of cooking explained below)

2 large or three small/medium sized potatoes

1 cup frozen vegetable mix (corn, green beans, peas and carrots)

1 tablespoon butter

2 tablespoons flour

1 clove garlic, minced

1 cup milk

1 teaspoon rosemary, finely chopped

1/4 teaspoon dried thyme

1/4 teaspoon pepper

1 teaspoon salt

1 teaspoon chicken bouillon
1/4 cup sour cream

 

Ingredients for pie crust:

3/4 cup all purpose flour

1/2 cup whole wheat flour

1 stick cold butter

1/2 teaspoon salt

1/2 teaspoon sugar

4-5 tablespoons ice cold water

Directions:
1. In a medium pot, bring 2 quarts of water to a boil. Place potatoes in water. Cover and reduce heat to a low boil for 35-40 minutes or until potatoes are tender when poked with a fork. Drain and set aside.
2. While potatoes are boiling, begin preparing pie crust. In a food processor, blend together both flours, salt and sugar. Slice very cold butter into tablespoon size slices (8 pieces) and add to food processor. Pulse mixture until butter appears to be in bead sized pieces throughout the mixture. Add water 1 tablespoon at a time and pulse mixture until dough begins to come together and is no longer crumbs. However, you do not want the dough to be wet.
 

 

3. Using hands carefully press the dough together, making sure it all sticks. Divide dough into six parts and pat into barely flattened discs. Wrap discs in plastic wrap and place on a plate in fridge.

 

 

4. Begin cooking chicken. (You may use any method of cooking for your chicken...boiling, rotisserie, grilled, etc. It should just equal to 1 cup cooked chicken) For my chicken, I pierce both sides with a sharp knife about 7 times on each side. I then rub each side of the chicken with salt, pepper, minced garlic and crushed rosemary (in addition to the ingredients already listed for filling). I then grill the chicken for about 6 minutes on each side until cooked through.


 

 

5. While chicken is cooking, cover and microwave vegetables on high in a microwave safe container with 2 tablespoons of water. Drain and set aside. Peel skin off potatoes and dice into 1/2" cubes. Set aside. Shred the chicken and set aside.

6. Begin making your cream sauce. In a medium saucepan on medium heat, melt butter. Add garlic and cook for 30 seconds. Add flour and mix until flour absorbs the butter. Slowly pour in milk. Whisk together vigorously while heating to smooth out lumps. Once lumps are smoothed and sauce begins to thicken, add rosemary, thyme, pepper, salt and chicken bullion. Stir for one minute more until resembling a cream soup consistency. Stir in sour cream and heat through.

7. Gently stir in chicken, vegetables and potatoes. Salt and pepper to taste.

8. Preheat oven to 375 degrees. Remove pie crusts from the fridge. Let sit 10 minutes. Lightly flour your work surface. Place one disc at a time on floured surface. Generously flour the top of the disc. Gently roll out disc about 8" in diameter to a thin crust, about 1/16" thick. If dough begins cracking on the ends. Dip finger in ice water and pinch back together. Place a 1/2 cup scoop of filling into the middle of the circle.

9. Gently fold over the crust and pinch the sides together. Place on a parchment paper lined cookie sheet. Repeat with remaining pie crusts, remembering to reflour your work surface.

10. Bake at 375 degrees for 20 minutes. Flip pastries and bake an additional 20 minutes. Flip one more time and bake additional 5 minutes, making sure both sides are lightly browned and crisp. Immediately remove and place on cooling racks. Let stand 5-10 minutes.

11. Break one open, smell the savory aroma of the steam and relish each flaky, buttery bite.

*Serves 6

 

Many of these steps can be prepared ahead or even omitted. Pie dough can be refrigerated for up to three days in advance. You can always use leftover chicken or potatoes. You can even use canned new potatoes if you prefer. Adjust any steps or ingredients to your own time constraints or preferences.