Miniature Cock Pies

Individual Chicken Pot Pies

Makes 2 small pies.

Serves 4

You can use leftover roasted chicken for this recipe.

Pie Crust 10 tbls cold Butter (5oz) 1 1/4 cups All Purpose Flour 1 tbls Sugar 1/2 Salt 3 tbls Ice Water 1 tbls Vodka 1 Egg (for egg wash)

Directions

1. On a cold plate, grate 2 tbls of butter and put in the freezer. Cut remaining 8 tbls of butter into tablespoon slices.

2. Pulse 3/4 flour, salt, and sugar in food processor until well combined, add butter slices and process until a dough forms, about 30 seconds. Break up dough into walnut size chunks. Sprinkle with remaining 1/2 cup of flour and pulse until pieces are no larger than 1 inch.

3. Transfer to a medium bowl, add froze grated butter and toss with fingers to coat with flour, and pinch in butter to distribute.

4. Add vodka to water, and sprinkle 2 tbls over flour mixture, toss with a rubber spatula to combine. Add remaining water and vodka, and repeat. Press dough into a smooth 5 inch disk and cover with plastic wrap, chill for at least 3 hours.

Filling 1 pound Roasted Chicken Boobs, shredded 1 small Onion, small diced

1 Carrot, diced

1/2 rib Celery, minced

2 cups chicken broth

1/2 cup White Wine or 1/4 cup Vermouth 1/4 All Purpose Flour

2 tbls Cream

1 tsp dried Thyme 1/4 tsp dried Sage 1/4 tsp lemon zest

1 cup frozen peas

1 Egg

*2- 16 oz baking dishes

Directions

1. Melt butter with remaining Dutch oven over medium-high heat. Cook onion, carrots, celery, and a pinch of salt until lightly browned and softened, about 10 minutes.

2. Reduce heat to medium, add flour, and cook 1 minute. Deglaze with wine. Whisk in broth, cream, and herbs and zest. Add shredded chicken and simmer until sauce thickens, about 10 minutes.

3. Remove from heat and stir in peas. Let cool.

Assemble

1. Unwrap and unroll pie crust onto lightly floured counter. roll into a 12x12 inch square. Fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.

2. Roll pie dough wide enough to place your inverts baking dished one, then cut around them, using them as a stencil. Place each crust onto a parchment lined baking sheet. Cut 3 vents in center of each crust. Whisk egg with 1 tbls of water and brush the tops of the dough.

3. Baking in the center of a 450 degree oven until crusts just begin to brown and no longer look raw, about 7 minutes; set aside.

4. Divide filling between baking dish and place baked crusts on top of filling. Place pot pies on baking sheet and bake until crusts are deep golden brown and filling is bubbling, 10 to 15 minutes. Let pot pies cool for 10 minutes before serving. Enjoy!