Rustic Tuscan Chicken Pot Pie
Prep Time: 65 mins
Cook Time: 50 mins
Servings: 4-6
What You'll Need ( Crust ) :
2 1/2 cups all purpose flour
2 tbsp sugar
1 tsp salt
2 sticks ( 16 tbsp ) of chilled butter
4 tbsp coconut oil
1/4 cup ice water
1/4 cup chilled vodka
Combine flour, salt, and sugar in a standing mixer or food processor
Add chopped, chilled butter, and coconut oil to dry ingredients
Sprinkle mixture with ice water and chilled vodka, the dough should begin to form smooth, uneven clumps
Transfer mixture to a bowl, cover with plastic wrap and store in the refrigerator for 1 hour
Once the dough has chilled, roll out the dough, and cut it into small circles, about 3 inches in diameter, place the small dough circles into muffin tin creating a shell for the filling
With extra dough cut out small leaves and set aside
What You'll Need ( Filling ) :
1 1/2 cups Snowville Creamery whole milk
1 tbsp Snowville Creamery creme fraiche
2 medium chicken breasts
2 medium cloves of garlic
3 cups of mushrooms
1 large tomato
1 tsp salt
1 tsp pepper
1 tbsp parsley
2 tbsp all purpose flour
2 tbsp olive oil
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Sauté chicken breasts on medium heat in olive oil after dusting chicken breasts with salt and pepper.
Remove chicken breasts from pan and set aside to rest.
Add to pan garlic, basil, mushrooms, milk, tomatoes, salt, and pepper
Let sauce simmer on low heat stirring occasionally for around 5 minutes
Dice chicken breasts and add to the sauce
Let the sauce reduce for 10 - 15 min then add flour thickening the sauce to a perfect consistency for filling the pie crusts
Let filling cool then spoon filling into the pie crusts making sure to keep the filling level with the edge of the crust.
As a final touch, add the small cut out dough leaves to the top of filling
Bake at 400 degrees for 15 - 20 minutes, or until pie crust is golden brown, on center oven rack
Remove pies from the oven, let cool, and enjoy!
