| Individual Chicken and Mushroom Pies |
Recipe type: Entree
Author:
Prep time: 1 hour
Cook time: 1 hour
Total time: 2 hours
Serves: 6
Porcini makes everything better. FACT. It's the poor man's truffle. (Note that you need a 4-inch cookie cutter and a 6-inch cookie cutter if uniformity matters to you - it doesn't matter to me, I just kinda cut big pieces and small pieces and fit them together willy nilly. The pies still tasted fine.)
Ingredients
- Frozen pie dough
- 1 small onion, finely chopped
- Half pound of wild mushrooms, chopped (like crimini, shiitake, chanterelle, woodear or trumpet)
- 1/2 package of dried porcini mushrooms, rehydrated in 1/2 cup chicken stock and chopped
- Reserved porcini broth
- 2 tablespoons flour
- 1 cup chicken broth
- Splash white wine
- 1 tablespoon butter
- 8 ounces chicken breasts, chopped into 1-inch cubes (they have to be small since the pies are individual)
- 1 small head of broccoli, chopped into smaller-than-bite-size pieces
- 1/2 tablespoon thyme
- 1/2 tablespoon sage
- Egg for egg wash
- Oil
- Salt and pepper
Instructions
- Season chicken breasts with salt and pepper. Saute chicken over medium heat in olive oil until lightly golden. Remove from pan and place on paper towel to drain.
- Saute onions and mushrooms over medium-low heat (add more oil if necessary) until browned and caramelized. Add the dry herbs.
- Deglaze with white wine. Once that is soaked into the mushrooms and onions, add the chicken back into the pan. Add the butter and flour. Whisk or stir in the flour until there are no clumps and allow it to cook for a minute or two.
- Add the porcini broth and chicken broth, and allow the mixture to simmer and thicken for 10 minutes. Add the broccoli and simmer for 10 more minutes.
- Reserve until ready for use or allow to cool before putting into pie crusts.
- Preheat the oven to 350.
- Roll out the pie dough and cut 6 circles with the 6-inch cutter and 6 circles with the 4-inch cutter.
- Spray nonstick spray onto your muffin pan, and fit the 6-inch pie crusts into the bottoms of the muffin pan. Fill generously with filling and place the 4-inch pie crusts over the top.
- Seal the tops and bottoms with the tongs of a fork, and poke a few holes in the top to vent.
- Brush egg wash over the tops of the pies, and lightly sprinkle a little sea salt or kosher salt for good measure. And because that extra crunch is always pleasantly surprising.
- Bake for 1 hour, rotating the pan halfway through.
Recipe by at http://www.knightattherestaurant.com/2011/09/08/individual-chicken-and-mushroom-pies/