Cupcake Chicken Pot Pies

One of the church groups in our town used to make individual chicken pot pies every Fall as a fund raiser. I remember waiting, with mouth watering, by the front window until I could see my Dad driving up our driveway. They were so amazing and the gravy to smother them in made them fantastic. I keep trying to duplicate them but to no avail. I never seem to have enough mini pie tins so I just tried it in my large cupcake tins. So close the what I am looking for but until then . . .Cute and fun. 

 Make a recipe of pastry for a double crust pie. If you have not made Pastry crust before go here for a link on how to do it. It is very easy the only equipment you really need is a pastry cutter. Divide dough into to pieces, one almost twice as big as the other. Divide each half into 6 balls starting with the larger half. Pat or roll out each of the 6 larger balls into a 7 inch circle.

 Tip: I use 2 pieces of waxed paper. Put one piece on your counter, place a ball of dough in the center. Pat out into a 3 inch circle. 

Cover circle with the other piece of waxed paper and roll into a 7 inch circle using a rolling pin.

The dough will slightly stick to the waxed paper so just carefully peel off the top layer. Pick up dough by the bottom waxed paper, place over one of the cups on a large muffin tin and gently peel off waxed paper. Gently help dough down into the cup making sure not to poke a hole in the crust. Allow the crust to fall over onto the cupcake tin.

Repeat process for each of the remaining cupcake sections. Fill each crust with filling (see below for a chicken filling). Repeat rolling out process with each of the smaller dough balls, rolling out to only 4 inches. Moisten surface of bottom crust before laying top crust over it. This will help to seal the edges.

Edges can be sealed together by pressing the tips of a fork around the edge of the crusts of by folding the outer crust up and cover the top crust and crimping in place. Make several slits in the top crust. Bake @ 400 ºF for 20-25 minutes or until crust is golden brown.

Filling:

1 3/4 cups chicken broth

• 1 cup sliced carrots
• 1/2 cup potatoes, cubed or veggie of your choice, cubbed
• 1/3 cup chopped onion
• 1 1/2 cups chicken, cooked and cubed
• 1 cup frozen green peas
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 2/3 cup milk
• 1/3 cup butter, melted
• 1/3 cup all-purpose flour

In a small pan add chicken broth and 3 veggies. Simmer until tender. While simmering combine butter and flour to make a roux, no need to cook but you can if you want. Do not remove veggies from heat but add peas, chicken, seasonings and milk.  Keep heat on and slowly stir in roux and stir constantly until mixture is thickened.