Easter Mini Pot Pies & Honey Carrots

     Well, I'm still clearing out the kitchen and just because it was Easter Sunday didn't mean we needed to go out and buy more food just to have a special dinner. Instead, I searched on Pinterest to find some recipes using what I had on hand. So for Easter dinner we dined on homemade Mini Chicken Pot Pies & sweet Honey Glazed Carrots.

                   

Pot Pie recipe from A Spicy Perspective

Carrot recipe from Desert Now, Dinner Later

Mini Chicken Pot Pies

Here's what you need:

Dough

1 cup all purpose flour

1 tsp sugar

1/2 tsp salt

1 stick (1/2 cup) unsalted butter (cold)

3 or 4 Tbsp ice cold water

Pot pie mixture

8 oz chicken tenders (cut into bite size pieces) I used chicken breasts, since that's what I had

1/4 cup onion (chopped)

1 garlic clove (minced)

1 TBsp unsalted butter

2 tsp all purpose flour

1 tsp fresh thyme leaves (chopped) 

2 tsp fresh parsley (chopped)

1 - 2 dashes cayenne pepper (optional) I didn't add this

3/4 tsp chicken base (or 1 bouillon cube)

3/4 cup water

3 Tbsp heavy cream

3/4 cup frozen veggie mix

egg wash (1 egg + 1 Tbsp water, whisked)

salt and pepper to taste

How to make it:

For the pastry dough, place the flour, sugar, and salt in the food processor and pulse a few times.

Pour water over a cup of ice to chill.

Then cut the cold butter into cubes and add to the flour.

Pulse several times until the butter is cut into the size of peas.

Add 3 tablespoons of ice water (without the ice) and pulse again until the dough absorbs the flour and looks like soft pebbles.

Flour the work surface and dump the crumbly dough out onto the surface.

Press together into a flat square, then fold towards the center into a 3-section fold.

Roll the dough down to 3/4 inch and fold again in the same manner.

If the dough is not coming together sprinkle 1 tsp of ice water over the top and keep folding.

Fold and roll the dough 3-4 times, until it is smooth.

Then fold into a rectangle, wrap in plastic and chill.

Preheat the oven to 400˚F.

Spray a muffin tin with non-stick cooking spray.

Place a large skillet over medium heat, add the butter and onions.

Saute for 2 minutes, then add the chicken pieces and garlic.

Salute another 2-3 minutes, then add the flour, herbs, and chicken base.

Pour in the water and cream, then stir well.

Allow the mixture to come to a simmer to thicken, then add in the frozen veggies.

Taste for salt and pepper, add a couple of cayenne for a little kick (optional).

Remove from heat.

Take the pastry dough out of the fridge and roll out into a 12 inch circle.

Cut it into 4 equal triangular pieces.

Then fit each piece down into the down into the prepared muffin tin.

Spread them apart, they will grow.

Fill the pastry dough with the chicken filling, spooning in the creamy base.

Then loosely fold the flaps over the top.

Brush the egg wash over the top of the pastry dough.

Bake for 20-25 minutes on the bottom rack, until golden brown.

Allow to cool for 10 minutes.

To serve, run a butter knife around the inside of the edge of the muffin tins.

Tip the knife down and carefully lift each pot pie out.

Serve with the Honey Glazed Carrots and ENJOY!

Honey Glazed Carrots

Here's what you need:

1/2 TBsp extra virgin olive oil

1 lb baby carrots

3/4 cup chicken broth

1/3 cup honey

1 Tbsp white wine vinegar

1/2 tsp salt

1/4 tsp pepper

1 TBsp unsalted butter

How to make it:

Heat oil in a skillet over medium-high heat.

Add the carrots and cook, stirring once until starting to brown, about 2 minutes.

Add chicken broth, honey, vinegar, salt and pepper.

Bring to boil, reduce to simmer, cover, and cook for 10 minutes.

Remove lid and cook an additional 7-9 minutes more until carrots are tender and the liquid is syrupy.

Remove skillet from heat, add butter and swirl until melted.

Adjust seasonings if needed, serve hot.

ENJOY!

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