Saturdays with Rachael Ray – Muffin Tin Pot Pies

I definitely feel like I’m getting to the end of this pregnancy.  Every week, as I plan my menu, I start looking for easier and easier meals to bring to the table – simply because I don’t have the energy to be in the kitchen for very long.  And give me a recipe that has both veggies and a protien in it so that I don’t have to worry about much of a side dish?  I’m sold!!

This recipe for these mini pot pies has been on my list for a little while, and I’m so happy I finally got around to making them.  They were super easy, and full of goodness.  I do have to say, though, that I usually only make half of a recipe to feed our small family – especially with Rachael Ray recipes because the portions are usually so large.  I don’t know if I went wrong somewhere, or if it’s because I didn’t really measure anything for these – just eyeballed it – but I ended up with a ton of filling.  Enough to fill all 6 cups, plus a little extra.  I didn’t mind, though, because 1 wasn’t really enough for a serving, especially just served with a salad.  I think most adults would want 2 of these, and 1 would probably be good for the kids.

Muffin Tin Pot Pies
From The Rachael Ray Show

Makes 6 individual pot pies

Total time: about 45 minutes

1 pound boneless, skinless chicken breasts
1 bay leaf
1 medium onion, halved, divided
1 tablespoon extra virgin olive oil
a handful of mushroom caps, sliced or chopped
1 small rib celery, finely chopped
½ cup defrosted frozen peas and carrots
2 tablespoons butter
2 tablespoons flour, plus a sprinkle to roll out dough
¾ cup chicken stock
¼ cup cream or half-and-half
1 rounded tablespoon Dijon mustard
2 tablespoons fresh thyme or dill, finely chopped
salt and pepper
8-ounce sheet frozen puff pastry dough, defrosted
1 egg, beaten with a splash of water

Preheat oven to 400ºF.

Place chicken in a pan with 1/2 of the onion and bay leaf. Cover with water and bring to a boil then reduce heat to simmer. Gently poach chicken until cooked through. Remove from liquid and dice or shred with forks in a mixing bowl.

Meanwhile, heat a small skillet over medium-high heat. Add mushrooms and brown 5 minutes. Finely chop remaining 1/2 onion and add to the pan along with the celery. Season with salt and pepper, and cook until tender, a few minutes more. Add frozen veggies and heat through, a minute or 2 more. Add veggies to bowl with shredded or cut chicken.

Return the skillet to the heat and add butter. Melt butter, add flour and cook 1 minute. Whisk in stock and let thicken a minute or 2. Stir in cream and heat through. Add Dijon, dill or thyme, and salt and pepper to taste. Turn off heat and pour over chicken and vegetables, and stir to combine.

Wipe a large, 6-cup muffin tin with oil or spray with cooking spray. Roll out dough and cut into 6 squares. Place each square in a cup, fill with chicken, vegetable and gravy mix. Pull in all four points of the crust over the filling so they meet in the middle, forming 6 individual pot pies. Brush pies with egg wash and bake 25-30 minutes until crisp and deeply golden. Let stand a few minutes before removing from the muffin cups. Serve with a green salad or other leafy green vegetable alongside.

Saturdays with Rachael Ray rules:

* You can link any blog post, present or past, as long as it is a Rachael Ray recipe.
* Your blog post must link back to this post, mentioning Saturdays with Rachael Ray.

That’s it!! Simple, simple. Just make sure the recipe is a Rachael Ray recipe – it doesn’t matter if it comes from her talk show, 30-Minute Meals, her magazine, or one of her cookbooks. But it must be from Rachael Ray. Any posts that don’t follow these two rules will be deleted from the Mr. Linky.

I can’t wait to see what you’ve made!

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