Chicken and Mushroom (mini) pies

Today’s recipe is brought to you by a cookbook I received for my birthday. It was not something I had seen before, and the first recipe I opened to was for cooking kidneys. Hmm. It seemed not quite for me. But then, I flipped through it a bit more and found that almost all of the rest of the recipes were ones I wanted to try. I looked up reviews to see what people said, and someone mentioned these pies as being good. I decided to not only try them, but to double it and make some to take to a friend with a newborn. These were great because I froze the batch for her and was able to bake them fresh on the day she said she would like them. I also made a dessert from this book that I shared with her. She is a big Harry Potter fan, so I knew she would get a kick out of the recipes and the cookbook. But even if you’re not, these are still good pies. I added extra vegetables because that is how we roll. I also had enough extra pie crust and filling that I did a top-only pot pie with a pie dish for the extras. So many meals, and you can do the recipe in stages if you want, like I did.

The crust is a bit rich, but was nice and flaky. Definitely a recipe I would make again.

Directions for Chicken and Mushroom (mini) pies

Adapted from The Unofficial Harry Potter Cookbook

Pie Crust

  • 5 cups flour
  • 1.5 teaspoons salt
  • 2 sticks (16 Tablespoons butter), cut into pieces and chilled
  • 16 Tablespoons vegetable shortening, cut into pieces and chilled
  • 1-1.5 cups water
  • 1 egg, beaten with 1 Tablespoon of water

In a food processor, pulse the flour and salt to combine, then scatter the pieces of butter and shortening on top. Pulse until the mixture looks like cornmeal (about 15 pulses). Transfer the mixture to a large bowl, then add 1 cup of the water, folding with a rubber spatula to combine. Add more water if necessary. You want the dough to stick together and it is better to be a bit wet than dry. Divide the dough into 4 equal discs, wrap in plastic wrap, then chill for at least 2 hours (or up to 3 days).

  

Meanwhile, you can start the filling.

When you are ready to make the pies, preheat the oven to 350 degrees F. Take the chilled dough and roll out one disc at a time on a floured surface until about 1/8-1/4 inch thick. Cut out 6 6-inch circles from two of the discs of dough. Using a large muffin tin (I used a mini bundt pan and did it in two batches), place 12 of the circles inside the tins, then fill with the filling. For the remaining 2 discs of dough, cut out 6 4-inch circles from each disc.

For the circles already in the muffin tin, brush the overhang of the dough with water. Then, place the 4 inch circles on top. Fold the overhang over the circle, pinching/pressing to seal the edges. Cut slits into the tops of the pies, then brush with the beaten egg. If you wish to freeze these at this point, wrap the trays well with plastic wrap and foil, skipping the beaten egg part. Brush with the beaten egg before you bake them (no need to thaw).

Bake for 60-75 minutes until golden brown, rotating halfway through baking.

Pie Filling

  • Vegetable oil
  • 1.5 cups chopped onion
  • 3 stalks celery, chopped
  • 4-5 carrots, chopped
  • 8 ounces cremini or button mushrooms, finely chopped
  • 4 Tablespoons flour
  • 2.25 cups chicken broth
  • 2 large chicken breasts (about 2 pounds), diced into 1/4-inch pieces
  • 1 teaspoon dried thyme
  • Salt
  • Pepper

Heat some oil in a large Dutch oven or pot. Add the onion, celery, and carrots. Saute for about 4 minutes until they start to soften.

Then, add the mushrooms, along with some salt, pepper, and half of the thyme, continuing to cook for 5-10 minutes until well-browned.

Sprinkle the flour on top, stirring and cooking for 1 minute. Then, add the chicken broth, stirring and cooking until the mixture thickens.

Add the chicken breast, the rest of the thyme, and more salt and pepper. Bring to a simmer and cook for about 5 minutes.

Remove from the heat and cool to room temperature, or refrigerate until ready to assemble the pies. Continue with the directions above for making the pies.

Directions for Chicken and Mushroom (mini) pies (without pictures)

Adapted from The Unofficial Harry Potter Cookbook

Pie Crust

  • 5 cups flour
  • 1.5 teaspoons salt
  • 2 sticks (16 Tablespoons butter), cut into pieces and chilled
  • 16 Tablespoons vegetable shortening, cut into pieces and chilled
  • 1-1.5 cups water
  • 1 egg, beaten with 1 Tablespoon of water

In a food processor, pulse the flour and salt to combine, then scatter the pieces of butter and shortening on top. Pulse until the mixture looks like cornmeal (about 15 pulses). Transfer the mixture to a large bowl, then add 1 cup of the water, folding with a rubber spatula to combine. Add more water if necessary. You want the dough to stick together and it is better to be a bit wet than dry. Divide the dough into 4 equal discs, wrap in plastic wrap, then chill for at least 2 hours (or up to 3 days).

Meanwhile, you can start the filling.

When you are ready to make the pies, preheat the oven to 350 degrees F. Take the chilled dough and roll out one disc at a time on a floured surface until about 1/8-1/4 inch thick. Cut out 6 6-inch circles from two of the discs of dough. Using a large muffin tin (I used a mini bundt pan and did it in two batches), place 12 of the circles inside the tins, then fill with the filling. For the remaining 2 discs of dough, cut out 6 4-inch circles from each disc.

For the circles already in the muffin tin, brush the overhang of the dough with water. Then, place the 4 inch circles on top. Fold the overhang over the circle, pinching/pressing to seal the edges. Cut slits into the tops of the pies, then brush with the beaten egg. If you wish to freeze these at this point, wrap the trays well with plastic wrap and foil, skipping the beaten egg part. Brush with the beaten egg before you bake them (no need to thaw).

Bake for 60-75 minutes until golden brown, rotating halfway through baking.

Pie Filling

  • Vegetable oil
  • 1.5 cups chopped onion
  • 3 stalks celery, chopped
  • 4-5 carrots, chopped
  • 8 ounces cremini or button mushrooms, finely chopped
  • 4 Tablespoons flour
  • 2.25 cups chicken broth
  • 2 large chicken breasts (about 2 pounds), diced into 1/4-inch pieces
  • 1 teaspoon dried thyme
  • Salt
  • Pepper

Heat some oil in a large Dutch oven or pot. Add the onion, celery, and carrots. Saute for about 4 minutes until they start to soften. Then, add the mushrooms, along with some salt, pepper, and half of the thyme, continuing to cook for 5-10 minutes until well-browned. Sprinkle the flour on top, stirring and cooking for 1 minute. Then, add the chicken broth, stirring and cooking until the mixture thickens. Add the chicken breast, the rest of the thyme, and more salt and pepper. Bring to a simmer and cook for about 5 minutes. Remove from the heat and cool to room temperature, or refrigerate until ready to assemble the pies. Continue with the directions above for making the pies.

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