MINI POT PIES
(Makes 20-24 mini pies)
*2 1/2 cups all-purpose flour
*1/2 teaspoon salt
*1 cup lard, chilled (or shortening)
*3 tablespoons ice water
*1/4 teaspoon white vinegar
*2 cups, cooked chicken/turkey, cubed
*1 cup sliced carrots
*1 cup frozen peas
*1 cup celery, sliced
*1 cup potato, chopped
*1/2 cup onion, chopped
*1/3 cup butter
*1/3 cup all-purpose flour
*1/2 teaspoon salt
*1/2 teaspoon black pepper
*1/2 teaspoon celery seed
*1/2 teaspoon poultry seasoning
*1/2 teaspoon garlic powder
*1 3/4 cups chicken stock
*2/3 cup milk
*2 cups swiss cheese, shredded
~Whisk the flour and salt together in a medium bowl.
~With a pastry blender, cut in the cold lard until the mixture resembles coarse crumbs.
~Mix the vinegar into the ice water.
~Drizzle ice water/vinegar mixture over flour.
~ Mix mixture with clean hands to moisten, adding more water a few drops at a time until the dough comes together.
~Gently mold the dough into a bowl.
~Wrap in a plastic wrap, and chill for at least 30 minutes.
~Remove dough from refrigerator and take plastic wrap off.
~Roll dough and take a large biscuit cutter and cut as many circles as possible.
~Press cut out dough into muffin pans.
~Preheat oven to 425 degrees.
~In a medium saucepan, combine chicken/turkey stock, water, carrots, peas, onion, celery, and potatoes.
~Cover and boil for 15 minutes.
~Stir in flour, salt, pepper, celery seed, poultry, and garlic powder.
~Slowly stir in milk.
~Simmer over medium-low heat until thick.
~Remove from heat.
~Scoop into muffin pans to about 1/4 from top.
~Sprinkle with cheese.
~Bake 35 minutes, or until pastry is golden brown and filling is bubbly.
~Remove from oven.
~Let cool 10 minutes, before serving.
-Instead of making the pie crust buy refrigerated pie, crusts.
-Substitute the pie crust of refrigerator biscuits. Flatten each biscuit out, and form into muffin pans.