Chicken pot hand pies

By Mary Berg

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Mini pot pies to serve up at your next get-together.

YIELDS

1H 30 Mins

Ingredients

4 cups (1L) low-sodium chicken broth
1 (about 1/2 lb) chicken breast
2 tablespoons butter
1 leek or yellow onion, diced
1 stalk celery, diced
1 carrot, peeled and diced
Kosher salt and black pepper, to season
1 garlic clove, minced
2 tablespoons flour
1/2 cup (125ml) frozen peas
2 tablespoons finely chopped parsley
1/4 cup (20g) grated Parmigiano-Reggiano cheese
2 tablespoons sour cream
1 package (about 400–450g) frozen puff pastry, defrosted according to package directions
1 egg
1 tablespoon milk or water

Directions

Pour the chicken broth into a medium saucepan and add in the chicken breast. Place over medium-high heat and bring to a boil. Reduce to a simmer and cook for five minutes. Remove the pot from the heat, cover it with a lid, and let it sit for 15 minutes or until the chicken is cooked through. Remove the chicken from the broth and set aside to rest. Reserve one and a half cups of the broth for later and transfer the rest to a container to cool to room temperature before covering and storing in the fridge to use in another recipe.
Place a large skillet over medium heat. Add butter to melt, then add the leek or onion, celery, and carrot, season with salt and pepper, and cook for 5 to 6 minutes or until softened and lightly golden. Stir in the garlic and cook for another minute.
Stir in the flour and toast for one minute. Switch to a whisk and slowly add in one cup of the reserved chicken broth. Using two forks, shred the chicken and add to the pan along with the peas, parsley, Parmigiano-Reggiano, and sour cream. Season with salt and pepper, bring to a simmer and cook until thickened. You want the stew to be quite thick but, if it seems a bit dry, add more of the reserved broth. Set aside to cool completely. If desired, you can make the stew two days in advance and store it in the fridge.
Arrange your oven rack to the lowest position and heat the oven to 425º F. Line a sheet pan with parchment paper and set aside.
If your puff pastry comes in two sheets or blocks, roll each out into a nine-by-14-inch rectangle and cut each into six roughly four-and-a-half-inch squares. If your pastry comes as one large sheet, simply roll it into a 14 by 18-inch rectangle and cut it into twelve. Divide the chicken stew evenly into the center of each square and fold it over into a triangle, pressing the edges with a fork to seal. Transfer to the prepared sheet pan.
Beat the egg with the milk or water and brush the tops of each hand pie with a thin layer of egg wash. Cut a small slit in the top of each to allow steam to escape and bake the hand pies for 20 minutes or until golden and crisp.
Allow to cool slightly or all the way to room temperature before serving. Enjoy!