Step 1: What You Will Need & Ingredients
A very large cookie cutter (any shape)
Measuring spoons & cups
Large pan for boiling chicken
Basting, or pastry brush
These little pies are good because you can really put whatever you want in them.
My ingredients include:
1.5 C. Broccoli
1.5 C. Asparagus
(We differ on what we like)
1.5 C. Peas
2/3 C. Onions
4 Boneless/skinless Chicken Breasts
3 Cloves Garlic
2 Large Stems of Basil
Salt & Pepper
1 Rectangle of Butter/Margarine
2 C. Milk
1 C. Flour plus 3 heaping tablespoons for the sauce
Pre-made Pie Crusts
You will want these to be easy/quick to make on the weekend, so try a pre-made pie crust that comes in a roll. Remember to pull them out of the freezer before you start. They will need to be a little colder than room temperature to work with.
Step 2: Prepare Ingredients
Boil the chicken first. (You will need some of the stock for the sauce.)
Put 1 Tablespoon of salt in with it.
(I also put the basil stem in)
You need to chop every ingredient into small pieces, so it can fit in the pie.
Step 3: Sautee the Basil and Garlic
Chop the basil into small pieces. Do not cut up any tiny pieces, you will use those for garnishing later.
Peel and chop the garlic cloves. Put basil & garlic into the pan. Add the onions & stir. Add salt and pepper to taste.
While that is going, pull out the chicken breasts, and cut into tiny cubes. Reserve 2 cups of the stock and dump the rest.
When the onions appear to look clear, add the chicken, and mix thoroughly.
Step 4: Make the Sauce
Add 3 heaping Tablespoons of flour to 2 cups of milk and whisk. Pour mixture into the melting butter.
It's important not to walk away. Keep whisking. When it gets too thick to stir, add a little of the chicken stock. Continue to whisk. Add a little milk, or stock to get it workable.
Remove from heat, and add the sautee mixture with chicken. Mix thoroughly, cover, and set aside.
Step 5: Prepare the Dough
Very little rolling needs to be done with the pre-made dough. Run the roller over it once or twice to make sure the thickness is uniform.
Using the large cooking cutter (mine is a chicken) cut out as many shapes as possible. Knead the leftover dough, roll out, and cut more. Make sure the board stays floured so the dough doesn't stick.
Step 6: Fill the Dough
Brush a small amount of olive oil around the edges of the dough, and place the filling in the center. Top with broccoli bits.
Cover with second layer, pushing down around the edges with your fingers to seal.
Place a tiny basil leaf on top. Brush a small amount of olive oil over the tiny basil leaf.
Cut slits into the top to release steam.
(I cooked a couple without doing this and they were fine.)