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Handheld Chicken pies

chicken, potatoes and gravy in a handheld pie
Prep Time1 hour 30 minutes
Cook Time25 minutes
Total Time1 hour 55 minutes
Course: Main Course
Cuisine: African
Keyword: chicken pie, handheld pie
Servings: 10 small pies
Author: Kelly

Equipment

  • 1 measuring cups
  • 1 measuring spoons
  • 1 large spoon
  • 1 knife
  • 1 6 inch glass bowl
  • 1 Rolling Pin

Ingredients

Filling

  • 6 boneless chicken thighs (or 3 breasts, depending on preference)
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 large garlic cloves minced
  • 1 teaspoons salt
  • 1 teaspoons pepper
  • 2 teaspoons marjoram dried
  • 1 tablespoon tarragon dried
  • 3 medium potatoes diced very small
  • ½ cup celery diced
  • 4 cups chicken broth
  • 1-1/2 cups milk
  • ⅔ cup all purpose flour

Pastry

  • 4 cups unbleached all purpose flour
  • 2 teaspoons salt
  • 3 tablespoons sugar
  • 1 cup cold butter cut into thin slices 1 cup = 2 sticks
  • ¾ cup coconut oil softened
  • ½ cup filtered water
  • 1 egg, plus 1 Tablespoon water for egg wash

Instructions

Filling Instructions

  • In a large pot, cook chicken thighs on med-low with olive oil, onions, garlic, salt, and pepper until onions are tender.
    6 boneless chicken thighs (or 3 breasts, depending on preference), 2 tablespoons olive oil, 1 onion, 2 large garlic cloves, 1 teaspoons salt, 1 teaspoons pepper
  • Add potatoes, marjoram, tarragon, celery, and chicken broth.
    2 teaspoons marjoram, 1 tablespoon tarragon, 3 medium potatoes, 4 cups chicken broth, 1/2 cup celery
  • Remove chicken and dice while potatoes are cooking.
    6 boneless chicken thighs (or 3 breasts, depending on preference)
  • Combine flour and milk with a whisk and add to the pot. Stir on low until thickened and potatoes and chicken are cooked through. Remove from heat and cool. It doesn't have to get cold, but it helps if it is not hot.
    1-1/2 cups milk, 2/3 cup all purpose flour

Pastry Instructions

  • Combine 4 cups flour, salt, and sugar.
    4 cups unbleached all purpose flour, 2 teaspoons salt, 3 tablespoons sugar
  • Cut in butter and coconut oil until pastry in crumbly in texture. Coconut oil should not be hot, but can be softened.
    1 cup cold butter cut into thin slices, 3/4 cup coconut oil
  • Slowly add water until dough begins to stick together when pinched.
    1/2 cup filtered water
  • Form dough into two balls; touching and working with it as little as possible. Flatten both balls, wrap individually in plastic wrap, and put in fridge while filling cools.

How to Make Pies

  • Keep the dough in the refrigerator until ready to roll it out. Roll out dough until 1/8 inch thick. I used a 6" glass bowl to cut circles (see below).
  • Place a little filling on each circle, fold dough over, and pinch. Poke with a fork a few times so that steam is released while baking.

Baking Instructions

  • Place pies on an ungreased cookie sheet. Combine egg and water and brush the top of each pie with the egg wash.
    1 egg, plus 1 Tablespoon water for egg wash
  • Bake at 400 degrees Fahrenheit for 25-30 minutes, or until they begin to brown.