Herbed Mini Chicken Pot Pies

The herbs give these mini pot pies a unique flavor.

Herbed Mini Chicken Pot Pies

Ingredients

For pie crust:
3 cups flour
1 cup butter
1/2 cup ice water
1/2 teaspoon salt

For pie filling:
16 ounces chicken, cooked and chopped
4 cups chicken broth
2 tablespoons butter
4 potatoes, chopped
1 cup carrots, chopped
1/2 cup onion, chopped
6 cloves garlic minced
1 cup frozen peas
2 tablespoons flour
3 teaspoons rosemary
1 teaspoon sage
1 teaspoon marjoram
1 teaspoon tarragon
1/4 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon pepper
1 egg, whisked

Directions
Use a food processor to combine the flour, cold butter and salt into a crumbly dough. Slowly add the water and pulse until a smooth dough forms. Chill for one hour.

Melt the butter in a large skillet. Add the potatoes, onions, and carrots and sauté until softened. Add the garlic. Mix in the flour and cook for 1 to 2 minutes. Add the chicken broth to the skillet and simmer until thickened. Stir in the chicken and peas. Stir in the rosemary, sage, marjoram, tarragon and red pepper flakes.

Preheat the oven to 350. Roll out the pie crust to about a quarter of an inch thick. Butter and flour the inside of a muffin pan. Use a cookie cutter or drinking glass to cut out rounds of dough. Reserve enough of the pie crust to make decorations, as desired.

Line the inside of the muffin pans with crust, then add the filling. Cover the filling with a second layer of pie crust. Seal the edges of the crust together, then brush the tops with egg wash.

Bake for 35 to 45 minutes or until the tops of the pies have started turning golden brown. The tops should sound hollow when tapped in the center. Remove from the oven and cool.

To add decorations to the pies, cut out shapes from the remaining pie crust. Brush with egg wash and then bake for an additional 15-25 minutes until the decorations have browned. Cool slightly.

Serve the pies warm or at room temperature.