California Farm Chicken Pot Pies Recipe by Hobby Horseman
Cooking Instructions 45 min prep, 45 min bake, 10 minute reheat 1 Panfry 6 bottom pie crusts one minute each, or the chicken filling might leak through. Mix flour, yoghurt and water, olive oil and flaked seasalt, run mixer till smooth dough, cut in half, make two balls. Roll six rounds from one ball, 11” diameter. In 11” skillet, heat each round till it feels pliable like a soft tortilla, one minute. 2 Make six top pie crusts. No need to prebake. Use other half of dough, make six balls, roll out to 6” diameter rounds, thick enough to be firm. Stretch the cover and seal the top of chicken pie filling. 3 Pansear the chicken thigh in cast iron skillet with garlic, thyme and rosemary, salt, pepper and olive oil, 8 minutes per side. Rest chicken on plate. Debone, dice in 1/2” dices. Bones go to garden fermenter. 4 Glaze 1/2” dices of green beans, shallot, carrot, celery, sweet paprika, asparagus, mushrooms, potato in leftover chicken drippings, garlic, thyme and rosemary from searing the chicken, 8 minutes. Coat with all purpose flour, stir. Add chicken broth, add coconut cream, add chicken dices and parsley, simmer till thick. 5 Measure and mix individual pie portions, use or freeze for future pot pies. This batch I made came to nine cups, six individual pies. 6 Oil the spring form base inside. Squeeze the dough so top edge curls over the side, tuck in edges till sealed. Fill the chicken pot pie. Stretch and press top crust down on the filling, place top round crust over. Brush top round with eggwash, make 4 knife slits on top. 7 Bake 45 minutes at 400F degrees in airfryer oven. Remove spring form after baking. Chicken Pot Pies are over one pound when baked. Slice for serving or eat as fingerfood. Wrap extra pies in parchment paper, then in ziplock bags and freeze. Enjoy. 1 Panfry 6 bottom pie crusts one minute each, or the chicken filling might leak through. Mix flour, yoghurt and water, olive oil and flaked seasalt, run mixer till smooth dough, cut in half, make two balls. Roll six rounds from one ball, 11” diameter. In 11” skillet, heat each round till it feels pliable like a soft tortilla, one minute. 1 Panfry 6 bottom pie crusts one minute each, or the chicken filling might leak through. Mix flour, yoghurt and water, olive oil and flaked seasalt, run mixer till smooth dough, cut in half, make two balls. Roll six rounds from one ball, 11” diameter. In 11” skillet, heat each round till it feels pliable like a soft tortilla, one minute. 2 Make six top pie crusts. No need to prebake. Use other half of dough, make six balls, roll out to 6” diameter rounds, thick enough to be firm. Stretch the cover and seal the top of chicken pie filling. 2 Make six top pie crusts. No need to prebake. Use other half of dough, make six balls, roll out to 6” diameter rounds, thick enough to be firm. Stretch the cover and seal the top of chicken pie filling. 3 Pansear the chicken thigh in cast iron skillet with garlic, thyme and rosemary, salt, pepper and olive oil, 8 minutes per side. Rest chicken on plate. Debone, dice in 1/2” dices. Bones go to garden fermenter. 3 Pansear the chicken thigh in cast iron skillet with garlic, thyme and rosemary, salt, pepper and olive oil, 8 minutes per side. Rest chicken on plate. Debone, dice in 1/2” dices. Bones go to garden fermenter. 4 Glaze 1/2” dices of green beans, shallot, carrot, celery, sweet paprika, asparagus, mushrooms, potato in leftover chicken drippings, garlic, thyme and rosemary from searing the chicken, 8 minutes. Coat with all purpose flour, stir. Add chicken broth, add coconut cream, add chicken dices and parsley, simmer till thick. 4 Glaze 1/2” dices of green beans, shallot, carrot, celery, sweet paprika, asparagus, mushrooms, potato in leftover chicken drippings, garlic, thyme and rosemary from searing the chicken, 8 minutes. Coat with all purpose flour, stir. Add chicken broth, add coconut cream, add chicken dices and parsley, simmer till thick. 5 Measure and mix individual pie portions, use or freeze for future pot pies. This batch I made came to nine cups, six individual pies. 5 Measure and mix individual pie portions, use or freeze for future pot pies. This batch I made came to nine cups, six individual pies. 6 Oil the spring form base inside. Squeeze the dough so top edge curls over the side, tuck in edges till sealed. Fill the chicken pot pie. Stretch and press top crust down on the filling, place top round crust over. Brush top round with eggwash, make 4 knife slits on top. 6 Oil the spring form base inside. Squeeze the dough so top edge curls over the side, tuck in edges till sealed. Fill the chicken pot pie. Stretch and press top crust down on the filling, place top round crust over. Brush top round with eggwash, make 4 knife slits on top. 7 Bake 45 minutes at 400F degrees in airfryer oven. Remove spring form after baking. Chicken Pot Pies are over one pound when baked. Slice for serving or eat as fingerfood. Wrap extra pies in parchment paper, then in ziplock bags and freeze. Enjoy. 7 Bake 45 minutes at 400F degrees in airfryer oven. Remove spring form after baking. Chicken Pot Pies are over one pound when baked. Slice for serving or eat as fingerfood. Wrap extra pies in parchment paper, then in ziplock bags and freeze. Enjoy. 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