Chicken Pie

I tried baking mini Chicken Pot Pies in my muffin pan. I didn't actually look up a recipe and the only Chicken Pot Pie that I ever had was the microwave Chicken Pot Pie the day before which led to me thinking "Hm, I bet I can make this myself!"
Apparently I couldn't and the result didn't taste like Chicken Pot Pie usually tastes. So I am calling it a Chicken Pie

For the Crust:
1 cup of flour
1/2 stick of butter
2 eggs
salt, pepper
Mix together, roll out between two sheets of cling foil. Lift the upper foil and use a big cup to cut out circles to press in the muffin pan molds. Safe some dough for sealing the pies. Blind bake at 300 F for about 10 min.

For the filling:
onion, chopped
broccoli, cut into small pieces
peas
carrots, pealed and cut into small pieces
chicken breast
Fry the onion in some oil and add the vegetables. Fry for a couple of minutes, then add the chicken and fry until chicken and veggies are done. Cut chicken into small pieces.

For the sauce:
Turkey stock
corn starch or flour
butter
cream
paprika, salt, pepper
lemon juice
Melt butter in a hot pan, add corn starch or flour and spices. While stirring fast add the turkey stock and cream until the sauce has the desired consistency. Add more salt, spices and lemon juice if needed.

Mix the sauce with the veggies and chicken and fill the muffin pan. Add dough lids and bake until lids are golden for about 20-30 minutes.


I need to learn how to use my seasoning and spices. The pies had too much pepper and not enough salt. But otherwise they were quite tasty.