With most of the country surviving under frigid temperatures and snow fallen skies it only seemed appropriate to share a recipe that was meant to be enjoyed this time of year. Although here on the West Coast we can’t share in your winter misery, we can, and always will, partake in a night filled with savory comfort food.
We picture you enjoying nights in, rather than out, surrounded by the warm glow of a fireplace, your family and friends, delicious wine, a good movie and the comfort of these delicious mini chicken pot pies and mixed berry pies. Rather than serving them in one large dish, we opted for individual servings to ensure each person got to savor the incredible flavors from both of the recipes. We promise it’s worth the extra effort to make these home-made as you cannot replicate the taste from store bought versions. As a bonus, you could make a few extra to last you throughout the week(end)!
Mini Chicken Pot Pies and Mixed Berry Pies
Chicken Pot Pie
- 1 package refrigerated pie crust
- 3 tbsp unsalted butter
- 3 tbsp flour
- 1 celery stalk, diced
- 1/3 cup peas
- 2 large carrots, peeled and diced
- 1 small onion, finely chopped
- 1 clove fresh garlic, diced
- 3 medium red potatoes, diced
- 3 tbsp parsley, diced
- 1 tbsp rosemary
- 1 tbsp thyme
- 2.5 cups chicken stock
- 2 chicken breasts
- 2 tbsp olive oil
- 1 egg
- 2 tbsp water
- salt and pepper, to taste
- Pre-heat oven to 375°
- On a lined baking sheet, drizzle chicken breasts with olive oil and season with rosemary, thyme, salt and pepper.
- In a medium bowl, combine diced celery, carrots, onion, garlic, potatoes and season with salt, pepper, parsley and drizzle with olive oil.
- Place vegetables on baking sheet with the chicken. Roast chicken for 35-40 minutes. Remove from oven when chicken is done and the vegetables are tender.
- Shred chicken and put to the side with the vegetables, adding the peas.
- In saucepan, melt the butter and then sprinkle flour over the top. Stir until thoroughly, cooked, an additional minute.
- Add the chicken broth to the saucepan along with the drippings from the baking sheet. (This adds so much flavor!)
- Reduce the mixture until it is fairly thick in consistency. It should not be too runny of a liquid.
- Increase oven temperature to 425°
- Pour the mixture in with the chicken and vegetables.
- Spoon the filling into the size dish you’ve chosen. Do not overfill.
- Roll out the pastry dough just enough to cover the dish with about 2” excess.
- Press the dough against the sides so it sticks.
- Using a knife, slice small vents on the surface of the pastry.
- Beat egg and water together. Brush mixture over the top of the dough.
- Place your dish on a baking sheet and bake for 25-30 minutes or until your crust has turned a golden brown and your filling is bubbling.
The mini mixed berry pies are sweet, slightly tart and the perfect thing to have you dreaming of summer ahead. The buttery crust packed full of strawberries, blueberries and raspberries is full of flavor and meant to be enjoyed slightly warm. Those of us that aren’t fighting the blistering cold, indulge a bit by serving it à la mode with a scoop of vanilla bean ice cream.
Mixed Berry Pies
- 12 tbsp unsalted butter, chilled and cubed
- 6 tbsp vegetable shortening, cubed
- 2 ¼ cups all-purpose flour
- ½ tsp salt
- 2 tbsp granulated sugar
- ¼ tsp fresh lemon zest
- 1/3 cup ice cold water
- heavy cream (brushing on the crust)
Ingredients: Berry Filling
- 3 tbsp all-purpose flour
- 1 ½ tbsp unsalted butter, cubed
- 1/3 cup granulated sugar
- 1 tsp lemon juice
- 1/8 tsp nutmeg
- 3 cups fresh berries (strawberries, blueberries, raspberries)
- In preparing the crust, combine in a large bowl the flour, sugar, salt and lemon zest. Add the butter and shortening and cut it into the flour mixture until crumbly.
- Add 1/3 cup ice cold water and mix thoroughly until the dough forms.
- Lightly flour a clean work surface, shape the dough into two flat rounds. Only work the dough just long enough to shape the rounds. After lightly sprinkling with flour, wrap each of the flat rounds with plastic wrap and chill for 1 hour.
- With 15 minutes remaining for the dough to chill, preheat the oven to 400°
- Start working on the filling by gently tossing together the berries, sugar, lemon juice and nutmeg in a large mixing bowl until well incorporated. Set aside.
- Using mini tart pans, lightly coat them with butter or spray with a non-stick cooking spray.
- Once the dough has finished chilling, remove from refrigerator and roll one of the flat rounds into a large thin disk. Cut out two circles that are slightly larger than the tart pan (add approximately 1”).
- Gently press and shape each circle of dough into the tart pan with a little bit of the excess remaining on the sides. (Tip — use a fork to carefully poke a few hole on the bottom of the cross to allow for even baking)
- Evenly fill each tart pan with the berry mixture. Divide the 1 ½ tbsp of butter onto the top of each berry pie.
- Use the remaining dough to decorate the top of the pies. If you choose to cover the whole top of the pie, we suggest cutting a few slits into the top to allow for steam to escape.
- Finish by brushing the top of each pie with heavy cream.
- Line a baking sheet with parchment paper and carefully transfer the pies to the sheet.
- Bake for 15 minutes at 400°
- Reduce the heat to 350° and continue baking the pies for 20-25 minutes and the crust is golden brown. (if the crust is browning to quickly, you can line with foil to allow for inside to continue baking)
- Remove from oven and place on wire rack till fully cool.
Both of these dishes would be best served with a chilled Chardonnay (we suggest Cambria's Benchbreak Chardonnay). The light, flaky, buttery crust of the chicken pot pie and the decadence of the fruit filling pair well with the citrus aromas and hint of the oak and vanilla.
Cheers to warm days ahead!
Written By: Kristin Mansky