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Categories:
butter onion celery carrot mushrooms kosher salt freshly ground pepper flour chicken broth chicken meat Parmesan cheese egg water
Viewed: 75 - Published at: 9 years agoIngredients
- 2 tablespoons butter
- 1/3 cup onion chopped
- 1/3 cup celery chopped, 1 large stalk
- 1/3 cup carrot chopped, 1 carrot
- 1/3 cup mushrooms chopped small, such as cremini
- kosher salt
- freshly ground pepper
- 2 tablespoons flour
- 1 1/2 cups chicken broth
- 1 1/2 cups chicken meat shredded
- 1/3 cup Parmesan cheese
- 2 prepared pie crusts
- 1 egg
- 1 tablespoon water
Method
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Melt butter in a large skillet on medium-high heat. Add onion, celery, carrot, and mushrooms; saute for 6 to 7 minutes until vegetables are tender.
- Stir in flour and cook for 1 minute more.
- Add chicken broth and stir until thickened, about 3-4 minutes.
- Add chicken, Parmesan cheese, and salt and pepper to taste.
- Transfer to a bowl and allow to cool in the refrigerator about 30-45 minutes.
- Meanwhile, flour a work surface and roll out one of the pie crusts. Using a rolling pin gently roll out the dough just enough to lay flat and smooth.
- Invert a 5-inch diameter bowl on the dough and cut individual discs (each pie crust should yield 6).
- Place 1/4 cup of filling on one side of the circle. Fold over the dough to form a pocket, making sure that all the mixture is inside and toward the center. Using a fork, crimp the edges to form a seal.
- Pierce each pie on top twice with a fork to allow the steam to escape. Beat egg with water and brush each pocket. Bake for 20 to 25 minutes, until golden brown.
- Let rest for 5 minutes before serving.
