California Farm Chicken Pot Pies

Name: California Farm Chicken Pot Pies
Total time: 6000 s
Yield: 1 person, 6 pies
Cuisine: American
Ingredients: For the pie filling; 4 whole fresh chicken thighs, half pound, panseared in Tsp of thyme, Tsp of rosemary, 4 cloves of garlic, 1/2 Tsp cayenne pepper, 1/2 Tsp salt, olive oil, 8 minutes per side, deboned, diced in 1/2”; 1 Tbs olive oil; 4 garlic cloves, peeled; 1 cup each fresh green beans, fresh chopped celery, fresh sweet pepper, shallot, carrot, mushroom, asparagus, parsley, yukon potato, diced in 1/2”; 1/2 Tsp cayenne pepper; 1/2 Tsp Flaked seasalt; 2 Tbs flour; 1/4 cup chicken broth; 1 cup coconut cream; To make six pie crusts:; 3 cups bread Flour; 6 Tbs yoghurt; 1/2 cup warm water; 1 Tsp flaked seasalt; 3 Tbs olive oil; 1 egg for egg wash

Hobby Horseman @HobbyHorseman

California, United States

I make this dish in single portion pies, they freeze well for months and can be reheated quickly for unexpected guests or if you dont have time to cook. One tasty full meal in ten minutes from the microwave. Using fresh chicken thighs gives the richest chicken flavor. Using a local special dough, California-Armenian pan pizza dough, makes a delicious pie. And quick.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

45 min prep, 45 min bake, 10 minute reheat

1 person, 6 pies

For the pie filling
4whole fresh chicken thighs, half pound, panseared in Tsp of thyme, Tsp of rosemary, 4 cloves of garlic, 1/2 Tsp cayenne pepper, 1/2 Tsp salt, olive oil, 8 minutes per side, deboned, diced in 1/2”
1 Tbsolive oil
4garlic cloves, peeled
1 cupeach fresh green beans, fresh chopped celery, fresh sweet pepper, shallot, carrot, mushroom, asparagus, parsley, yukon potato, diced in 1/2”
1/2 Tspcayenne pepper
1/2 TspFlaked seasalt
2 Tbsflour
1/4 cupchicken broth
California Farm Chicken Breast Bouillon Powder or Paste
1 cupcoconut cream
To make six pie crusts:
3 cupsbread Flour
6 Tbsyoghurt
1/2 cupwarm water
1 Tspflaked seasalt
3 Tbsolive oil
1egg for egg wash
Equipment: 6” cup size spring cake forms, rolling pin, hatchet, doughmaker, airfryer oven
Cost: chicken 88 cents, vegetables 45 cents, other 20 cents, crust 55 cents, $2.28 per pie

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Steps

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.

Linked Recipes

California Farm Chicken Breast Bouillon Powder or Paste

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on February 13, 2025 05:28

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.