Chicken Mini Pot Pies

Ingredients:

For the pie crust

315g | 2 1/2 cups plain flour 

115g | 1 stick very cold butter, cubed

50g | 1/4 cup vegetable shortening (I used Trex)

60g 1/3 cup strong Cheddar cheese, grated

2 tbsp granulated sugar

1 tsp salt

60ml | 1/4 cup ice water

1 tbsp white wine vinegar

1 egg + 1 tsbp milk for egg wash

For the filling

{enough for 4 mini pies}

500g | 17.63 oz mini chicken breasts (or leftover cooked chicken)

3 large leeks (white parts only)

130g | 4.5oz cooked chestnuts (canned or vacuum packed)

4 slices of prosciutto, chopped

1-2 tbsp butter (for frying)

few herbs (dill, sage etc) to decorate if you like

2 tbsp flour

30g | 2 tbsp unsalted butter

80ml | 1/3 cup white wine

80ml | 1/3 cup milk (or cream)

80ml | 1/3 cup chicken stock

1-2 tbsp grated Parmesan (optional)

Dash Worcestershire sauce

2 tbsp flat leaf parsley, chopped

Salt and freshly ground pepper

Instructions:

To make the pastry dough, put all the dry ingredients in a food processor and pulse briefly a few times until the mix resembles large breadcrumbs. 

Mix the vinegar and ice water then slowly pour the water into the dough while pulsing. You may not need to use all the water - stop once the dough forms clumps around the blade.

(You can also make the pastry by hand or using a pastry blender).

Line a large piece of cling film on your worktop and dip the dough on it. Pat dough it into two disks, cover and put in the fridge for at least an hour (or freezer if you are in a hurry).

To make the filling, heat a tablespoon of butter in a saucepan and add the leeks and prosciutto. Fry for 4-5 minutes until softened. 

Grill the chicken breasts for 15 minutes until cooked through then chop into bite-sized pieces (do same if using cooked chicken).

Add the chopped chicken and chestnuts into the leeks and cook for a couple of minutes. Season generously and then set aside while you make the sauce.

Melt the butter in a saucepan over low heat. Add the flour and stir. Switch to a hand whisk and gradually add the wine, milk, stock and Parmesan (if using) mixing continuously until you have a smooth sauce. Simmer until it thickens slightly. Add the chicken filling, Worcestershire sauce and chopped parsley and mix together. Check the seasoning.

Divide the filling between four 10cm/4in oven proof dishes and cool. Heat the oven to 190C | 375F.

Flour your work surface then roll out 1 of the pastry disks about 1/2cm (1/4in) thick. Stamp out rounds large enough to fit over your bowls. Brush egg wash around the rims and place the dough rounds on top. Press slightly to seal.

Brush the tops with egg wash and press some herbs on top for decoration if you like. Make two or three slits in the top of each with a sharp knife. Sprinkle tops with salt; bake until crust is golden brown, 35-40 minutes. Cool slightly before serving.