With the climate getting colder, it’s the right time to do that cozy chicken pot pie recipe.
Debi Morgan, the creator of the Southern meals weblog Quiche My Grits, shared her “Hen Pot Hand Pies” recipe with Fox Information.
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In her blog post, Morgan says the dish is “excellent for on-the-go households,” picnic lunches or simply for simple at-home dinners.
She additionally wrote in her put up that the hand held hen pot pies will be frozen and reheated later.
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“Wealthy, creamy filling is wrapped inside a butter puff pastry for a simple meal that you just maintain in your hand,” Morgan writes.
To strive it your self, right here’s the “Chicken Pot Hand Pies” recipe from Quiche My Grits.
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1 puff pastry sheet, thawed
1 cup rotisserie hen, cubed
4 oz. bitter cream
½ can (10 oz) cream of hen soup
1 cup frozen blended greens, steamed 5 minutes
½ small candy onion, diced
¼ teaspoon. dried Italian herbs
sprint of garlic powder
sprint of black pepper
salt to style
egg wash (one overwhelmed egg + slightly milk)
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1. Preheat oven to 425 levels.
2. Roll out puff pastry sheet and minimize into 8 rectangles with a pizza cutter.
3. Dice hen and place in a big bowl.
4. Add bitter cream, hen soup, steamed greens, onion and seasonings. Combine nicely.
5. Spoon a beneficiant quantity of filling onto the center of half of the puff pastry rectangles.
6. Stretch the opposite rectangles to suit over those with filling. Press round edges to seal.
7. Press the tines of a fork round every pastry to shut collectively.
8. Prick high of every pastry with a fork or knife to create a vent for steam.
9. Brush pastries with egg wash.
10. Bake at 425 levels for 20 minutes till crispy and golden brown.
