March 16, 2011

Make Ahead Mini Meatpies

For me, comfort food is such a joy. There's nothing like a hot meal when the weather is miserable outside. My favourite thing about this recipe is how simple it is! You can tackle the entire recipe all at once or you can do it in stages. I like to make this recipe in large batches and freeze for future meals. The small size of the "mini meat pies" really is great as they are quite filling.



Feel free to alter filling ingredients to your own personal liking.

Preheat  your oven to 350 (varies depending on oven)


Filling
2 Cups diced cooked chicken
2 1/2 Cups chicken stock
1 Cup Diced Carrots
1/2 Cup Diced Celery
1/2 Cup Chopped onion
1/4 cup Cornstarch or all purpose GF flour
3 Tablespoons Water
1/4 Cup Milk


Season to taste



Pastry
I used 1 box of Gluten-Free-Pantry Perfect-Pie-Crust . You can purchase this online or at the Real Canadian Superstore. If your local store does not carry this item, I would suggest asking them to.  

Bring Chicken Stock to boil in large saucepan (or pot)
Add the Carrots, Celery, and Onions. Cook for 15-20 minutes
Stir in Chicken and frozen peas. Cook for 5 more minutes
Add a few tablespoons of water to flour to make paste . Place in saucepan to thicken stock.  Cook on low for 3-5 minutes. Add Milk and season to taste. 
Pour the mixture into mini pie tins that are lined with pie crust.
Top off the meat pie with a layer of pie crust. 


Bake for about 25- 30 minutes








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