originally featured as a guest blog on less-please.com
1 lb chicken boneless skinless cutlets
2 tablespoons olive oil, divided
3 carrots, chopped
1 onion, chopped
head of broccoli, cut into small florets
2 teaspoons dried thyme
3 tablespoons butter
3 tablespoons flour
1 cup milk
1 cup shredded parmesan
Double Multigrain Pie Dough
Set a skillet on medium high heat. Pat the chicken dry and add salt and pepper to each cutlet. Add a tablespoon of olive oil to the hot skillet and add the chicken. Cook for about 5-7 minutes on each side, or until the chicken is firm and cooked all the way through. Set the chicken aside to rest. Add the second tablespoon of olive oil to the pan and add the carrots and onions. Cook for about 10 minutes or until the onion starts to become translucent. Add the broccoli and cook for an additional 8 minutes. While the vegetables are cooking, shred the chicken tenders- remembering to occasionally stir the vegetables so they don't stick. Add the veggies to the shredded chicken. Mix in thyme and a pinch of salt and pepper and set aside while you make the cheese sauce.
In a small saucepan, melt the butter over medium to low heat. Sprinkle the flour over the butter and whisk to incorporate. Continue to whisk while the roux cooks for 2 minutes, then slowly whisk in the milk. Stir the milk until it starts to thicken. Stir in the cheese, making sure that all of the cheese is melted down into a cheese sauce. Add the cheese sauce to the chicken and veggies. Stir the whole filling mix together.
Preheat the oven to 400 degrees. Grease a 12 cup muffin tin extremely well. Roll out one pie dough and use a 5" circular cookie cutter and cut out 12 circles of dough. Place each dough into each cup of the muffin tin and work so that the dough reaches up the side of each cup. Prick the bottom of each cup with a fork 2-3 times. Fill each cup with the filling, about 3/4 full. Roll out the second dough and cut 12 circles of dough with a 3" cookie cutter. Prepare the egg wash by mixing the egg with a teaspoon of water. Put egg wash on the rim of each mini pot pie (I use my fingers- like Ina Garten always says, "Clean hands are a cook's best tools.") then seal each top crust to a mini pot pie. Use a fork to crimp the sides of the pies, and stab the top of the pies with a sharp knife for ventilation. Cook the pies on the middle rack for 30 minutes or until the crust is golden brown and sturdy. Allow them to cool on a cooling rack completely before serving.