mini chicken + rice pot pies

mini chicken + rice pot pies


 1 Single Multigrain Pie Dough

1 tablespoon olive oil

1 onion, sliced thinly

1 bunch of kale, cut into ribbons

2 cups cooked wild rice

1 lb cooked and shredded chicken

1 cup chicken broth

3 oz grated swiss cheese

3/4 teaspoon celery salt

1/2 teaspoon black pepper

1 cup whole grain fresh breadcrumbs

2 tablespoons melted butter


Preheat oven to 400 degrees. Divide dough into four, and roll each out to fit a greased personal sized oven safe bowl. Place dough into the bowls, and trim and crimp each. Prick each bottom of the dough with a fork a few times. Set aluminum foil to cover the dough. Use pie weights or dried beans to fill each bowl. Set the bowls on a baking sheet, and place on the middle rack of the oven. Bake for 20 minutes. Once the pie doughs are prebaked, set aside and allow them to cool. 

In a pan, heat one tablespoon of oil. Cook the onions over medium high heat until translucent and starting to brown. Add the kale and allow to wilt. Turn off the heat, and allow the greens to cool slightly. 

In a large mixing bowl, mix together the greens mixture, chicken, wild rice, chicken broth, swiss, celery salt, and pepper. Fill the mix into the four pie crusts. In a separate bowl, mix together the breadcrumbs and butter. Sprinkle the breadcrumbs over each of the pot pies. Return the pot pies to the baking sheet, and onto the middle rack of the oven. Bake for 30-35 minutes, or until the breadcrumbs are starting to brown. Allow to cool before serving. 

yields 4 servings