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MINI CHICKEN AND SQUASH PIES

5 15 MINI PATES AU POULET A LA COURGE

nut-free, freezes

Breasts Quiches, pâtés, pies, and puffs Oven To freeze In advance Thanksgiving Winter season Exceldor classics Holiday season
1-2 Portions
5 min Prepping
5 min Cooking
Recipe Easy

Ingredients

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  • Salt and pepper, to taste
  • 1 tbsp. (15 ml) olive oil
  • 1 397 g pack frozen puff pastry, thawed
  • 1 beaten egg yolk

POUR LA SAUCE

  • 284 ml can condensed mushroom cream
  • 2 cups (500 ml) chicken broth
  • ¹⁄³ cup (80 ml) white wine
  • 3 tbsp. (45 ml) butter
  • 1 onion, minced
  • 2 tsp. (10 ml) garlic, minced
  • ¼ cup (60 ml) all-purpose flour
  • 1 ½ cup (375 ml) diced Butternut squash
  • 1 cup (250 ml) frozen green peas
  • 2 tbsp (30 ml.) fresh parsley, chopped
  • 3 small potatoes, diced
  • Salt and pepper, to taste

Directions

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  1. Preheat oven to 205°C (400 °F).
  2. Cut chicken breasts into cubes. Add salt and pepper.
  3. In a large pan, heat oil over medium heat. Cook chicken cubes for 8 to 10 minutes, until no longer pink.
  4. During this time, combine the mushroom cream with the chicken broth and white wine in a bowl.
  5. In a saucepan, melt the butter over medium heat. Cook the onion and garlic for 1 to 2 minutes.
  6. Add the flour and stir. Add the mixture to the mushroom cream. Bring to a boil while stirring.
  7. Add the chicken cubes and the remaining sauce ingredients in the saucepan. Stir. Simmer over low heat for 5 to 6 minutes, stirring occasionally. Add salt and pepper.
  8. Divide the chicken mixture in eight small cast iron skillets of 12.5 cm (5 in) diameter.
  9. On a lightly floured surface, roll out the dough in a large rectangle. Make eight circles of 15 cm (6 in) diameter. Brush the edges of the skillets with egg yolk and place a dough circle on the chicken mixture. Press the dough on the edges of the skillets to seal.
  10. Bake for 10 minutes in the oven, until the dough is golden.