Chicken and mushroom pies

Updated at: Wed, 13 Mar 2024 17:53:56 GMT

Step 1

Place the flour and salt in the bowl of a lood processor and pulse to combine. Scatter the pieces of butter and shortening over the flour mixture.

Step 2

Pulse until the mixture resembles coarse yellow meal without any white powdery bits remaining, about 15 pulses. Turn the mixture into a large mixing bowl. Sprinkle ½ cup water over the mixture and toss with a rubber spatula until the dough sticks together. Add more water I tablespoon at a time if the dough is dry (better too wet than too dry). Divide the dough in half, form into disks, wrap in plastic wrap, and chill for 2 hours or up to 3 days.

Step 3

To make the Chicken and Mushroom Filling, heat the oil in a large skillet. Add the onions and mushrooms and sauté until well browned. Sprinkle the flour over and mix with a wooden spoon until combined. Slowly pour in the chicken broth while stirring. Cook until the mixture thickens.

Step 4

Add the chopped chicken breast, mixed vegetables, thyme, and salt and pepper. Stir until well combined. Bring back to a simmer and cook for about 5 minutes.

Step 5

Remove from the heat, transfer to another bowl, and cool to room temperature.

Step 6

Prehear the oven to 350°F. Remove the chilled dough from the refrigerator. On a generously floured surface, roll out one of the disks very thin. Use a 6-inch saucer to cut out six circles. Fit the circles into a 6-cup muffin pan, leaving the overhang. Fill generously with the chicken and mushroom filling.

Step 7

Roll out the second disk of dough. Use a 4-inch cookie cutter to cut out six circles. Brush the overhanging dough with water and lay the circles over the filling. For each pie, fold the overhang over the top circle of dough and press with your fingers to seal. Cut slits in the top of each pie to form vents, and brush the tops with the beaten egg. Bake for 1 hour until golden brown, rotating the pan midway through baking.

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