Another not Vietnamese dish but it is a beloved dish of my kids. Do you know infamous Banquet’s frozen mini pies. I used to feed my kids those- why? mom did not know how to make them, too busy to learn and not have much money. Yes they are such a bargain when they are on sale. I do not know how much now but only 50 cents each at that time. However, mom got a wake up call- her boy’s tummy did not like the fat in those and got a severe persistent tummy ache. If you never have a chicken potpie what I am doubted if you live here in America, order one from KFC to get the taste and flavor. I taught Chau, my daughter made these without using recipe so no accurate measurement for salt and I forgot the egg wash. I think they are pretty even w/o egg wash, aren’t they? Hope your kids will enjoy these pretty delicious pies. Mixed frozen carrot, pea, pearl onion, etc. is extra time saving and any left over cooked meat can be used. You can use all broth or all milk for the liquid.
Make 4 16-oz ramekins
1.5 cups all purpose flour
1/2 tsp salt
8 Tbsp (1 stick) butter, cold cut in small cubes
1 Tbs white vinegar
2-4 Tbs ice cold water
In a food processor, pulse flour and salt a few times. Add butter, pulse until the texture resembles coarse meals (like brown sugar, bread crumb). Beat egg with vinegar and 2 Tbs cold water. While the machine running, add egg mixture through the tube. The dough is good if they can stick together between fingertips without any dry separate lumps. Check the bottom of the bowl underneath the dough, sometime water deposit there and mix them back to the dough. Add more water if needed by 1 Tbs at a time. Turn dough out on a lightly floured surface, form it into 4 even flat dishes. Cover with plastic wrap and chill in fridge about 1 hours.
1 medium potato, peeled, cut in 1/2 in cubes, soaked in cold water
1 medium carrot, peeled, cut in 1/2 in cubes
1 celery rib, trimmed, peeled tough outer fibers, cut in small pieces same size like carrot
4 pearl onion , peeled (optional)
1/2 cup coarse chopped yellow onion, divided
1 garlic, coarsely chopped
1/8 ground black pepper
1/4 cup frozen peas
1/4 cup frozen corn
4 oz mushroom, cut each in to 4-8 wedges
1.5 cups cooked chicken thigh about 3-raw thigh with skin and bone.
2 Tbs butter or 1 Tbs butter and 1 Tbs vegetable oil
6 Tbs all purpose flour
salt to taste
1 tsp fresh thyme
1.5 cups milk
1.5 cups water or chicken broth
1 egg beaten for egg wash.
Remove skin and discard. Put chicken thighs w or w/o bones in a saucepan cover with 1.5 cups water or chicken broth, garlic and 1/4 cup onion with a pinch of salt if use water. Bring it to a boil. Turn down the heat to simmer/medium low. Cover and cook about 15 minutes until cook through-no pink in the center. Transfer chicken to cutting board, reserve the cooking liquid.
Cover potato cold water in a medium saucepan and a pinch of sauce, bring it to boil. Turn down the heat to simmer, covered, until tender about 7 minutes. Check by poke them. Drain set aside. You can cook them in microwave too.
Heat 2 Tbs butter over medium high heat, add 1/4 cup onion, pearl onion, carrot, celery and 1/4 tsp salt. Stir until carrot tender. Turn the heat down to medium, then sprinkle flour on veggie. Stir 2-3 minutes, add mushroom, add milk and liquid cooking chicken (total 3 cups liquid, add extra milk if needed) Stir in pea, corn, chicken, potato, thyme. Season with salt and black pepper. Add milk if too thick or flour if too thin. Divided in four 16- oz ramekins but do not fill them too full t. Save the extra and eat like soup.
Roll out the dough, lightly larger than the ramekin. If serving right away, cover each potpie with rolled pie dough, crimp and brush with egg, cut a few splits on the top to let steam escape. Put ramekin on a rimmed baking sheet,bake 425 oF for 30-45 minutes. let stand 5-10 minutes before serving.
Add a little salt in each step will help seasoning even and faster. If If you do not want to make the top shells, the filling will be a wonderful soup.
If you haven’t try the pie dough with egg and vinegar. Do it and you will never regret. The eggs make the dough very pliable easy to roll. Butter in the dough can be cut in half-4 Tbs and will make the crust less flaky but still very good.
The basic ratio for thickening is 2 Tbs all purpose flour for 1 cup of liquid so if you need more liquid add more flour.
If you do not have ovenproof ramekin or bowl, you can bake the tops separated in a rimmed baking tray and put them on individual bowls later.