Mini Chicken Pies

I had so much fun making these. After all, we have these awesome little pots, I want to use them! Normally I use All Butter Crust, today I used a new recipe and it was way easier to roll out. Good thing too seems I was using weird/deep shaped pots for them to squish into.

Pastry:
2 cups all purpose flour
1 cup shortening
1 teaspoon salt
1/2 cup ice cold water
In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight. (I put the pastry in the freezer for 20 minutes)

After Noon

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1 hour 15 minutes

Ingredients

Chicken Tenders

Carrots chopped small

Celery chopped small

Onion and garlic chopped small

Mushrooms chopped small

Salt, Pepper, Garlic Powder, Rosemary, Thyme

Chicken Stock

Flour

Bacon Grease or Crisco Oil

Instructions

Preheat 12" Cast Iron skillet. Add bacon grease or crisco oil. Add all vegetables. When almost cooked through add chicken tenders and season them.

Once the chicken is almost cooked through, I used a plastic spatula and just used the edge to break into bite sized pieces. Combine with the vegetables.

Sprinkle with about 1/4 cup of all purpose flour. Mix together to coat the chicken and vegetables.

Add enough chicken stock to make a gravy. Simmer for at least 5 minutes, adding more stock if necessary to get a good consistency. I added some chicken bullion too for flavour.