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Chicken Pot Pie and Chicken Pop-Tart
...in your mind.
Chicken Pot Pie and Chicken Pop-Tart

Chicken Pot Pie and Chicken Pop-Tart

If chicken pot pie is good, wouldn't a chicken pop tart be better?

Ingredients

  • 1 ½ teaspoons dried sage
  • 1 ½ teaspoons dried thyme
  • 1 ½ teaspoons smoked paprika
  • 1teaspoon Kosher salt
  • ½ teaspoon black pepper
  • Olive oil
  • 3 boneless,skinless chicken breasts
  • 3 tablespoons butter
  • 1 cup each finely diced onion
  • 1 cup each finely diced carrot
  • 1 cup each finely diced celery
  • 3tablespoons vermouth
  • 1/4cup flour
  • 3 cups chicken broth, plus a few tablespoons for the cornstarch
  • 1/4cup heavy cream 
  • 1tablespoon soy paste or soy sauce
  • Kosher salt and coarse ground black pepper
  • 2tablespoons corn starch mixed into 2 tablespoons water
  • Store bought pie dough
  • 1 egg, beaten

Directions

Pie

  1. Preheat oven to 425
  2. Combine1 teaspoon each of the sage, thyme, paprika and salt & pepper – mix well
  3. Lightly oil chicken, season both sides with the mix and put into the oven until 160degrees
  4. Melt butter in a large skillet and add the onion, carrot & celery – cook 3-5 minutes or until the onion is translucent
  5. Stir in remaining sage, thyme and paprika – give it about a minute then add the vermouth
  6. Let most of the liquid evaporate for a couple minutes, then sprinkle flour over the top
  7. Stir well a couple minutes to incorporate, then start adding the broth, about a half cup at a time, making sure it becomes smooth before adding more
  8. Then add the heavy cream and soy – mix well, bring to a simmer and stir in the cornstarch/water mix (it’s called a slurry) let simmer 3-5 minutes or until starting to thicken
  9. Cut chicken into bite sized pieces until you have roughly 3 cups worth (more is fine) let cool slightly
  10. Using the pie dough, you can make 4 small, individual pies or one large one
  11. In any case, fill your pie dish, cover with the dough, make a couple slits in the top and brush with the beaten egg
  12. Bake until golden brown and beautiful, roughly 25-30 minutes
  13. Remove and let cool about 10 minutes before serving

Pop Tart

  1. Let filling cool
  2. Cut out 2 rectangles of pie dough
  3. Put about 1/3 cup of filling in the center of one rectangle
  4. Brush the edges with the beaten egg, and top with remaining dough
  5. Crimp edges with a fork to seal, then either bake until golden brown, or shallow fry in 350 degree oil until beautiful -about 4 minutes
  6. Let cool slightly before eating
Chicken Pot Pie and Chicken Pop-Tart

Chicken Pot Pie and Chicken Pop-Tart

If chicken pot pie is good, wouldn't a chicken pop tart be better?

Ingredients

  • 1 ½ teaspoons dried sage
  • 1 ½ teaspoons dried thyme
  • 1 ½ teaspoons smoked paprika
  • 1teaspoon Kosher salt
  • ½ teaspoon black pepper
  • Olive oil
  • 3 boneless,skinless chicken breasts
  • 3 tablespoons butter
  • 1 cup each finely diced onion
  • 1 cup each finely diced carrot
  • 1 cup each finely diced celery
  • 3tablespoons vermouth
  • 1/4cup flour
  • 3 cups chicken broth, plus a few tablespoons for the cornstarch
  • 1/4cup heavy cream 
  • 1tablespoon soy paste or soy sauce
  • Kosher salt and coarse ground black pepper
  • 2tablespoons corn starch mixed into 2 tablespoons water
  • Store bought pie dough
  • 1 egg, beaten

Directions

Pie

  1. Preheat oven to 425
  2. Combine1 teaspoon each of the sage, thyme, paprika and salt & pepper – mix well
  3. Lightly oil chicken, season both sides with the mix and put into the oven until 160degrees
  4. Melt butter in a large skillet and add the onion, carrot & celery – cook 3-5 minutes or until the onion is translucent
  5. Stir in remaining sage, thyme and paprika – give it about a minute then add the vermouth
  6. Let most of the liquid evaporate for a couple minutes, then sprinkle flour over the top
  7. Stir well a couple minutes to incorporate, then start adding the broth, about a half cup at a time, making sure it becomes smooth before adding more
  8. Then add the heavy cream and soy – mix well, bring to a simmer and stir in the cornstarch/water mix (it’s called a slurry) let simmer 3-5 minutes or until starting to thicken
  9. Cut chicken into bite sized pieces until you have roughly 3 cups worth (more is fine) let cool slightly
  10. Using the pie dough, you can make 4 small, individual pies or one large one
  11. In any case, fill your pie dish, cover with the dough, make a couple slits in the top and brush with the beaten egg
  12. Bake until golden brown and beautiful, roughly 25-30 minutes
  13. Remove and let cool about 10 minutes before serving

Pop Tart

  1. Let filling cool
  2. Cut out 2 rectangles of pie dough
  3. Put about 1/3 cup of filling in the center of one rectangle
  4. Brush the edges with the beaten egg, and top with remaining dough
  5. Crimp edges with a fork to seal, then either bake until golden brown, or shallow fry in 350 degree oil until beautiful -about 4 minutes
  6. Let cool slightly before eating