Stenya

Chicken Pot "hand" Pie

Chicken pot pie on the go! Recently featured on ABC's The CHEW.

As I've mentioned before, healthy food for my kids is very important to me. That said, as a mother of three going from karate four days week, to bible study, to and from school... you get the idea. Having nutritional food on the run can be a difficult task. With some inspiration from Clinton Kelly, I created this chicken-pot-pie, hand pie. I make them in batches and freeze them. They make a great after school snack. And don't make a mess in the car. Then when we are heading out the door I pop them in my waffle iron on high, they heat through nicely and crisp up. They taste just like a chicken pot pie, without all the saucy mess.

Season chicken with salt and pepper, brown over med high heat. Remove from the pan. Add vegetables through potato to the pan. Saute until tender. Season with S&P. Once tender add butter and sprinkle in flour, once combined whisk in chicken stock. Add chicken peas and thyme. Let simmer until sauce thickens. You don't want a loose sauce. This will give the flavor of a chicken pot pie with out the "soupy" consistency. Let cool. Quarter three of the tortillas. To assemble place about 1/4 cup of mixture into the center of a tortilla. Place a quartered "lid" on top and fold the bottom tortilla up around the sides to form a little pocket. Freeze. Then reheat whenever in a waffle iron set on high.