Mini Chicken Pot Pies

Tasty, aromatic, nutritious, for the whole family! Mini chicken coops have a very convenient size, so you can not only serve them at the table, but also take them with you to work, school or a picnic. The smell of finished baked goods will enhance home comfort and bring adults and children together.
cook time: 1h 30 min
Chloe Benton
Mini Chicken Pot Pies

Nutrition Facts (per serving)

175
Calories
5g
Fat
21g
Carbs
9g
Protein

Ingredients (8 portions)

For dough:

Butter 100 g
Salt 0.5 tsp
Sugar 0.3 tsp
Sour cream 3 tbsp
Chicken eggs 1 pc
Kefir 1 cup
Wheat flour 4 cup

For filling:

Chicken fillet 550 g
Potato 4 pc
Bulb onions 2 pc
Salt 0.5 tsp
Dry spices to taste

Recipe instructions

Step 1

Step 1
How to bake mini kurniki with chicken? Prepare all the necessary ingredients. Take premium flour, an egg of category C0, kefir with a fat content of at least 2%, sour cream — at least 15%. Remove the butter from the refrigerator 1-1.5 hours beforehand until it becomes soft.

Step 2

Step 2
Take a deep bowl, put soft butter, salt, sugar in it and beat in the egg. Add sour cream to the bowl. Wash the egg with baking soda before use, as there may be harmful bacteria on its surface.

Step 3

Step 3
Mix everything thoroughly to obtain a homogeneous mass. You can do this with a spoon or silicone spatula.

Step 4

Step 4
Pour kefir into the resulting mass and mix everything well.

Step 5

Step 5
To knead the dough, use a bowl larger than the one you used to mix the liquid ingredients. Sift the flour to remove small debris and oxygenate the flour. Place half of the flour into a bowl. Pour the liquid part into the flour. Be sure to add the liquid component to the dry component, and not vice versa. This way the dough will be the most successful.

Step 6

Step 6
Since the properties of flour of the same type, but from different manufacturers, may differ, to obtain the desired dough consistency, add flour in small portions. You may need less or more of it. The dough should be soft and tender, but not stick to your hands. Knead it and leave to rest for 20-30 minutes, covered with cling film, so that the gluten spreads well.

Step 7

Step 7
At this time, prepare the filling for mini chicken chicken. Choose chicken meat according to your taste: if you like a very juicy filling, take meat from the bone (thigh, drumstick), if drier, breast is suitable. I have chicken fillet. Rinse the chicken fillet under running water, dry and chop with a knife or grind in a meat grinder with large holes.

Step 8

Step 8
Take the potatoes, wash with a brush, peel and cut into small cubes approximately 5x5 mm in size. This cutting will make the filling more uniform.

Step 9

Step 9
Peel the onion, rinse and dry. Twist one onion in a meat grinder or grate it on a coarse grater so that it releases more juice. Chop the second onion using a knife.

Step 10

Step 10
Place the ground chicken, potatoes and onions in a deep bowl. Salt and season with spices. If you use a ready-made spice mixture, keep in mind that it may contain salt. Over-salting the filling can ruin the taste of the finished product. Use spices to suit your taste.

Step 11

Step 11
Mix everything thoroughly so that all ingredients are evenly distributed throughout the filling. Divide the filling into 8 equal parts. Turn on the oven to preheat at 185 degrees.

Step 12

Step 12
Place the dough on a floured surface and divide it into 8 equal parts.

Step 13

Step 13
You will need a rolling pin to roll out the dough. To make it more convenient to work with the dough, sprinkle and wipe it and your hands with flour. Form a ball from one piece of dough and roll it into a round layer approximately 5 mm thick. Place one part of the filling in the middle and distribute it evenly, leaving a little dough around the edge to make it easier to sculpt the kurnik.

Step 14

Step 14
Visually divide the dough into 3 sectors. First lift two sections, pinch the dough at the edge and continue to gently pinch the dough. Do not pinch in the middle at the top. Leave a hole for steam to escape from the chicken pot.

Step 15

Step 15
Lift the third edge of the dough and pinch, remembering to leave a hole in the middle. Steam must be released to prevent the dough from cracking. The filling may leak through the crack, the chicken will burn and the taste will be spoiled.

Step 16

Step 16
Make all the mini hens in this way. Sprinkle a baking sheet with flour and place the pieces on it, or cover the baking sheet with parchment paper. Bake on the middle shelf of a preheated oven at 185 degrees for about 35-40 minutes. Baking times may vary depending on the capabilities of your specific oven. The finished mini chicken chicken should be slightly browned on top. When gently pressed with your hand, the dough should not “walk”.

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