Meat pies are a favorite across the kingdom. These baked pies filled with delicious minced meat are quite the treat. Pies, in general, are loved throughout Hyrule, whether they be sweet or savory. One thing I have taken note of, though, is the types of savory pies make throughout the kingdom. They make meat pies. They make fish pies. But, I see no evidence of poultry pies. Poultry meat baked into a hand pie would be equally delicious. This would essentially be the Hyrulean version of chicken pot pie. How could this not exist?
So, I decided to correct this oversight. I have created poultry pies! These pies take essentially the same approach as meat pies, except they are filled with minced chicken. The filling is brought together with some chicken broth and cream. The result are mini hand pies filled with what truly is a Hyrulean take on chicken pot pie filling. These are equally as delicious as the traditional Hyrule meat pies, and you’ll want that extra napkin for them as well!
Ingredients
1 lb ground chicken
1 carrot, chopped
1 small onion, chopped
2 cloves of garlic, minced
½ cup frozen peas
1 tsp Herbs de Provence
1 tsp salt
½ tsp ground black pepper
2 tbsp flour
¾ cup chicken stock
¼ cup half and half
3-5 tbsp olive oil
1 egg
1 tbsp water or milk
1 lb ground chicken
1 carrot, chopped
1 small onion, chopped
2 cloves of garlic, minced
½ cup frozen peas
1 tsp Herbs de Provence
1 tsp salt
½ tsp ground black pepper
2 tbsp flour
¾ cup chicken stock
¼ cup half and half
3-5 tbsp olive oil
1 egg
1 tbsp water or milk
4 ready made pie crusts or equivalent amount of your own homemade pie dough
In a small bowl, thaw the frozen peas and then use a potato masher to partially mash the peas. The goal is to pop and flatten them but not to totally pulverize them into a mash.
Add the chopped onion and carrot to a food processor along with 2-3 tbsp olive oil. Pulse or operate on medium speed until the vegetables are chopped into very small pieces, but not fully puréed. Heat a pan over medium heat, add the onion and carrot mixture (and another tbsp of olive oil if necessary). Cook the vegetables for about 5 minutes. Add the garlic and cook for about 30 seconds to a minute. Add the ground chicken (and another tbsp of olive oil if needed).
As the chicken begins to brown, add the salt, pepper, and Herbes de Provence. Stir to combine all ingredients. Cook until the meat is fully browned, about 8-10 minutes. Once the meat is fully browned, add the peas and stir them through the meat. Add the two tablespoons of flour and stir to fully incorporate. Allow the meat mixture to cook for about 5 minutes more to ensure you cook out the raw flavor in the flour. Add in the chicken broth and the half and half and stir them though to fully incorporate Into the meat. Allow the meat mixture to cook for an additional 5-8 minutes to thicken. Stir as needed. Once the mixture has thickened, place it into a bowl, cover the bowl with plastic wrap, and place in the refrigerator to fully cool.
Once the meat is cool, preheat an oven to 425 degrees Fahrenheit. Roll one of your pie shells out on a cutting board. (If using your own dough, roll out on floured board to about 1/4 inch thickness.) Using a 4 inch round pastry cutter, cut out small pie rounds from the dough. Ball the excess dough back up into a ball and roll it back out with a rolling pin to 1/4 inch thickness. Cut out more rounds. Repeat the process with all pie shells. You should get about 28-32 small pie rounds.
Now to assemble a meat pie. Crack and beat the egg in a small bowl along with the tablespoon of water or milk to create an egg wash. Using a brush, cover the top of one of the rounds in egg wash, place a little less than 1/4 cup of the cold meat mixture on the round. Place a second pie round over the top and gently press the edges of the two pie rounds together with your fingers around the edges. Once they are secure, use the tines of a fork to press around the edges of the pie to create a design and further seal the pie completely. Brush the top of the pie with egg wash, and then, using a knife, make a small slit in the top of the pie. Repeat this process.
Bake the pies on a baking tray covered in parchment paper or nonstick aluminum foil. Place the pies about an inch apart. Bake them in batches for 18-20 minutes or until golden brown. Cool the pies on cooling racks for 5-8 minutes before eating.