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The Real Food Academy Miami's mini chicken pot pie recipe.
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Mini Chicken Pot Pie

By Chef Maria Cummins

Course
entree
Cuisine
american
Servings
8

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 teaspoon sugar
  • 8 tablespoons unsalted butter (very cold, cut into small cubes)
  • 3 - 4 tablespoons ice water
  • 1 medium yellow onion, small diced
  • 1/2 cup celery, small diced
  • 1/2 cup carrot, peeled and small diced
  • 1 cup frozen peas
  • 1/4 cup flour
  • 3 cups low sodium chicken broth
  • 1/4 cup heavy cream
  • 2 tablespoons avocado oil
  • Salt to taste
  • freshly ground black pepper
  • 1 whole roasted chicken (shredded by hand or fork)
  • 1 egg, beaten
  • 1 tablespoon water

Instructions

Instructions for the Crust
  1. In the bowl of a food processor, combine the flour, salt and sugar. Pulse it a few times to mix. Add your cubed butter, and pulse until the butter is the size of peas. With the food processor is running, add your ice water, a few tablespoons at a time until the dough comes together into a ball. Turn it out onto a work surface, divide it into 2 pieces, wrap and chill for one hour.
Instructions for the Filling
  1. Place a large pan over medium-high heat. When the pan is hot, add the oil along with the onion, celery, and carrot with a large pinch of salt and some pepper. Cook, stirring occasionally until the vegetables soften and become aromatic. Next, add the peas and cook for an additional minute. Add the flour and stir to coat the vegetables then slowly whisk in the broth and cream. Bring to a gentle boil while stirring and simmer for at least 25 minutes before adding the shredded chicken. Taste for seasoning here, adding additional salt and pepper, if necessary, then turn off the heat and set aside.
  2. Preheat oven to 400°F.
  3. Roll out one disk into a large 1/8-inch-thick piece on a floured surface. Cut it into six 8-inch rounds. Add the filling to the ramekin all the way to the top. Roll out the dough disks over the top. Fold the edges of the crusts under and crimp.
  4. Whisk together the egg and water and brush over the top of the pie crusts. Make 2 slits in the top with a paring knife then season the top crusts with flakey salt and black pepper. Arrange the ramekins on a rimmed baking sheet and place in the oven for 15 minutes then turn the oven down to 375°F, and continue baking for 30 minutes.
  5. Remove the pot pies from the oven and let it sit for 15 minutes until the juices settle and it cools slightly and serve!

Chef Maria Cummins

Born in Venezuela, Maria Cummins discovered her deep-rooted passion for food from an early age. Her culinary journey led her to Lima, Peru, where she immersed herself in the rich secrets of Peruvian gastronomy during part of her childhood. In her early twenties, she embarked on a new chapter by coming to the United States and delving into the Hospitality Industry in Boston, Massachusetts.

Maria's culinary adventure continued as she relocated to San Diego, California, where she made her mark by opening the renowned El Tucan Restaurant. Her extensive travels and diverse experiences greatly influenced her innovative culinary style, shaping the unique approach she is celebrated for today.

During her time in San Diego, Chef Maria not only honed her culinary skills but also gained a profound understanding of the importance of nutrition, particularly through the use of organic and unprocessed ingredients.

Today, Maria Cummins is the proud owner, founder, and head chef of the Real Food Academy, a culinary haven nestled in the vibrant city of Miami. Here, both kids and adults come together every week to share the joy of connecting through the power of Real Food and Real Fun!

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No. All Payments and Deposits are non-refundable: When a payment or deposit is made, that day and time is no longer available to other customers on our calendar. For that reason, all payments and deposits are non-refundable.

In the case of a cooking class, the ingredients are shopped for and prepped in advance. Staff is also scheduled according to the number of people on the roster.

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We love it when our customers decorate our place. That said, you have no idea how difficult it is to clean these types of things up. As far as noisemakers go......you will be glad you left them at home as well. So please do not bring any of those things.

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