Mini Chicken Pot Pies

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Ingredients : 
(Yields about 12 mini pot pies)

• Chicken Breast (cooked& diced) - 1/4 cup

• Potato Bread - 1 packet / loaf

• Carrot (diced) - 1/4 cup

• Mushroom (diced) - 1/4 cup

• Celery (diced) - 1/4 cup

• Onion (diced) - 1/4 cup

• Butter - 2 tbsp

• Chicken Stock - about 3/4 cup - 1 cup

• Half & Half - 1/8 cup - 1/4 cup

• Flour - 1 tbsp

• Garlic powder - 1 tbsp

• Salt - to taste

• Pepper (ground) - to taste (about 1 tsp)

Method :

• Melt 1 tbsp butter. Add the onions and saute until translucent.

• Add the remaining vegetables and saute until soft.

• Add chicken. Add salt and pepper according to taste. 

• Take it out and keep aside.

• Melt the remaining 1 tbsp butter. Sprinkle in the flour. Mix it well until medium brown.

• Add the chicken stock. Keep stirring continuously until mixture is thickened. 

• Remove this pan from heat. Add the half & half. Season with salt, pepper, and garlic powder. Add chicken and vegetable mixture and mix.

• Take the bread out and cut off its sides / crusts off bread.

• Flatten the bread squares using a rolling pin. 

• Use a circular cookie cutter (or anything round in shape with sharp edges) to cut bread into rounds.

• Take a mini muffin pan and spray it with non-stick spray.

• Stuff and place the bread circles in the muffin pan like a cupcake liner.

• Heat the over to 275 F.

• Bake the bread cups for about for 25-30 minutes until they are golden brown.

• Remove the crispy bread cups from the oven and let them cool and become hard.

• At the time of serving, fill each bread cup with chicken and vegetable mixture.

Note :

• You can always add more vegetables like green peas, sweet corn, green beans.

Recipe Source : Lawyer Loves Lunch

Schezwan Sauce

Ingredients :

• Dry Red Chilies - 20 to 30

• Onion - 1 small (finely chopped)

• Garlic - 15 to 20 (finely chopped)

• Ginger - 1 inch piece (finely chopped)

• White Vinegar - 1 tbsp

• Brown Sugar - 1/2 tsp

• Black Pepper Powder - about 1/2 tsp

• Soy Sauce - 1/2 tsp

• Vegetable Oil - 3 to 4 tbsp

• Water - 1/2 to 1 cup

• Salt - as per taste

(Original recipe calls for Sesame Oil which I did not have so I used Vegetable Oil.

Optional ingredient was about 3 to 4 Sichuan Peppers, crushed. I did not have it so I just went ahead without it).

Method :

• Soak the chilies in hot water for about 30 minutes. If you want then you can de-seed the chilies before you soak them.

• Drain the water. If the chillies have stems, now is the time to remove them. Break the chilies and make a fine paste in a blender by adding 2-3 tbsp of water.

• Coarsely crush the sichuan peppers, if you are using them.

• Heat the oil in a pan.

• Chop the onion, ginger and garlic into fine pieces.

• Add the chopped garlic and ginger and saute till the raw aroma goes away, making sure they don't brown.

• Now add the chopped onion and saute them till translucent.

• Add the ground red chili paste and mix well. And then add the crushed sichuan pepper (if you are using).

• Saute for 1 to 2 minutes more till oil comes out of the sauce, from the sides of the pan.

• Add 1/2 cup of water and give a stir again. Let it simmer for 2 mins.

• Add salt, pepper, soy sauce, vinegar and the sugar.

• Stir and continue to cook for 5 to 6 minutes more.

• Check the taste once, and adjust by adding more salt, sugar or pepper if required.

• Let the sauce cool down then use it any way you like.

Store in a tightly covered container and store in the refrigerator.

Recipe Source :  Veg Recipes Of India