Handheld Chicken Pot Pie

Handheld Chicken Pot Pie

Makes: 12 servings

Ingredients:

• 2 tbsp. olive oil
• 2 cups leeks, diced (roughly two leeks, tops removed, halved, and diced)
• 4 chicken breasts, cut into 1/2 inch pieces
• 2 tbsp. flour + extra for cutting board
• 3 tsp. salt
• 1 cup carrots, diced
• 1 cup frozen peas
• 1 bottle Blue Moon® Belgian White Belgian-Style Wheat Ale
• 1 cup chicken stock
• 1/2 tsp. ground white pepper
• 1/4 tsp. red chili flakes
• 1 sprig thyme
• 1/4 cup Parmesan cheese, grated (optional)
• 2 9-inch ready-made pie crusts (rolled, not in the tin)

Directions:

1. In a large pot, heat olive oil over medium heat. Add leeks and sauté until soft.
2. Add chicken, flour, and salt. Continue to sauté until flour becomes a light paste and has coated contents of the pot. Add carrots and peas along with beer. Let the beer cook down to half its original volume. Add chicken stock and the rest of spices and thyme. Let simmer over medium heat for 25–30 minutes, until liquid has consistency of a loose gravy. Remove from heat and let cool.
3. Preheat oven to 425°F. Spray muffin tin generously with cooking spray or wipe each well with butter or cooking oil.
4. Roll out pie dough onto cutting board. Using a deli pint lid (any top to salsa, hummus, or even a small cereal bowl will work), trace out circles of pie dough. Line each muffin tin well with pie dough. Should make 12 in a regular muffin tin.
5. Fill to the top with chicken filling. Roughly 3 tbsp. each.
6. Bake at 425°F for 20 minutes. Remove and let cool. Serve with hot sauce!