Turn pan onto medium heat, drizzle pan with olive oil, saute diced onions till soft, then add minced garlic and cook another two minutes, watch closely because garlic burns very easily.
Next add broth and use to deglaze pan if needed, add shredded chicken, tomatillo salsa & bring to a slow simmer. Lastly stir inn shredded cheese till melted. Add salt and black pepper to taste.
For this dish I like to make a rue out of chicken broth and cassava flour to thicken the broth. Simply scoop a tbsp of cassava flour in a small bowl, add the broth and stir till ALL lumps disappear. You may also use arrowroot powder and if you don't have extra broth use water for the liquid.
While the filling is simmering slowly add the rue. Use a large serving spoon to stir the filling while slowly adding the rue. If you just dump all of the rue in the pan at the same time and not stir at the same time, it will cause the liquid to be lumpy instead of making it thick like it's supposed to. Once the mixture is thickened, take the pan off the heat, add salt & black pepper to taste. Set aside while making the pie crust.
Preheat oven to 400 degrees.
Next make the pie crust. I used my cassava flour pie dough for this recipe, I will post the recipe very soon.
If you are using my cassava flour pie dough recipe, see the following instructions. Divide the dough into 4-5 balls that are about the same size. Sprinkle some cassava flour onto the counter than place dough on the counter, press flat with your hand & put a piece of parchment paper on top before rolling it out with a rolling pin to approximately 1/4 inch thickness.
Grease a cookie sheet using coconut oil or cooking spray. All my cookie cutters got lost in our move to Kentucky, so I I used a 3.5 inch lid that worked very well as a cookie cutter. You can use any size or shape cookie cutter such as a heart shaped one for Valentine's Day. This dough doesn't stretch as easily as regular dough, so you have to be careful when lifting it away from the counter to place onto a greased cookie sheet. I've found that using a large thin stainless steel spatula works best. Gently loosen the dough from the counter with the spatula, scoop the dough onto the spatula and gently slid onto the cookie sheet.
Place a heaping tablespoon of the chicken mixture onto the bottom pie crust, leave approximately quarter inch of dough edging, using your fingers use water to moisten the edges of the bottom pie crusts, this helps the top crust to stick to the bottom crust.
Place another pie dough on top and lightly press around the edges using your fingers or a fork. Using a cooking brush, brush the each pie dough with almond milk. Lastly for some extra flavor I like to sprinkle each hand pie with garlic powder.
Bake hand pies for 25-30 minutes or until crust is lightly browned. I like to serve it with my tomato artichoke soup.
