LOGIN
SIGN UP
Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
Mini Chicken Pot Pies, TODAY
by Tory McPhail, TODAY show. "These mini chicken pot pies are irresistible.
Swap idea: Instead of making a crust, use store-bought biscuit dough."
Ingredients
  • subheading: FILLING:
  • 2 tablespoons vegetable oil, divided
  • 1½ pounds chicken thighs and/or chicken breast, skin and bone removed, cut into ½-inch cubes
  • 2½ teaspoons kosher salt, divided
  • 1 large yellow onion, chopped
  • 8 ounces cremini mushrooms, sliced ¼-inch thick
  • 2 medium carrots, peeled and cut into ¼-inch thick slices
  • 2 medium celery stalks, cut into ¼-inch thick slices
  • 2 cloves garlic, minced
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon dried tarragon
  • 2 ounces unsalted butter
  • 3 ounces all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1½ cups 2 percent milk, room temperature
  • 8 ounces frozen green peas
  • 1 teaspoon freshly chopped thyme
  • 1 teaspoon freshly chopped tarragon
  • subheading: CRUST:
  • 12 ounces all-purpose flour
  • 1 teaspoon kosher salt
  • 10 ounces unsalted butter, cubed and very cold
  • 12 tablespoons ice water, strained and free of cubes
  • subheading: EGG WASH:
  • 1 large egg
  • 1 tablespoon water
Steps
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!
 

Page footer