Chicken Pot Pies
Ingredients
The crust
-
1
recipe
pie crust, homemade or store-bought
The filling
-
1
small
shallot, peeled and minced
-
2
cloves
garlic, peeled and minced
-
3
tablespoons
unsalted butter
-
3
tablespoons
all-purpose flour
-
1
chicken breast or 2 chicken thighs
skinless
-
2
cups
chicken stock
-
1
small
carrot, peeled and diced
Instructions
- Prepare the pie crust by mixing flour, salt, and baking powder, then incorporate cold schmaltz until the mixture resembles small peas.
- Add water to the mixture and knead until it forms a dough, then chill in the refrigerator for at least 1 hour.
- Preheat the oven to 375°F.
- In a pot, melt butter and sauté shallots, carrots, and garlic until softened.
- Add thyme and flour, then pour in chicken stock and simmer until thickened.
- Remove the dough from the fridge and roll it out, cutting out circles for the tops of the pot pies.
- Press the dough into the ramekins, fill with the chicken mixture, and cover with the dough tops, crimping the edges.
- Brush with egg wash and chill in the freezer for 15 minutes.
- Bake in a preheated oven at 350°F for 45 to 50 minutes until golden brown.
- Let stand for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
4
Calories
1075
Total fat
63g
Total carbohydrates
88g
Total protein
36g
Sodium
1541mg
Cholesterol
160mg
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