Baby Chicken Pot Pies
Ingredients
Poach Chicken
- 3-4 Boneless Chicken Breasts
- 2 cups Chicken Stock
- 1 cup Water
- Zest & Juice of One Lemon
- ½ cup White Wine
- ½ tsp Salt
Sauté
- ¼ cup Olive Oil
- ½ stick Butter
- 1 Diced Onion
- 2 Diced Carrots
- ½ cup Flour
- 3 cups Chicken Stock
- ½ tsp Salt
- ½ tsp Black Pepper
- ½ tsp Turmeric
- 2 tbsp Lemon Juice
- ¼ cup White Wine
- 1 cup Frozen Peas
- 1 cup Cooked Potatoes (cut into 1" cubes)
Bake
- 1 Egg Yolk
Instructions
Poach Chicken
- Clean and trim Boneless Chicken Breasts.
- Poach Chicken in Chicken Stock, Water, Lemon Zest & Juice, White Wine and Salt. Bring to a boil and turn off heat. Cover and let chicken rest in hot poaching liquid for 30 minutes.
- Drain and cool. Cut chicken into small pieces and set aside.
Sauté
- In pan sauté Olive Oil, Butter, Onion and Carrots. When onions and carrots are soft add Flour.
- Cook 3-4 minutes and then Chicken Stock, Salt, Black Pepper, Turmeric, Lemon Juice and White Wine.
- Cook until sauce thickens and then add Cooked Chicken, Frozen Peas, Cooked Potatoes and toss to combine.
Prepare to Bake
- Prepare pie crusts (see pie crust recipe). Cut pie crust into 3" circles and line mini muffin tin with pie circles. Place a spoonful of filling on crust and bake in a 400℉ oven 25-30 minutes or until golden brown.
