Mini Chicken Pot Pies Ingredients: Crust: 1 cup flour, 11/2 baking powder, 1/4 tsp salt, unsalted butter, 3 tbsp butter, and 1/3 cup milk or cream. Filling: 1/3 cup butter, 1/31/4 cup flour, 1/3 chopped onion, 1/2 teaspoon salt, 1/4 teaspoon pepper, 13/4 chicken broth, 2/3 milk, 3 cups chicken pieces, and 1 bag peas & carrots. Preparations: Crust: This is for just a top crust. If you would like a top and bottom, double the recipe. Combine dry ingredients and cut in butter until it resembles small peas. Add milk all at one and stir to moisten. Pour out onto a floured surface and knead about 8 times. Roll into the desired shape, depending on if you are using a round or square casserole dish. If you are making two crusts, make sure you roll the bottom one larger. Filling: Melt butter over low heat in a large saucepan. Stir in flour, chopped onions, salt, and pepper. Cook until mixture is bubbly, stirring constantly. Remove from heat and whisk in broth and milk. Put …
This dish is ridiculously easy to make!
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