Muffin Tin Chicken Pot Pie with Savory Duck Fat Crust
Muffin Tin Chicken Pot Pie with Savory Duck Fat Crust Recipe: Wonderfully savory chicken pot pies made to personal sized muffin shaped perfection!
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Cooking tools:
- Muffin tin
- Rolling pin
- Mixing bowl
- Chef's knife
- Cutting board
- Fork
- Saute pan
- Whisk
- Measuring cup
- Plastic wrap
- Refrigerator
- Oven
- Stove
Ingredients
- SAVORY DUCK FAT PIE CRUST:
- 1½ Cups Pastry Flour
- 1½ Cups Bleached Flour
- 8 Tablespoons Unsalted Butter (cold)
- ½ Cup Duck Fat or Goose Fat (chilled)
- Teaspoon Salt
- 1½ Tablespoons Fresh Thyme (chopped finely)
- ¼ - ½ Cup Ice Water
- CHICKEN POT PIE FILLING
- 1 Pound Boneless Chicken Breast
- ¾ Cup Carrots (chopped)
- ¾ Cup Celery (chopped)
- ⅔ Cup Onion (chopped)
- 2 Garlic Cloves (minced)
- ⅓ Cup Bleached Flour
- 1 Cup Heavy Cream
- 2 Tablespoons Unsalted Butter
- 1 Tablespoon Fresh Parsley (chopped)
- 1 Tablespoon Fresh Thyme (chopped)
- 1½ Cups Chicken Broth
- 1 Cup Frozen Peas
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