Chicken Pot Pies - Minis — YoungstownRecipes.com
Comfort food in single servings. A deep flavor profile with Thyme and Lemon to brighten the creamy filling inside a quick and simple store-bought crust.
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Ingredients
- 1½ lbs. B/S Chicken Breasts (cubed)
- ½ tsp. Salt
- ¼ tsp. Pepper
- 2 Tbsp. EVOO
- 5½ cups Chicken Broth
- 2 Tbsp. Butter (unsalted)
- 3 Carrots (peeled and cross-cut into ½" slices)
- 1 Onion (chopped fine)
- 1 Rib Celery (chopped)
- ¼ cup AP Flour
- ¼ cup Whole Milk
- 2 tsp. Minced Fresh Thyme or ¾ tsp. Dried Thyme
- 1 Tbsp. Lemon Juice
- 4 9" Pie Dough Rounds (store-bought)
- 1½ cups Peas (still frozen)
- 1 Lg. Egg (beaten)
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