Ingredients:

  • ½ cups All-Purpose Flour (plus extra for dusting)
  • cup (2 sticks) Unsalted Butter (very cold, cubed)
  • ½ cup Ice Water (approx.)
  • teaspoon Salt (for pastry)
  • cups Cooked Chicken (shredded or diced)
  • tablespoons Unsalted Butter (for filling)
  • small Yellow Onion (finely diced)
  • cup Carrots (diced small)
  • ½ cup Celery (diced small)
  • ¼ cup All-Purpose Flour (for roux)
  • ½ cups Chicken Broth (low sodium)
  • ½ cup Heavy Cream
  • cup Frozen Peas
  • teaspoon Fresh Thyme Leaves
  • teaspoon Dried Parsley
  • ¾ teaspoon Salt (for filling)
  • ½ teaspoon Black Pepper
  • Large Egg (lightly beaten for wash)

Instructions:

  1. Phase 1: Prepare the Pastry. Combine 2 ½ cups flour and 1 tsp salt in a large bowl. Cut in the cold butter until the mixture resembles coarse crumbs with pea-sized chunks. Slowly drizzle in ice water, mixing until the dough just comes together; do not overwork. Divide dough in half, flatten into discs, wrap, and chill for at least 30 minutes.
  2. Phase 2: Make the Filling. Sauté the diced onion, carrots, and celery in 4 tablespoons of butter in a large skillet over medium heat until softened (5–7 minutes).
  3. Whisk in the ¼ cup flour to create a smooth roux; cook for 1 minute. Gradually whisk in the chicken broth until the mixture thickens. Simmer until smooth.
  4. Stir in the heavy cream, thyme, parsley, salt, and pepper. Simmer until the sauce coats the back of a spoon. Remove from heat and gently fold in the cooked chicken and frozen peas. Set aside to cool slightly.
  5. Phase 3: Assemble and Bake. Preheat oven to 400°F (200°C). Lightly grease the 12 muffin tin wells. Roll out one chilled dough disc thinly and use a cutter slightly larger than the muffin well diameter to cut 12 bottom liners. Gently press the liners into the tin wells.
  6. Spoon the cooled filling evenly into the 12 lined cups, filling them about three-quarters full.
  7. Roll out the second dough disc. Use the round cutter to cut 12 tops. Place the pastry tops over the filling, crimping the edges firmly against the tin rim to seal. Cut 2–3 small slits in the top of each pie for steam venting.
  8. Brush the tops lightly with the beaten egg wash for color. Bake for 22–25 minutes, or until the crust is deep golden brown and the filling is bubbling hot.
  9. Let the Muffin Tin Chicken Pot Pies cool in the tin for 5–10 minutes before carefully removing with a small offset spatula or spoon.