Chicken Pot Pies

Name: Chicken Pot Pies
Yield: Makes 4
Ingredients: 1 tablespoon chopped fresh parsley; 1 teaspoon chopped fresh thyme; 1 cup (135 g) shredded cooked chicken; ½ cup (70 g) frozen peas; ¼ teaspoon freshly ground black pepper; 1 cup (45 g) chopped kale; ⅓ cup (70 g) chopped onion; ½ cup (75 g) russet potato, peeled and chopped; Maldon sea salt, for sprinkling; 1 egg, whisked, for wash; 1 recipe Brisée Dough; 1½ cups (353 g) whole milk, room temperature; 1½ cups (345 g) vegetable broth, room temperature; ½ cup (60 g) all-purpose flour; ¼ cup (57 g) unsalted butter; ½ cup (95 g) carrots, peeled and chopped; 2 tablespoons grapeseed oil; 6 sprigs thyme; 1½ teaspoons sea salt, divided, plus more to taste

Preparation info

Makes
4

Difficulty
Easy

Appears in

Little Flower Baking

By Christine Moore

Published 2016

About

Flaky brisée dough makes these individual pies irresistible. Make them by the dozen and store them in the freezer for an easy dinner.

Ingredients

¼ cup (57 g) unsalted butter
½ cup (60

Dinner
Pie

Method

Place butter in a medium saucepan over medium-low heat. Once butter is melted, whisk in flour to make a blond roux, or paste. Gradually stream and whisk in vegetable broth until well incorporated. Whisk in milk. Add ½ teaspoon salt and thyme sprigs. Bring sauce to a simmer, whisking constantly, until mixture thickens to nappé, or coats the back of the spoon. Remove from heat and strain into a l