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Ingredients
• 2 Tbs Unsalted Butter
• 2 Tbs All-Purpose Flour
• 2/3cup Whole Milk
• Kosher Salt and Fresh Pepper To
Ta ste
• 2 Tsp Powdered Chicken Base
• 1 Tsp Yellow Mustard
• 4 Tbs Yellow Onions, Chopped
• 2 Small Carrots, Diced
• ½ Cup Frozen Peas, Thawed
• 1 Large Celery Stalk, Diced
• 2 Cups Leftover Rotisserie
Chicken, Diced
• 4 Circles Prepared Pie Crust, Cut
with Large Size Cutter
• 4 Circles Prepared Puff Pastry
Dough (Thawed), Cut with Small
Size Cutter
Method
1. In a small saucepan over medium
heat, combine the butter and
flour; whisk until the flour is
incorporated then stir in the milk.
2. Whisk until smooth and bubbly.
3. Season with salt and pepper; then
add the chicken base.
4. Add remaining ingredients, except
crusts; cook until bubbly then
remove from heat.
5. Preheat the pie maker.
6. Carefully press the large pie crusts
into the pie moulds; press the top
edge of each crust into the
grooved perimeter.
7. Divide the chicken mixture
between the pie moulds.
8. Cover with puff pastry crusts;
close and latch the lid.
9. Bake for 7-9 minutes or until
browned.
10. When baking is complete, remove
from pie maker and let slightly
cool before serving.
Chicken Pot Pies
Serves 4