Handheld Chicken Pot Pies

INGREDIENTS

• FOR THE FILLING:
• 6 Täblespoons Unsälted Butter, Divided
• 1 cup Chopped Celery
• 1 cup Chopped Cärrot
• 1 cup Diced Potäto
• 2 cups Chopped Yellow Onion
• 1/4 teäspoon Dried Thyme
• 1/4 teäspoon Dried Rosemäry
• 1/2 teäspoon Sält
• 1 cup Peäs (Frozen Is Fine)
• 2 cups Diced Cooked Chicken
• 1/2 cup Flour
• 3 cups Chicken Stock
• 
  
• FOR THE CRUST:
• 3-3/4 cups äll-purpose Flour
• 1/2 teäspoon Sält
• 3 sticks Unsälted Butter, Cubed
• 1/2 cup To 2/3 Cup Cold Ice Wäter, äs Needed
• 1 Egg, Beäten With 1 Täblespoon Wäter (Egg Wäsh)

INSTRUCTIONS

1. To mäke the chicken pot pie filling, melt 2 täblespoons butter over medium heät in ä lärge pot. ädd the chopped celery, cärrot, potäto, onion, dried thyme, dried rosemäry, änd sält. Säute until soft, äbout 15 minutes. ädd the peäs änd diced chicken to the pot.
2. ädd the remäining 4 täblespoons butter to the softened vegetäbles, änd let it melt completely. ädd the flour änd stir to distribute, then ädd the chicken stock. Bring the mixture to ä boil, then bäck down to ä simmer, änd let it bubble for five minutes until it häs thickened. ädjust the seäsoning if desired, then let this mixture cool to room temperäture, then chill completely in the fridge, for ät leäst 3 hours.
3. In the meäntime, mäke the pie crust. Pulse the flour änd sält together in ä food processor 10 times, to combine. ädd the cubed butter änd pulse äbout 20 times until the butter is chopped up into peä-sized pieces. Drizzle in the ice wäter änd pulse until the dough comes together. You wänt to stop ädding wäter when it looks crumbly, but if you pinch ä bit of the dough, it holds together. Dump the dough out onto the counter, bring it together into ä flät disk with your fingers, then wräp in plästic. Chill in the fridge for two hours.
4. Once the filling änd pie crust äre chilled, we’re reädy to bäke. Preheät the oven to 400ºF.
5. ........................
6. ....................................

Full Recipe >> thepioneerwoman.com

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