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Muffin Tin Chicken Pot Pies with Savory Duck Fat Crust
JAREDGRAVES6558316Ingredients
85Minutes
1300Calories
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Description
Muffin Tin Chicken Pot Pies with Savory Duck Fat Crust Recipe from Cooking Divine.
Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups pastry flour
- 1 7/8 cups flour (Bleached, 1 1/2 C for CRUST and 1/3 C for FILLING divided)
- 10 Tbsp. unsalted butter (8 T for CRUST and 2 T for FILLING divided)
- 1/2 cup duck fat (Cold, or Goose Fat)
- 2 1/2 Tbsp. fresh thyme (1 1/2 T for CRUST and 1 T for FILLING divided and chopped)
- 1 tsp. salt
- 1/2 cup ice water
- 1 lb. boneless chicken breast
- 3/4 cup carrots (chopped)
- 3/4 cup celery (chopped)
- 2/3 cup onion (chopped)
- 2 cloves garlic (minced)
- 1 cup heavy cream
- 1 Tbsp. fresh parsley (chopped)
- 1 1/2 cups chicken broth
- 1 cup frozen peas
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Directions
- CRUST
- Mix both flours, salt, and thyme in a bowl.
- Cube the cold butter and add to bowl. Crush together with tips of your finger and mix into the dry ingredients until it resembles coarse meal.
NutritionView More
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1300Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1300Calories from Fat770 |
% DAILY VALUE |
Total Fat86g132% |
Saturated Fat44g220% |
Trans Fat |
Cholesterol275mg92% |
Sodium850mg35% |
Potassium910mg26% |
Protein40g |
Calories from Fat770 |
% DAILY VALUE |
Total Carbohydrate93g31% |
Dietary Fiber7g28% |
Sugars4g |
Vitamin A130% |
Vitamin C25% |
Calcium10% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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