Herb Crust Mini Chicken Pot Pies Recipe by Making it with Danielle

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Recipe Source

We were inspired to share this great recipe from Making it with Danielle! If you haven not checked out their website, we suggest that you do!

Ingredients

For the Pate Brisee Crust:
2 1/2 cups all purpose flour
1 tsp salt
2 sticks cold unsalted butter, cut into small pieces
1/4 -1/2 cup ice cold water
Fresh whole herbs (dill, sage, rosemary)
1 Large egg, lightly beaten

For the chicken and stock:
4 lb whole chicken, thawed with giblets removed and patted dry with a paper towel
4 cups chicken stock
1 large white onion, peeled & quartered
2 bay leaves
1 tsp black peppercorns
2 sprigs parsley
1 sprig rosemary
2 stalks celery, cut into 3″ pieces

For the Filling:
5 tbsp unsalted butter
2 russet potatoes, peeled and cut into bite sized pieces
12 pearl onions, peeled and if large cut in half
1 leek, sliced white parts only
2 carrots, peeled and sliced
6 oz white mushrooms, cleaned and sliced
2 cobs of corn, kernels sliced off
1/4 cup all-purpose flour
1 cup whole milk
2 tbsp fresh chopped parsley
1 tbsp fresh chopped sage
Zest from 1 lemon
Salt & pepper

Directions

To get the DIRECTIONS for this recipe, please visit the chefs website at: Making it with Danielle