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Set up the Food Processor Work Bowl and attach the Slice Disc. Select the LOW setting and, one ingredient at a time, feed onion, celery, carrots, and mushrooms through the Feed Chute using the Food Pusher.
Add avocado oil to a large sauté pan over medium- high heat. Transfer the sliced vegetables to the pan and sauté until tender, about 7 minutes. Add salt, pepper, thyme, and minced garlic and sauté until fragrant.
Return to the Work Bowl/ Slice Disc assembly and feed broccoli florets through the Feed Chute to slice.
Add sliced broccoli to the vegetables in the pan and continue to sauté for 2 minutes.
Add flour and sauté for 1 minute. Add the cubed chicken and chicken stock and bring to a simmer, about 4 minutes.
Add heavy cream and simmer for an additional 2 minutes. Adjust seasoning to taste. Set filling aside.
Heat oven to 400°F. Remove pie dough from the refrigerator and allow to rest for 15 minutes. Divide crust into six portions (about 2 ounces each) and roll out on a floured surface to a width just big enough to cover each ramekin.
Portion 1/2 cup of chicken pot pie filling in each of the six 4-ounce ramekins. Drape the pie crust portions over top of each ramekin and crimp against the lip of the dish. Brush the egg wash over the top of each crust.
Place mini pies on a baking sheet and bake for 16 minutes. Then set the oven to broil and cook for an additional 2 minutes until the crust is golden brown.
Recipe: Chicken Pot Pie
Serving in this recipe: 6
Yield: 6 mini pot pies
|Total Fat: 24 g||36.8%|
|Saturated Fat: 9 g||41.8%|
|Cholesterol: 87.8 mg||29.3%|
|Sodium: 967.9 mg||40.3%|
|Total Carbs: 22 g||7.4%|
|Dietary Fiber: 2 g||10.6%|
|Sugar: 3 g|
|Protein: 17 g||34%|
|Vitamin A: 17.9%||Vitamin C: 24.7%|
|Calcium: 5.5%||Iron: 9.2%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.