Muffin Tin Chicken Pot Pies With Savory Duck Fat Cr

Name: Muffin Tin Chicken Pot Pies With Savory Duck Fat Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 tablespoons unsalted butter 8 T for CRUST and 2 T for FILLING divided; 1/2 cup duck fat Cold, or Goose Fat; 2 1/2 tablespoons fresh thyme 1 1/2 T for CRUST and 1 T for FILLING divided and chopped; 1 teaspoon salt; 1/2 cup ice water; 1 pound 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 tablespoon fresh parsley chopped; 1 1/2 cups chicken broth; 1 cup frozen peas

Servings: persons

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 tablespoons unsalted butter 8 T for CRUST and 2 T for FILLING divided
1/2 cup duck fat Cold, or Goose Fat
2 1/2 tablespoons fresh thyme 1 1/2 T for CRUST and 1 T for FILLING divided and chopped
1 teaspoon salt
1/2 cup ice water
1 pound 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 tablespoon fresh parsley chopped
1 1/2 cups chicken broth
1 cup frozen peas

1
CRUST
2
Mix both flours, salt, and thyme in a bowl.
3
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.
4
Add the cold duck fat and mix together with rest of ingredients.
5
Slowly add the water and mix with fork. The idea is just to have enough water so that the dough holds together. It will be flaky, you do not want the dough to be smooth. So try and add as little water as possible.
6
Next, take the dough and place on a cold surface or pastry stone. Working with your hands, gently flatten the dough and fold it over on itself 3 times. Assemble into a large disc, wrap tightly with plastic wrap and place in fridge for 30 minutes.
7
After 30 mins, take the dough and flour a cold surface or pastry stone. Roll the dough out until it is about 1/8 inch thick. Cut the dough into 6 equal parts and place inside muffin tin holes. The dough will be hanging over the sides of the pan, this is okay as you will be folding it over the filling.
8
Cover the dough and place in fridge until assembly.
9
Cube the chicken and bowl with celery and carrots for 12 minutes - set aside.
10
Add butter, garlic and onions to a saute pan and cook until the onions are translucent (about 3 minutes). Add the salt, pepper, parsley and thyme.
11
Whisk in the cream and chicken broth.
12
Cook on medium low for about 10 minutes until the filling is thick.
13
Set aside for assembly.
14
In each muffin tin hole lined with dough - layer the chicken/celery/carrots, then pour over the cream based filling and top with peas.
15
Fold the access pie crust over each pot pie. Leave some space for vents on each.
16
Cook at 425 degrees for 25-30 minutes.

1264

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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 tablespoons unsalted butter 8 T for CRUST and 2 T for FILLING divided, 1/2 cup duck fat Cold, or Goose Fat, and more.

Yes, Muffin Tin Chicken Pot Pies With Savory Duck Fat Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Muffin Tin Chicken Pot Pies With Savory Duck Fat Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions