I made individual pot pies with every intention to eat a single serving, however, after one taste of the delicious crumble topping, I couldn’t resist having seconds. You can make these using a muffin pan, like I did, or cupcake size pot pies for appetizers. Enjoy!
Serves 6 muffin size pies
1 large chicken breast, cooked and shredded or cubed
1/2 cup cooked carrots cubed
1/2 cup cooked green beans or peas
1/2 cup cooked celery finely chopped
1/2 cup yellow corn kernels
2 tbsp flour
2 cups milk
salt and pepper to taste
1 1/2 cups butter
3 1/2 cups all-purpose white flour
2 egg yolks
1 tsp. baking powder
1/2 teaspoon salt
1 cup flour
3 tbsp butter
1 tsp baking powder
pinch of salt
1 tsp. of cayenne pepper
Mix all ingredients by hand. This dough does not require kneading; do not over mix. Once ingredients are incorporated, cover and set aside.
Heat a medium saucepan and add butter. Once butter is bubbly, add flour. Stir continuously for 2 minutes. Slowly add milk one cup at a time while whisking. Whisk until sauce thickens. Add salt and pepper to taste. Turn heat off and set sauce aside.
Combing cooked chicken and vegetables in a large pot. Stir in béchamel and taste. Adjust seasonings if needed.
Mix all ingredients and crumble mixture with fingers.
Take a ping-pong ball amount of dough and place at bottom of each muffin cup. Using your fingers, press dough down and around the sides of the muffin cup. Take more dough and fill in any holes.
Spoon 4-6 tablespoons of filling into each muffin cup and top with crumble topping. Bake at 350 degrees for 40 minutes or until topping is golden brown.