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Chicken Pot Pie

Lauren Miyashiro
  • 105 minutes
  • Serves 6 to 8

INGREDIENTS

4

Chicken breasts, boneless skinless

2

Carrots, large

3 cloves

Garlic

1

Onion, medium

2 tbsp

Parsley

1 cup

Peas, frozen

2 tsp

Thyme, leaves

1

Egg wash

3 cups

Chicken broth, low-sodium

1 tsp

Baking powder

1

Black pepper, Freshly ground

3 3/4 cups

Flour

1 tsp

Kosher salt

1

Kosher salt

1

Sea salt, Flaky

1/2 cup

Ice water

1/2

cut into pieces 1 c. unsalted butter, unsalted

1/2 cup

Butter

1/4 cup

Heavy cream