Circle B Kitchen
Makes 10-12 3 in. pies
1 recipe double pie crust (2 9” pie crusts)
2 tablespoons butter1 tablespoon canola oil
6 chicken thighs, cut into small pieces
½ lb chicken tenders, cut into small pieces
1 medium onion, chopped
3-4 small-ish carrots, chopped
2 stalks celery, chopped
Large handful fresh parsley, chopped
2 cups whole milk
2 cups chicken broth
¼ cup flour
1 tsp dried thyme
2 tsp salt
1 tsp pepper
Bring a large sauté pan to medium-high heat. Add the butter and canola oil. When heated, add the carrot, celery and onion and sauté for about 5 minutes. Add the dried thyme, chopped chicken thighs and parsley. Cook, stirring until the thigh meat is cooked through (about 5 minutes). Season to taste with salt and pepper.
Add the flour and stir until the flour is well incorporated and then continue to cook another 4 minutes. Add the milk and chicken broth, and continue to stir and cook until the sauce begins to thicken.
In another pan sauté the chicken tenders in a little more oil until cooked through. Add to the pan reduce to very low while you prepare the crust.
Preheat the oven to 400 degrees.
Cut the pastry dough into circles about 4 ¾ in. in diameter and fit into the cups of a nonstick muffin tin. Fill each with some of the filling. There should be plenty of filling leftover to use as a sauce at the table.
Cut an equal number of 2” circles and place them on top of the filled muffin cups.
Bake for 30 minutes. Let cool a little before removing from the pan. Heat the remaining filling and serve at the table alongside the pies.