Nothing is more comforting to me in the fall than chicken pot pies. A warm and super-filling inside with a crisp buttery outside it’s one of my husband’s favorite meals. There’s so many things to love about this version of the classic pot pie! There’s only crust on the top which makes it a little more health-conscience, the crust has fresh herbs pressed right into it so it looks & tastes amazing and the chicken is cooked within it’s own stock making it super tender and you have some leftover for other recipes! This is a labor intensive recipe but it’s really worth it… it makes eight “mini” pot pies (I put that in quotations because I couldn’t even finish one!) and you could make all of them and freeze a few for a later time, which is what we did!
Herb Crust Mini Chicken Pot Pies
For the Pate Brisee Crust
2 1/2 cups all purpose flour
1 tsp salt
2 sticks cold unsalted butter, cut into small pieces
1/4 -1/2 cup ice cold water
Fresh whole herbs (dill, sage, rosemary)
1 Large egg, lightly beaten
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