{"id":1644,"date":"2017-02-03T11:17:14","date_gmt":"2017-02-03T11:17:14","guid":{"rendered":"https:\/\/www.commanderspalace.com\/hot-buttered-rum-2"},"modified":"2024-06-28T01:03:08","modified_gmt":"2024-06-28T01:03:08","slug":"hot-buttered-rum-2","status":"publish","type":"page","link":"https:\/\/www.commanderspalace.com\/cuisine\/recipes\/hot-buttered-rum-2.html","title":{"rendered":"Mini Chicken Pot Pies"},"content":{"rendered":"<p><p><a href=\"http:\/\/www.today.com\/recipes\/mini-chicken-pot-pies-recipe-t107693\"><span style=\"color: rgb(82, 82, 82); font-family: proxima_nova, Helvetica, Arial, sans-serif; font-size: 35.1px;\">Mini Chicken Pot Pies<\/span><\/a><\/p>\n<div class=\"recipe-details-container\" style=\"box-sizing: border-box; margin-top: 10px; overflow: hidden; font-size: 13.5px; line-height: 20px; clear: both; color: rgb(82, 82, 82); font-family: proxima_nova, Helvetica, Arial, sans-serif;\">\n<p style=\"box-sizing: border-box; margin: 1em 0px;\">These mini chicken pot pies are irresistible.<\/p>\n<p style=\"box-sizing: border-box; margin: 1em 0px;\"><span style=\"box-sizing: border-box; font-weight: 700;\">Swap idea:<\/span>&nbsp;Instead of making a crust, use store-bought biscuit dough.<\/p>\n<p style=\"box-sizing: border-box; margin: 1em 0px;\">&nbsp;<\/p>\n<\/div>\n<div class=\"recipe-ingredients\" style=\"box-sizing: border-box; width: 280px; display: inline-block; vertical-align: top; color: rgb(82, 82, 82); font-family: proxima_nova, Helvetica, Arial, sans-serif; font-size: 13.5px;\">\n<p class=\"recipe-title\" style=\"box-sizing: border-box; margin: 0px; font-size: 1.15em; font-weight: 700;\">Ingredients<\/p>\n<ul style=\"box-sizing: border-box; margin: 1em 0px; padding: 0px; list-style: none;\">\n<li style=\"box-sizing: border-box; padding: 0px 0.85em 0.75em 0px; line-height: 1.2em; margin: 0px;\">\n<p class=\"ingredients-title\" style=\"box-sizing: border-box; margin: 0px; text-transform: uppercase; font-size: 0.8em; display: inline-block;\">FILLING<\/p>\n<ul style=\"box-sizing: border-box; margin: 1em 0px; padding: 0px; list-style: none;\">\n<li itemprop=\"recipeIngredient\" style=\"box-sizing: border-box; padding: 0px 0.85em 0.75em 0px; line-height: 1.2em; margin: 0px;\">2 tablespoons vegetable oil, divided<\/li>\n<li itemprop=\"recipeIngredient\" style=\"box-sizing: border-box; padding: 0px 0.85em 0.75em 0px; line-height: 1.2em; margin: 0px;\">1&frac12; pounds chicken thighs and\/or chicken breast, skin and bone removed, cut into 1\/2-inch cubes<\/li>\n<li itemprop=\"recipeIngredient\" style=\"box-sizing: border-box; padding: 0px 0.85em 0.75em 0px; line-height: 1.2em; margin: 0px;\">2&frac12; teaspoons kosher salt, divided<\/li>\n<li itemprop=\"recipeIngredient\" style=\"box-sizing: border-box; padding: 0px 0.85em 0.75em 0px; line-height: 1.2em; margin: 0px;\">1 large yellow onion, chopped<\/li>\n<li itemprop=\"recipeIngredient\" style=\"box-sizing: border-box; padding: 0px 0.85em 0.75em 0px; line-height: 1.2em; margin: 0px;\">8 ounces cremini mushrooms, sliced 1\/4-inch thick<\/li>\n<li itemprop=\"recipeIngredient\" style=\"box-sizing: border-box; padding: 0px 0.85em 0.75em 0px; line-height: 1.2em; margin: 0px;\">2 medium carrots, peeled and cut into 1\/4-inch thick slices<\/li>\n<li itemprop=\"recipeIngredient\" style=\"box-sizing: border-box; padding: 0px 0.85em 0.75em 0px; line-height: 1.2em; margin: 0px;\">2 medium celery stalks, cut into 1\/4-inch thick slices<\/li>\n<li itemprop=\"recipeIngredient\" style=\"box-sizing: border-box; padding: 0px 0.85em 0.75em 0px; line-height: 1.2em; margin: 0px;\">2 cloves garlic, minced<\/li>\n<li itemprop=\"recipeIngredient\" style=\"box-sizing: border-box; padding: 0px 0.85em 0.75em 0px; line-height: 1.2em; margin: 0px;\">1\/2 teaspoon freshly ground black pepper<\/li>\n<li itemprop=\"recipeIngredient\" style=\"box-sizing: border-box; padding: 0px 0.85em 0.75em 0px; line-height: 1.2em; margin: 0px;\">1\/2 teaspoon dried thyme<\/li>\n<li itemprop=\"recipeIngredient\" style=\"box-sizing: border-box; padding: 0px 0.85em 0.75em 0px; line-height: 1.2em; margin: 0px;\">1\/2 teaspoon dried tarragon<\/li>\n<li itemprop=\"recipeIngredient\" style=\"box-sizing: border-box; padding: 0px 0.85em 0.75em 0px; line-height: 1.2em; margin: 0px;\">2 ounces unsalted butter<\/li>\n<li itemprop=\"recipeIngredient\" style=\"box-sizing: border-box; padding: 0px 0.85em 0.75em 0px; line-height: 1.2em; margin: 0px;\">3 ounces all-purpose flour<\/li>\n<li itemprop=\"recipeIngredient\" style=\"box-sizing: border-box; padding: 0px 0.85em 0.75em 0px; line-height: 1.2em; margin: 0px;\">2 cups low-sodium chicken broth<\/li>\n<li itemprop=\"recipeIngredient\" style=\"box-sizing: border-box; padding: 0px 0.85em 0.75em 0px; line-height: 1.2em; margin: 0px;\">1&frac12; cups 2 percent milk, room temperature<\/li>\n<li itemprop=\"recipeIngredient\" style=\"box-sizing: border-box; padding: 0px 0.85em 0.75em 0px; line-height: 1.2em; margin: 0px;\">8 ounces frozen green peas<\/li>\n<li itemprop=\"recipeIngredient\" style=\"box-sizing: border-box; padding: 0px 0.85em 0.75em 0px; line-height: 1.2em; margin: 0px;\">1 teaspoon freshly chopped thyme<\/li>\n<li itemprop=\"recipeIngredient\" style=\"box-sizing: border-box; padding: 0px 0.85em 0.75em 0px; line-height: 1.2em; margin: 0px;\">1 teaspoon freshly chopped tarragon<\/li>\n<\/ul>\n<\/li>\n<li style=\"box-sizing: border-box; padding: 0px 0.85em 0.75em 0px; line-height: 1.2em; margin: 0px;\">\n<p class=\"ingredients-title\" style=\"box-sizing: border-box; margin: 0px; text-transform: uppercase; font-size: 0.8em; display: inline-block;\">CRUST<\/p>\n<ul style=\"box-sizing: border-box; margin: 1em 0px; padding: 0px; list-style: none;\">\n<li itemprop=\"recipeIngredient\" style=\"box-sizing: border-box; padding: 0px 0.85em 0.75em 0px; line-height: 1.2em; margin: 0px;\">12 ounces all-purpose flour<\/li>\n<li itemprop=\"recipeIngredient\" style=\"box-sizing: border-box; padding: 0px 0.85em 0.75em 0px; line-height: 1.2em; margin: 0px;\">1 teaspoon kosher salt<\/li>\n<li itemprop=\"recipeIngredient\" style=\"box-sizing: border-box; padding: 0px 0.85em 0.75em 0px; line-height: 1.2em; margin: 0px;\">10 ounces unsalted butter, cubed and very cold<\/li>\n<li itemprop=\"recipeIngredient\" style=\"box-sizing: border-box; padding: 0px 0.85em 0.75em 0px; line-height: 1.2em; margin: 0px;\">12 tablespoons ice water, strained and free of cubes<\/li>\n<\/ul>\n<\/li>\n<li style=\"box-sizing: border-box; padding: 0px 0.85em 0.75em 0px; line-height: 1.2em; margin: 0px;\">\n<p class=\"ingredients-title\" style=\"box-sizing: border-box; margin: 0px; text-transform: uppercase; font-size: 0.8em; display: inline-block;\">EGG WASH<\/p>\n<ul style=\"box-sizing: border-box; margin: 1em 0px; padding: 0px; list-style: none;\">\n<li itemprop=\"recipeIngredient\" style=\"box-sizing: border-box; padding: 0px 0.85em 0.75em 0px; line-height: 1.2em; margin: 0px;\">1 large egg<\/li>\n<li itemprop=\"recipeIngredient\" style=\"box-sizing: border-box; padding: 0px 0.85em 0.75em 0px; line-height: 1.2em; margin: 0px;\">1 tablespoon water<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/div>\n<div class=\"recipe-preparation\" itemprop=\"recipeInstructions\" style=\"box-sizing: border-box; width: 413px; display: inline-block; color: rgb(82, 82, 82); font-family: proxima_nova, Helvetica, Arial, sans-serif; font-size: 13.5px;\">\n<p class=\"recipe-title\" style=\"box-sizing: border-box; margin: 0px; font-size: 1.15em; font-weight: 700;\">Preparation<\/p>\n<p style=\"box-sizing: border-box; margin: 1em 0px;\">For the filling:<\/p>\n<p style=\"box-sizing: border-box; margin: 1em 0px;\">Place 1 tablespoon vegetable oil into a 10-inch cast-iron skillet and set over high heat until it shimmers. Add the chicken, season with 1 teaspoon of salt, and cook, stirring occasionally, until the chicken is no longer pink on the outside but not dry, 4 to 6 minutes. Remove the chicken from the skillet and set aside in a medium bowl.<\/p>\n<p style=\"box-sizing: border-box; margin: 1em 0px;\">Decrease the heat to medium and heat the remaining tablespoon vegetable oil in the skillet until it shimmers. Add the onions, mushrooms, carrots, celery, garlic, remaining 1&frac12; teaspoons of salt, black pepper, dried thyme, and dried tarragon, and stir to combine. Cook, stirring occasionally, until the onions have softened, about 5 minutes. Add the butter and melt. Stir in the flour and cook for 1 to 2 minutes. Gradually stir in the chicken broth and milk. Bring to a simmer, stirring continually. Continue stirring until the sauce thickens, about 3 minutes. Remove the skillet from the heat and stir in the peas, thyme, tarragon, and reserved chicken. Cover and set aside.<\/p>\n<p style=\"box-sizing: border-box; margin: 1em 0px;\">For the crust:<\/p>\n<p style=\"box-sizing: border-box; margin: 1em 0px;\">Sift the flour into a bowl. Add in the salt and cubed butter. Fold the ingredients together so that the flour has evenly coated each cube and they are not sticking together. Using your fingers crush the butter into the flour to make a uniform texture about the size of a pea. Pour in &frac34; of the water and fold the dough together until a rough ball is formed. Add the remaining water as needed. Without overworking the dough, continue working the dough until it is mostly smooth and all incorporated. Turn the dough out onto a floured cutting board. Cut the dough into quarters, wrap with plastic wrap and refrigerate for at least 1 hour or overnight so the dough can relax.<\/p>\n<p style=\"box-sizing: border-box; margin: 1em 0px;\">To assemble:<\/p>\n<p style=\"box-sizing: border-box; margin: 1em 0px;\">Position an oven rack in the middle of the oven and preheat to 425&ordm;F.<\/p>\n<p style=\"box-sizing: border-box; margin: 1em 0px;\">Remove the pie crust from the refrigerator and roll out the dough to create 4 rounds about 1\/6-inch thick. Ladle the warm chicken pie filling in 4 ramekins and place them on a parchment lined cookie sheet. Place the pie dough on top of each ramekin and attractively flute the edges. You can cut away the excess pie dough and crimp with a fork if you like.<\/p>\n<p style=\"box-sizing: border-box; margin: 1em 0px;\">With a fork whisk the egg and water together to make the egg wash. Brush the top of the 4 pies with the egg wash.<\/p>\n<p style=\"box-sizing: border-box; margin: 1em 0px;\">Place the pies into the oven and bake on the center rack for 15 minutes until the crust is fragrant and golden brown. Remove the pies from the oven, let rest for 10 minutes and then serve at once. Enjoy.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Mini Chicken Pot Pies These mini chicken pot pies are irresistible. Swap idea:&nbsp;Instead of making a crust, use store-bought biscuit dough. &nbsp; Ingredients FILLING 2 tablespoons vegetable oil, divided 1&frac12; pounds chicken thighs and\/or chicken breast, skin and bone removed, cut into 1\/2-inch cubes 2&frac12; teaspoons kosher salt, divided 1 large yellow onion, chopped 8 [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":1692,"menu_order":225,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-1644","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Mini Chicken Pot Pies - Commander&#039;s Palace<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.commanderspalace.com\/cuisine\/recipes\/hot-buttered-rum-2.html\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mini Chicken Pot Pies - Commander&#039;s Palace\" \/>\n<meta property=\"og:description\" content=\"Mini Chicken Pot Pies These mini chicken pot pies are irresistible. Swap idea:&nbsp;Instead of making a crust, use store-bought biscuit dough. &nbsp; Ingredients FILLING 2 tablespoons vegetable oil, divided 1&frac12; pounds chicken thighs and\/or chicken breast, skin and bone removed, cut into 1\/2-inch cubes 2&frac12; teaspoons kosher salt, divided 1 large yellow onion, chopped 8 [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.commanderspalace.com\/cuisine\/recipes\/hot-buttered-rum-2.html\" \/>\n<meta property=\"og:site_name\" content=\"Commander&#039;s Palace\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/CommandersPalace\" \/>\n<meta property=\"article:modified_time\" content=\"2024-06-28T01:03:08+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.commanderspalace.com\/cuisine\/recipes\/hot-buttered-rum-2.html\",\"url\":\"https:\/\/www.commanderspalace.com\/cuisine\/recipes\/hot-buttered-rum-2.html\",\"name\":\"Mini Chicken Pot Pies - Commander&#039;s Palace\",\"isPartOf\":{\"@id\":\"https:\/\/www.commanderspalace.com\/#website\"},\"datePublished\":\"2017-02-03T11:17:14+00:00\",\"dateModified\":\"2024-06-28T01:03:08+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/www.commanderspalace.com\/cuisine\/recipes\/hot-buttered-rum-2.html#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.commanderspalace.com\/cuisine\/recipes\/hot-buttered-rum-2.html\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.commanderspalace.com\/cuisine\/recipes\/hot-buttered-rum-2.html#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.commanderspalace.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Cuisine\",\"item\":\"https:\/\/www.commanderspalace.com\/cuisine.html\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Recipes\",\"item\":\"https:\/\/www.commanderspalace.com\/cuisine\/recipes.html\"},{\"@type\":\"ListItem\",\"position\":4,\"name\":\"Mini Chicken Pot Pies\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.commanderspalace.com\/#website\",\"url\":\"https:\/\/www.commanderspalace.com\/\",\"name\":\"Commander's Palace\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\/\/www.commanderspalace.com\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.commanderspalace.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.commanderspalace.com\/#organization\",\"name\":\"Commander's Palace\",\"url\":\"https:\/\/www.commanderspalace.com\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.commanderspalace.com\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/www.commanderspalace.com\/wp-content\/uploads\/2024\/06\/homeheader33_64e635b7a3069.jpg\",\"contentUrl\":\"https:\/\/www.commanderspalace.com\/wp-content\/uploads\/2024\/06\/homeheader33_64e635b7a3069.jpg\",\"width\":1255,\"height\":800,\"caption\":\"Commander's Palace\"},\"image\":{\"@id\":\"https:\/\/www.commanderspalace.com\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/CommandersPalace\",\"https:\/\/www.instagram.com\/commanderspalace\/?hl=en\"]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Mini Chicken Pot Pies - Commander&#039;s Palace","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.commanderspalace.com\/cuisine\/recipes\/hot-buttered-rum-2.html","og_locale":"en_US","og_type":"article","og_title":"Mini Chicken Pot Pies - Commander&#039;s Palace","og_description":"Mini Chicken Pot Pies These mini chicken pot pies are irresistible. 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