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Mini Brioche Chicken Pot Pies

Mini Brioche Chicken Pot Pies


½ stick unsalted butter
½ yellow onion, small diced
½ cup diced carrot
½ cup chopped celery
¼ cup flour
1 ½ cups chicken stock
2 cups whole milk
1/3 cup peas
1/8 tsp. dried thyme
2 cups diced chicken
Salt & pepper to taste

Garlic Butter Topping:
2 Tbsp. unsalted butter
¼ tsp. garlic powder
½ tsp. parsley
¼ tsp. salt
1 pkg. Turano Brioche Rolls


① Preheat oven to 375˚F.
② Melt butter in a medium size pot on medium heat. Add onion, carrot and celery and sauté until onions are translucent. Add flour and continue to cook for about 2 minutes. Gradually whisk in the chicken stock and milk and bring to a simmer until mixture thickens. Add thyme, peas and diced chicken; season with salt and pepper to taste. Continue to simmer for about 10 minutes then set aside.
③ To make the garlic butter, place 2 Tbsp. of softened butter and add the garlic powder, parsley and salt. Set aside.
④ Add pot pie filling to small ramekins. Place crown of brioche rolls on top of the filling and finish with a dollop of garlic butter. Place ramekins on a baking sheet, cover with foil and bake for 10 minutes until the rolls are nice and warm. Enjoy!

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