Deconstructed Chicken Pot Pies

Name: Deconstructed Chicken Pot Pies
Ingredients: 750 grams Yukon Gold potatoes; 3 to 4 medium or 250 grams Carrots; 3 to 4 or 200 grams Celery stalks; 1 or 200 grams Medium onion; 5 to 6 or 22 grams Garlic cloves; 2 tbsp or 30 grams Oil; 2 pounds or 908 grams Boneless skinless chicken breasts; 32 ounces or 908 grams Chicken broth; 2 tsp or 8 grams Granulated chicken bouillon; 3 tbsp or 24 grams Cornstarch; 2 tbsp or 30 grams Cold water; 1/2 pound or 227 grams Frozen peas; 3 to 4 cups or 180 grams Two percent milk; 2 tbsp or 28 grams Butter

14 ingredients · from Josh Cortis

Ingredients

750 grams Yukon Gold potatoes
3 to 4 medium or 250 grams Carrots
3 to 4 or 200 grams Celery stalks
1 or 200 grams Medium onion
5 to 6 or 22 grams Garlic cloves
2 tbsp or 30 grams Oil
2 pounds or 908 grams Boneless skinless chicken breasts
32 ounces or 908 grams Chicken broth
2 tsp or 8 grams Granulated chicken bouillon
3 tbsp or 24 grams Cornstarch
2 tbsp or 30 grams Cold water
1/2 pound or 227 grams Frozen peas
3 to 4 cups or 180 grams Two percent milk
2 tbsp or 28 grams Butter

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Method

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Watch the original: “Deconstructed Chicken Pot Pies” by Josh Cortis. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.