Muffin Tin Chicken Pot Pies with Savory Duck Fat Crust

For the crust:
Mix both flours, salt, and thyme in a bowl.

Cube the cold butter and add to bowl. Crush together with tips of your finger and mix into the dry ingredients until it resembles coarse meal. Add cold duck fat and mix together.

Slowly add water and mix with fork. The idea is just to have enough water so that the dough holds together. It will be flaky; you do not want the dough to be smooth. So try and add as little water as possible.

Take the dough and place on a cold surface or pastry stone. Working with your hands, gently flatten the dough and fold it over on itself 3 times. Assemble into a large disc, wrap tightly with plastic wrap and place in fridge for 30 minutes.

After 30 minutes, take the dough and dust a cold surface or pastry stone with flour. Roll the dough out until it is about ⅛ inch thick. Cut the dough into 6 equal portions and place inside muffin tin holes. The dough will be hanging over the sides of the pan; this is okay as you will be folding it over the filling. Cover the dough and place in fridge until assembly.

For the filling:
Cube the chicken and place in a bowl with celery and carrots.

Add butter, garlic and onions to a sauté pan and cook until onions are translucent, about 3 minutes. Add salt, pepper, parsley and thyme. Whisk in cream, flour and chicken broth. Cook on medium low for about 10 minutes until the filling is thick. Set aside for assembly.

To assemble:
In each muffin tin well lined with dough, layer the chicken mixture. Then pour over the cream-based filling and top with peas.

Fold the excess pie crust over each pot pie. Leave some space for vents on each. Bake at 425ºF for 25–30 minutes.