Ingredients Weight Measure
Butter 4 Tbsp.
Carrots, diced 1 cup
Onions, diced 2 cups
Corn kernels, fresh 1-1/2 cups
Thyme leaves 2 tsp.
All-purpose flour 4 Tbsp.
Milk, scalded 2 cups.
Chicken broth, heated 2 cups
TABASCO® brand Original Red Sauce 1 Tbsp.
Chicken, light and dark meat, cooked and cubed 1-1/2 lbs.
Salt and pepper to taste
Potatoes, peeled and quartered 4 lbs.
Garlic cloves 4 ea.
Butter, melted 2 oz.
TABASCO® brand Garlic Pepper Sauce 1 Tbsp. + 1 tsp.
Egg yolks 4 ea.


  1. Peheat oven to 350┬░F.
  2. Heat the butter to sizzling in a saucepan. Add the carrots, onions, corn kernels and thyme. Cook over moderate flame until vegetables are almost tender. Do not brown the vegetables.
  3. Add the flour to the vegetables and mix well, making sure all of the flour is combined. Cook for 1 minute, stirring constantly.
  4. Whisk in the milk, chicken broth and TABASCO® Original Red Sauce and allow everything to simmer together until the vegetables are completely tender.
  5. Add the chicken and cook until just heated. Taste and adjust the seasoning with salt and pepper. Allow the mixture to cool to room temperature.
  6. Simmer the potatoes and garlic in salted water until completely tender. Drain well.
  7. Place the cooked potatoes on a sheet pan and place in the oven. This is an extremely important step, as the potatoes must be very dry before mashing. Leave them in the oven until they are no longer steaming, about 10-15 minutes depending on the potatoes.
  8. Pass the potatoes and garlic through a food mill or ricer to get an even texture with no lumps. Add the butter, TABASCO® Garlic Pepper Sauce, salt and pepper and taste for seasoning before finally adding the egg yolks (this will allow you to check for taste without eating raw egg yolks).
  9. Lightly grease a jumbo muffin tin (containing 12 units, or use 2 6-unit tins). Spread a 1/2" of the potato mixture in the bottoms and up the sides of the tins to the top. This can easily be accomplished using a pastry bag.
  10. Spoon the pot pie filling into each cup and cover with more of the potato mixture, leaving a nickel-sized vent hole at the top of each pie. Again, a pastry bag fitted with a #5 star tip will facilitate this and make for a more attractive final presentation.
  11. Bake the pot pies in the oven until the tops of the potatoes are golden brown and the filling is bubbly.
  12. Remove from the oven and allow them to cool ever so slightly. Use a heatproof rubber spatula to remove the pies from the tins and place on warm plates. Cut a wedge out of the pie and let the filling ooze out. Serve immediately.

Yield: 12 servings