 | | Directions | DOUGH:
- Place the flour and salt into a food processor.
- Add the chilled butter and pulse 5-6 times.
- Add the chilled shortening and pule 3-4 more times or until the dough resembles cornmeal.
- Stream in the water one tablespoon at a time and pulse after each addition.
- The dough is ready when in sticks together when you press it with your hands.
- Place the dough on a clean, dry surface and mold it into a ball. Then flatten it out into a disk.
- Sprinkle both sides of the disk with flour and wrap it in plastic wrap.
- Place in the refrigerator for at least one hour but can be kept for as long as two days before rolling it out.
FILLING:
- In a large skillet, melt 2 tablespoons of butter.
- To the skillet add the onion, carrots, celery, mixed vegetables, mushrooms and garlic.
- Stir and cook until slightly tender. (Approximately 5 minutes)
- Add the thyme, poultry seasoning and parsley.
- Stir in the flour and cook for one minute while stirring.
- Whisk in the chicken stock or broth and the milk until combined.
- Cube the leftover chicken into bite sized pieces or if you are using a rotisserie chicken, remove the meat from the bones and cube the meat into bite sized pieces.
- Add the chicken to the skillet.
- Simmer for 10 minutes.
- Fill 6 ramekins with the filling.
- Allow to cool completely before putting on the crust.
- This filling can be prepared a day ahead, cooled and covered in the refrigerator.
- When ready to use the dough, roll out the dough onto a lightly floured working surface until it is approximately 1/8-1/4 inch thick.
- Lay a ramekin onto the surface of the dough and cut out six circles that are a little larger than the circumference of the ramekin.
- Place the dough on top of each filled ramekin.
- Fold the dough over the edge of the ramekin and using the tynes of a fork, press down into the dough all the way around to help seal the dough.
- Whisk together one egg and 1 tablespoon of water and brush the egg wash onto the crust of each pot pie.
- Cut a vent hole into each crust.
- Preheat oven to 400°F.
- Place the ramekins onto a baking sheet and then place the baking sheet into the oven.
- Bake for 30 minutes or until the crust is golden brown and the filling is heated through.
- Allow to cool for five minutes before serving.
|
|
|
Prep Time: 1 hour
Cook Time: 45 minutes
Container: large skillet, 6 10 ounce ramekins, food processor
Servings: 6
|  | | Ingredients | | - | | FILLING: |
| - | | 6 tablespoons unsalted butter |
| - | | 3 pounds chicken - leftover or one store purchased rotisserie chicken |
| - | | 1 onion - diced |
| - | | 2 carrots - peeled and cut into 1/4 inch thick rounds |
| - | | 3 stalks celery - sliced thin |
| - | | 1/2 cup mushrooms - sliced |
| - | | 3/4 cup frozen mixed vegetables |
| - | | 1 clove garlic - chopped |
| - | | 1/2 cup flour |
| - | | 1 1/2 cups milk |
| - | | 1 tablespoon thyme - fresh and chopped |
| - | | 1 teaspoon poultry seasoning |
| - | | 2 teaspoons salt |
| - | | 3 tablespoons parsley - fresh and minced |
| - | | 2 cups chicken stock or broth |
| | |
| - | | CRUST: |
| - | | 1 1/2 cups flour |
| - | | 1/2 teaspoon salt |
| - | | 1/2 cup butter - chilled and sliced thin |
| - | | 1/4 cup shortening - chilled |
| - | | 4 tablespoons ice water |
| |
| |
