It’s that time of the month again! For those of you who aren’t familiar, Daring Bakers is a group of bloggers and non-bloggers who are assigned a “secret” challenge at the beginning of each month. The 27th of each month is the “reveal” date, in which those who blog can write about their experiences and recipes for the challenge.
Hannah of Rise and Shine was our October 2013 Daring Bakers’ hostess and she challenged us to bake our own double crusted savory pot pies. Using any from-scratch crust and filling we choose, we were allowed to get completely creative with our recipe, showing off the savory flavors and fillings from our own home or region.
I was particularly excited for this month’s challenge because I have never had good experiences with chicken pot pie in the past. I rolled my sleeves up and got to working on my handy pie crust recipe, which also happens to be the same one that I use for Apple Pie (without the sugar), and got to chopping vegetables. I used a filling recipe from Brown Eyed Baker because I’ve always had wonderful results with her recipes.
The verdict? The pie was great! The crust was flaky and perfect as promised, and the filling was hearty and flavorsome, as it should be. Give this a shot and I promise you and your family will be very happy
Chicken Pot Pie
Yield: 4 Servings
For Pie Crust:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup + 1 tablespoon unsalted butter, very cold, diced
- ½ cup water, very cold
- 1 teaspoon vinegar
- 1 egg white, lightly beaten
- ½ cup unsalted butter, cut into cubes
- ½ cup all-purpose flour
- 4 cups vegetable broth
- ½ teaspoon fresh thyme
- 1 bay leaf
- ½ cup diced onions
- ½ cup diced celery
- ½ cup peeled and diced carrots
- ½ cup sliced white mushrooms
- ½ cup peeled and diced potatoes
- ½ cup peas
- 1 chicken breast, cooked and diced
- Salt, to taste
- Black pepper, to taste
Make Pie Crust:
Combine flour and salt in a food processor and pulse a few times to combine. Add diced butter and pulse 8 to 10 times, until the butter is pea-sized. With the machine running, slowly add water and vinegar, pulsing until the dough begins to form a ball. Transfer dough to plastic wrap, form into a ball, wrap completely and refrigerate for at least 30 minutes.
Melt butter in a large saucepan over medium heat. Add the flour and cook, stirring constantly, until the mixture smells fragrant and nutty, 1 to 2 minutes. Slowly add the broth, whisking until smooth, and bring to a boil. Add thyme, bay leaf, onions, celery, carrots, and mushrooms and cook until the vegetables are tender, about 5 minutes. Add the potatoes, peas, chicken, salt, and pepper and cook until the potatoes are tender, about 5 minutes. Remove from heat and allow the filling to cool slightly. Discard bay leaf.
Assemble Pot Pie:
Preheat oven to 425˚F and set aside 4 individual sized ramekins/baking dishes.
Divide the dough into two portions. Divide each half into 4 portions (totaling 8). Roll 4 of the balls of pie dough on a lightly floured surface into a large circle, big enough to fit inside the individual baking dish. Transfer and fit each crust to the baking dishes, lightly brush with egg white, and freeze for ten minutes.
Roll the remaining 4 balls of pie dough on a lightly floured surface, large enough so that they cover the tops of the pies. Set aside.
Remove bottom crust from freezer, brush once again with egg white, add filling, and add top crust. Crimp edges if desired. Lightly brush the tops with remaining egg white. Cut a few slits into the top to allow steam to escape during baking.
Bake until the pies are golden brown and flaky, 30 to 45 minutes. Allow the pies to cool for 5 minutes before serving.