Ingredients:
serves 4:
filling
3 T butter + 1 T olive oil
1 onion (sm. dice)
1/2 red bell pepper (sm. dice)
1/2 sweet potato (peeled, sm. dice)
3 carrots (peeled, sm. dice)
2 crowns of broccoli (broken into very small florets)
3 cloves garlic (chopped)
1/2 cup frozen or fresh green peas
1/2 leftover roast chicken broken into small chunks with the skin removed
(rotisserie works well as a sub)
cream sauce
3/4 cup flour
3/4 stick butter
2.5 cups high quality, local whole milk
(I used a local called Mill King)
1 t. sea salt
1/2 t. freshly ground pepper
crusts
1.5 cups flour
1 stick of ice cold butter (sm dice)
1/2 package of cream cheese
1 T water (more if needed)
1/2 t. salt
a few grinds of pepper
flour for dusting and rolling out the dough
and a beaten egg to brush on the finished crusts so they brown
Instructions:
Heat the oven to 375 and get started on your crusts. I use a pastry cutter and do this by hand but most sane people just use a Cuisinart until it forms a ball. If you need more water for it come together, add it teaspoon by teaspoon so it doesn't become too sticky. Once it comes together in a smooth-ish ball, flatten it, wrap it in Cling Wrap, and throw it in the fridge until you are ready to roll it out. Meanwhile, prep the veggies. Heat a large skillet over medium high heat with the butter and olive oil. You can use either/or, but I like the butter for flavor and the oil to raise the smoking point so the butter doesn't brown to much. Add all the veggies, except the broccoli and peas. Saute' until they have softened (especially the potatoes), then add in the broccoli and peas, saute' for a few minutes, cover, and turn off the heat. The broccoli will continue to cook. Start the cream sauce. In medium-sized sauce pan, melt the butter and add add in the flour, stirring constantly for a few minutes, but don't let it get brown. Slowly whisk in your milk. Stirring constantly for a few minutes until thick and creamy. If it seems too thick, add more milk or chicken stock. Season with salt and pepper. Fold the cream sauce and the chicken into the vegetable mixture, then add the filling to small-to-medium sized ramekins (or in our case a mix of both). Based on the size of your dish, you may end up with extra pot pies, which, trust me, is never a bad thing. Remove your dough from the fridge and roll it out to about 1/4 inch thick on a clean floured surface. Cut circles that will overlap the bowls just a bit or keep it simple and use a glass or the biggest biscuit cutter you have and place a disk of dough over each pie. Finish them by brushing on a bit of the beaten egg wash and sprinkle with flaky sea salt. Cook for 25 minutes until browned and bubbly. Then, sit, enjoy and be thankful you doubled that crust recipe.
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