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flour baking powder salt thyme sage butter cold water butter sweet onion shallot celery stalks flour chicken rotisserie chicken carrots sage salt egg aluminum
Viewed: 58 - Published at: 6 years agoIngredients
- 5 cups all-purpose flour, plus extra for board
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 teaspoons dried thyme
- 4 teaspoons dried sage
- 4 sticks cold unsalted butter, cut into 1 tablespoon pieces
- 12 to 16 tablespoons cold water
- 3 tablespoons butter
- 1 sweet onion, diced
- 1 medium shallot, diced
- 5 celery stalks, diced
- 1/3 cup all-purpose flour
- 4 cups hot chicken stock
- 1 rotisserie chicken, meat removed and chopped
- 2 cups frozen diced carrots and peas
- 2 teaspoons dried sage
- Salt and freshly ground black pepper
- 1 egg, whisked, for egg wash
- Special equipment: 4 (5-inch) aluminum pot pie pans
Method
- Combine 2 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons thyme and sage in a food processor, pulsing until combined.
- Add in 2 sticks butter, 4 tablespoons at a time, pulsing after each addition until mixture forms coarse texture.
- Slowly add in 6 to 8 tablespoons cold water while machine is running, 2 tablespoons at a time until dough balls up in processor to one side.
- Remove dough onto a lightly floured board, cut in half and form into 2 (8-inch) rounds.
- Wrap each tightly with plastic wrap and place in the refrigerator.
- Chill for 30 minutes prior to rolling out.
- Repeat to make second batch of dough.
- In large saute pan, melt butter over medium heat; add onions, shallot and celery.
- Saute until just starting to brown.
- Stir in flour and saute for 2 minutes.
- Slowly whisk in hot stock, stirring well.
- When bubbly and thickened, about 5 to 6 minutes, stir in chopped chicken, carrots and peas, and sage.
- Season, to taste, with salt and pepper.
- Remove from heat.
- Let cool while rolling out dough.
- Preheat oven to 350 degrees F. On lightly floured board, cut the rounds of dough in half.
- Roll pieces into 6-inch rounds, about 1/4-inch thickness.
- Place a round in the bottom of 4 aluminum pie pans and lightly press the sides and bottom to fit the shape of the pans.
- Generously top with filling until full and slightly mounded.
- Top with second piece of crust and pinch seams together.
- Cut 2 small slits in top.
- Brush with egg wash. Place on a baking sheet and bake for 1 hour to 1 hour 15 minutes or until tops are golden brown and filling is bubbling.