Recipe Source: Adapted from allrecipes.com
For my first recipe of 2011 – albeit a bit tardy – I want to share with you my last meal of 2010. (Boy, that sounds morbid!) After New Year’s Eve plans with friends fell through and our enthusiasm for celebrating increasingly waned, the prospect of staying in with a home-cooked meal and fire in the fake electric fireplace became increasingly attractive. We decided to perfect our pot pie-making skills.
I originally made a portobello version of this pie for a group of my best friends, which includes a vegetarian. But the recipe can easily be adapted for meat-eaters by substituting chicken and chicken stock for the portobello caps and vegetable stock.
I also made a number of modifications based on consistent reviews from allrecipes, such as increasing the amount of flour for the gravy, using stock in place of water, and adding a splash of wine. The proportions here are half of what they were in the original recipe, since we made two pies with it!
Part I: Make your own crust. It’s worth it.
My go-to recipe for crust is David’s go-to recipe, which he and his mother have perfected after years of baking amazing apple tarts. If you’re pressed for time, the crust can be made partially or entirely overnight.
Are you ready for the Golden Proportion?
200g all-purpose flour
100g cold butter (or 1 stick)
100g cold water
This will make enough crust to fill the bottom of an 11-inch tart pan. For the pot pie, which uses a 9-inch pie dish and needs a top and bottom crust, we used 1.5 times the recipe, so 300g flour, 1.5 sticks butter and 150g of water. (Yes, you need a scale. Every real cook should have one, and if you want to make your own crust, you are a real cook! :))
There are a couple of ways to accomplish mixing the dough together. The easiest method is to beat the flour and butter in a food processor while slowly pouring in the water. Be careful not to overbeat the butter – coarse crumbs will result in a flaky dough. It’s better to undermix than overmix, at this stage.
Or, for a more “rustic” method, you can cut the butter into the flour in a large bowl using a pastry cutter then form a well in the center, pour in the water, and continue mashing the flour mixture to incorporate. Note: you’ll want to avoid using your hands during this process, as their warmth will melt the butter and reduce the flakiness of the finished crust. And when it comes to crust, it’s good to be flaky!
Form a ball with the dough and turn it out onto a piece of plastic wrap. Flatten the ball into a disk, wrap it tightly, and refrigerate for at least 30 minutes, or overnight. Then remove the dough from the fridge and, on a smooth, floured surface, roll it into a thin strip, about 5 inches wide, 10 inches long and 1/2-inch thick. (If the dough has been chilling overnight, let it sit out for about 5 minutes so it will be easier to work with.)
Fold the top and bottom ends over to meet in the center, then fold in half. Roll the dough out again, repeating this process twice. You’ll want to do this step quickly, so the butter does not melt. Wrap the dough again and refrigerate for 30 minutes.
At this point, preheat your oven to 425 degrees F. Finish the crust with one more round of rolling and folding, then cut 1/2 off the end to save for your top crust. Wrap and refrigerate this portion.
Roll the dough into a thin disk large enough to fill your pie dish on the bottom and up the sides. When the dough is about the size you want, let it “relax” for a minute or two. The dough will shrink slightly, then you can roll it a second time. You don’t want it shrinking in your pie dish!
Finally, fold the disk into quarters (a dough scraper can be a great help with this, if you have one, otherwise use the thinnest scraper you have) and place it in the pie dish. Unfold the dough and gently adjust it as needed to evenly fill the dish.
Lightly prick the bottom of the dough with a fork. Cut a piece of parchment paper (not wax!) into a circle the size of the bottom of your pie dish, and place it onto the dough. Over that, pour enough pie weights to cover the parchment paper. Large, raw beans such as black or pinto are great to use as pie weights and inexpensive – but avoid small legumes such as lentils, and especially avoid popcorn!
Bake the crust for 15 minutes, remove the parchment paper and weights, and bake for another 3 minutes. Set aside to cool.
Part II: Make the filling.
To make the filling, start by boiling three potatoes. I like red potatoes for this, but you can use any kind you like. (If they are larger, account for the difference by using two.) Lightly steam the peas, if frozen. If you are making a chicken pot pie, lightly salt and pepper both sides of a chicken breast, and cook through in a pan over medium-low heat. Cut into bite-size pieces and set the meat aside for later.
Next, chop the onions, celery, carrots, and shiitake and portobello mushrooms (if using). I like everything in this pie to be a fairly fine dice, slightly smaller than bite-sized.
Saute the carrots and celery for about five minutes, then add in the all remaining veggies except portobello mushrooms and saute another 5-8 minutes, adding salt and pepper to taste. If you’re making the portobello version of this pie, add the portobellos last. Otherwise, add in the chicken here. To make the gravy, whisk the flour into the stock and wine in a medium bowl, then pour into the vegetables and stir to incorporate everything. Finally, pour the filling into your pre-baked pie crush.
Remove the reserved dough from the refrigerator, roll it into a disc large enough to overlap your pie dish by about one inch on all sides, and gently drape the dough over the pie.
Part III: Bake, eat.
Bake for 40 minutes in a 350-degree oven, until the crust is golden brown. Then chow down on that baby!
RECIPE – Portobello or Chicken Pot Pie
300g all-purpose flour
3/4 cup (1 1/2 sticks) cold butter
150g cold water
OR 2 (9 inch) unbaked pie crusts
For the filling:
3 small red potatoes
2 tablespoons olive oil
1/2 cup sliced onion
1 stalk celery, chopped
1 carrot, cubed
1/2 cup thinly sliced shiitake mushrooms (or a blend)
1 1/2 cups chicken or vegetable stock
1/4 cup white wine
2 tablespoons tamari or soy sauce
4 tablespoons all-purpose flour
1 portobello mushroom cap or 1 small chicken breast, cut into bite size pieces
1/2 cup peas
1 teaspoon fresh thyme
1 teaspoon fresh oregano
Kosher salt and freshly ground black pepper, to taste
Preheat the oven to 350 degrees F (175 degrees C). Press one of the pie crusts into and up the sides of a 9 inch pie plate. Prick holes into crust with a fork, cover with parchment paper and Bring a saucepan of water to a boil. Add potatoes and cook until tender, 10 to 15 minutes. Drain, and cut into cubes. Set aside.
Heat 1 tablespoon of olive oil in a large saucepan over low heat. Add onion, celery, carrot, and shiitake mushrooms, cover, and let the mushrooms sweat for about 7 minutes, stirring occasionally. Whisk flour into stock and pour mixture along with wine and soy sauce into saucepan. Bring to a boil and allow to simmer.
Heat remaining olive oil in a large skillet over medium-high heat. Add portobello or chicken pieces and sauté briefly until mushrooms are browned on the outside or chicken is cooked through. Add to the gravy mixture along with the peas and potatoes. Simmer for about 10 minutes, stirring occasionally. Season with thyme, oregano, salt and pepper.
Pour the mixture into the prepared crust. Cover with the other pie crust, and crimp edges to seal. Make a few slits in the top crust to vent steam.
Bake for 40 minutes in the preheated oven, until crust is golden brown.