Chicken pot pies are always
on my menu and I have documented my love of them but since last year, I have
been obsessed with individual pot pies. Baked in 6 inch pie pans, they are the perfect size for the family.
Not like the frozen ones we ate as a kid, but delicious rich pot pies filled
with all the love you can imagine.
Start with a cheddar cheese pie crust:
- 2 1/2 cups all-purpose flour
- 1 t Salt
- 2 sticks cold unsalted butter, cut into small pieces
- 1/4 to 1/2 cup ice water
- 1 cup shredded cheddar cheese
Add flour and salt
in a food processor. Add butter, and pulse five or six times until the butter
looks like small peas. Drizzle water
evenly over mixture. Pulse until mixture just begins to hold together (dough
should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon
at a time, and pulse. Add cheese; pulse until combined.
These pot pies are a little
work but I make big batches of the pie filling and freeze it.
Then, you just
defrost the pie filling, fill the small pie pans and cover with this beautiful
crust. I use this pie filling recipe. I cut out little maple leaves for air vents and besides, they are so cute.
Use an egg wash for the crust and sprinkle with salt and pepper.
Bake at 350 degrees for 30 to 40 minutes and you have a hearty comforting dinner.
No comments:
Post a Comment
Comments are such a treasure. Please share your thoughts, I would love your feedback.
Cynthia