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Old 07-01-2012, 11:07 AM
5,683 posts, read 9,098,564 times
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If you want to take a little more time and get a richer crust, we recently tried this variant and really liked it. The nice thing about this one is that it can be made up a day ahead of time, meaning that the actual time needed to assemble the pot pie is pretty much the same as the recipe above.

Alternative Crust for Chicken, Mushroom, Bacon Pot Pie

• 1 stick butter, cut into pea-size pieces
• 1 (8-ounce) package cream cheese, cut into pieces
• 1 1/2 cups all-purpose flour, plus extra for kneading
• Pinch kosher salt
• 1 egg yolk
• 1 to 2 tablespoons cold water

In the bowl of a food processor, combine butter, cream cheese, flour and salt. Pulse to combine, then pulse until ingredients start to come together and resemble Parmesan cheese. Add the egg yolk and 1 tablespoon of water. Pulse a couple of more times until the ingredients start to form a ball. If the mixture is exceedingly wet, add some more flour. If the mix is very dry, add in a few more drops of water.

When the mixture has come together into a ball, turn it out onto a floured work surface and knead it a couple of times to help it come together. Dust it with flour, form it into a disk and wrap it in plastic wrap. Refrigerate until ready to use. This can be done a day ahead. When ready to use the dough, remove it from the refrigerator about 20 minutes before rolling, to allow it to warm up and soften.

Preheat oven to 375.

After filling casserole dish about 3/4 full with chicken mixture, dust a clean work surface with flour and roll the dough into the shape of the casserole dish or large enough to cut circles to cover the individual casserole dishes. Whichever dishes are being used the dough needs to have generous overhang of dough on the edges of the dish. Brush the outside edges of the dish with a little of the egg wash to help "glue" the dough to sides of the dish. Fold the edges of the dough under and press it onto the edges of the dish. Brush the top of the dough with the remaining egg wash. Cut vents in the top of the dough to allow steam to escape.

Bake in the preheated oven until the dough is golden brown and the inside is hot and bubbly, about 30 to 35 minutes. Remove from the oven and serve hot.
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Old 07-02-2012, 11:14 AM
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This is my favorite pot pie recipe, it's vegetarian but I guarantee that with this combination of flavors you will never miss the meat.

This recipe was actually sent to me by someone who eats meat but trying to make healthier choices. He loved it so he sent it to me, and it became my favorite too.

Vegetarian Pot Pie
Recipe courtesy Aida Mollenkamp

Prep Time:5 minInactive Prep Time:5 minCook Time:40 min
8 servings

1 tablespoon unsalted butter
2 small heads fennel, finely chopped (about 3 cups)
1/2 medium yellow onion, finely chopped
2 medium carrots, peeled and finely chopped (about 2/3 cup)
12 ounces white button mushrooms, sliced (about 5 cups)
1 small russet potato, peeled and diced small (about 2 1/2 cups)
1/4 cup all-purpose flour
1 cup mushroom broth
1 cup whole milk
1 cup frozen baby green peas
1/4 cup thinly sliced fresh chives
1/4 cup parsley
1 tablespoon white vinegar
1 large egg yolk
7 ounces store-bought puff pastry or pie dough, defrosted if frozen
Heat the oven to 400 degrees F and arrange a rack in the middle.

Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy
bottomed saucepan. When it foams, add fennel, onions, and carrots, and
cook until just soft and onions are translucent, about 2 minutes. Add
mushrooms and potato, season well with salt and freshly ground black
pepper, and stir to coat. Cook, stirring rarely, until mushrooms have
let off water and are shrunken, about 6 minutes.

Sprinkle flour over vegetables, stir to coat, and cook until raw
flavor is gone, about 1 to 2 minutes. Carefully add broth and milk,
stirring constantly until mixture is smooth. Bring to a simmer over
medium heat and cook until slightly thickened, about 5 minutes.

Remove from heat, add peas, herbs, and vinegar, and stir to coat.
Season well with salt and freshly ground black pepper. Turn filling
into an 8 by 8-inch baking dish.

Whisk egg together with 2 teaspoons water and a pinch of salt until
evenly mixed. Set aside.

With kitchen shears, cut dough to fit over the baking dish. Place
dough over filling and tuck into the edges of the dish. Brush dough
with egg wash and cut slits in the top to vent. Place on a baking
sheet and bake until crust is golden brown and mixture is bubbling,
about 25 to 30 minutes. Let sit at least 5 minutes before serving.
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Old 07-02-2012, 10:54 PM
Location: Mid-Atlantic
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^^ Everything but the fennel for me. I love puff pastry on a pot pie!
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Old 07-03-2012, 02:03 PM
5,340 posts, read 7,990,778 times
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Originally Posted by Gerania View Post
^^ Everything but the fennel for me. I love puff pastry on a pot pie!

You can substitute celery for the fennel, I have done that when I can't find fennel.
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