Chicken Pot Pie with Cheddar Crust
- 8 oz sharp or extra-sharp shredded cheddar - frozen
- 2 ½ c. all purpose flour
- 1 TB sugar
- 1 tsp kosher salt
- 1 tsp dried mustard (I use Coleman’s)
- ¼ tsp cayenne pepper
- 2 sticks unsalted butter, frozen and cut into ½” cubes
- 1/3 cup ice water
- 1 large onion, diced into ½” (approx 2c.)
- 2c. diced carrots
- 1c. diced green beans (or 1c green peas)
- 2c. cubed red skin potatoes
- 8 oz. sliced mushrooms
- 2-3 TB extra virgin olive oil
- 3c. cubed chicken
- ½ stick unsalted butter
- ¼ c. all purpose flour
- 2 c. warm chicken stock
- 2/3 c. half and half, or milk
- 1 tsp each poultry seasoning, garlic powder, pepper
- ¼ c. white wine or sherry cooking wine
Directions for Cheddar Crust
1) Into your food processor put the dry ingredients and pulse briefly to mix.
· TIP: the dry mustard brings out the cheddar flavor more!
· TIP: Make sure you use sharp or extra sharp cheddar, otherwise the dough will be greasy.
2) Add in the cheddar and pulse a couple of times to break up the shreds. Then add the frozen butter in all at once and pulse 7-10 times until the mixture resembles small peas. Pour in half the ice water and pulse a couple of times.
· TIP: take the dough in your palm to see if it holds together – if it does you are done. If it’s dry and crumbly, add the rest of the water, pulse 2-3 times and compress some dough in your hand. When it comes together dump the whole mixture on your counter, divide in half.
3) Gather ½ the dough into a ball, flatten, double wrap with plastic wrap, and freeze for another day. If you are making one large pot pie, gather dough into one round, wrap and refrigerate. If making individual pot pies cut dough into 4-8 portions, form into circles, wrap and refrigerate for an hour.
Directions for Filling
1) Spread the onions, carrots, green beans potatoes and mushrooms on to a sheet pan, drizzle liberally with olive oil, and season with salt and pepper. Heat your oven to 425 and roast veggies until brown and soft – approximately 25 minutes. Set aside to cool.
Directions for Sauce
Into a large saucepan place the butter. Heat on medium until melted and bubbling. Dump in all the flour at once and stir with a wooden spoon for 2-3 minutes until the roux is light tan and smells like nutty butter. Add the warm chicken stock and whisk until smoother. Then add the half and half (or milk), the poultry seasoning, garlic powder and pepper. Stir to mix. Then add the white or sherry wine and whisk, followed by the sherry vinegar to brighten the flavor. Cook on low for another 2-3 minutes and add salt to taste. If mixture gets too thick add a little more stock or water. Dump in the chicken, cooked vegetables and stir. Put all into a large casserole or divide the mixture into 4 large or 8 small ramekins. Refrigerate until ready to bake.
Trace an outline of your casserole or ramekin onto a sheet of waxed paper or parchment paper. Roll out chilled crust between sheets the paper until it’s edges reach past the outline. Trim any excess and roll out and cut into decorative shapes. Refrigerate rolled dough.
Put Pot Pies (without crust) into 350 oven for 20 minutes until warmed through, turn oven up to 425. Top casserole or ramekins with crusts, brush with egg wash, then bake for another 15 minutes until crusts are crispy and golden. Let rest for 5 minutes and serve.
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