Bird in a
Pie
Recipe
courtesy Guy Fieri, 2008
Cook Time: 1
hr 15 min
Level: Intermediate
Yield: 4
servings
Times:
Prep: 45 min
Inactive Prep: 1 hr 15 min
Cook: 1 hr 15 min
Total: 3 hr 15 min
Ingredients
For the Crust:
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
For the Filling:
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
To prepare the
crust:
Directions
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.
To prepare the filling:
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.
To assemble pies:
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.
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