Chicken pot pie with winter vegetables. winter vegetables are cooked in a dairy-free gravy and topped with a flaky buttery crust. Perfect comfort food.
I love pies, not sweet ones, savory ones. When I was asked to review the new Dinner Pies cookbook I thought, this is right up my alley. Being British you may know that we love our savory pies and I’ll take a hearty, comforting savory pie over dessert pie anytime. In my eyes, this book is a pie lovers dream and with over 100 recipes, it took me a while to decide which pie to make for this review. I think I chose the right pie and what impressed me most is the flaky crust. I make my pie crust in the same way, but this recipe makes this dough almost puff pastry-like. I could actually see flaky layers, very impressive. As far as the filling, also spot on. With the addition of the winter vegetables, this pie is a meal in itself. The sauce is thick and creamy without the need for cream (which is how I prefer it).
This is the perfect time of year for pies. I mean, what’s more comforting that sitting in front of a blazing fire with a steaming plate of pie? Dinner Pies has every variation on a savory pie you can think of. As the cover states “From Shepherd’s pies and pot pies to turnovers, quiches, hand pies and more, is there anything left?
This cookbook was provided to me for review, no compensation was received and all opinions are my own. Affiliate links are included and if you decide to make a purchase through my link, I may be paid a commission for it. This doesn’t cost you anything additional. These commissions help to keep the rest of my content free, so thank you!
I love Ken Haedrich’s recipe writing style because I like details when I’m following a recipe. Directions and even the ingredients are concise and that is important when following a recipe because there’s nothing worse that a minor detail being omitted, it can make or break a dish. Now, this is a review and all opinions are my own and want to give you some things that I don’t like about this cookbook, but I can’t. From the touching and humorous dedication to his wife to how easy and delicious this pot pie turned out, I’d say with 12 cookbooks under his belt, Ken has another winner winner dinner pies dinner. If you’re ready to purchase a copy of the cookbook for yourself, you can find it on Amazon, click here.
- For the dough:
- 6 tablespoons cold unsalted butter plus 2 tablespoons cold vegetable shortening 1 stick, or 10 tablespoons cold unsalted butter, cut into 1/2 inch cubes
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 2 teaspoons white vinegar
- Scant 1/3 cup cold water
- For the filling:
- 4 cups chicken broth
- 1 1/2 cups peeled and diced baking potato
- 1 1/2 cups quartered Brussels sprouts
- 1 cup peeled and diced winter squash
- 3 tablespoons unsalted butter
- 1 large onion chopped
- 3 tablespoons all-purpose flour
- 3 cups chopped cooked chicken
- 2 teaspoons Dijon mustard
- 1 teaspoon dried thyme
- 1 egg beaten with 1 tablespoon milk
For the dough:
Put the butter and shortening cubes in a single layer on a flour-dusted plate, with the shortening off to one side of the plate by itself. Refrigerate for at least 30 minutes. Combine the flour, cornstarch and salt in a bowl and refrigerate that mixture also. Pour the vinegar into a 1-cup glass measure. Add enough cold water to equal 1/3 cup liquid. Refrigerate.
When you're ready to mix the pastry, transfer the flour mixture to a food processor. Pulse several times to mix. Remove the lid and scatter about 6 tablespoons of the butter - a little more than half of the total fat over the dry mixture. Pulse the machine five times - that's five 1-second pulses - followed by an uninterrupted 5-second run. Remove the lid and add the remaining fat. Give the machine six or seven 1-second pulses.
Remove the lid and loosen the mixture with a big fork; you'll have a range of fat clods, most quite small but a few larger ones as well. With lid off, drizzle about half of the liquid over the mixture. Replace the lid and give the machine three very quick, half-second pulses. Remove the lid, loosen the mixture with your fork, and add the rest of the liquid. Pulse briefly three or four times, just like before. The mixture will still look crumbly, but the crumbs will be starting to get a little clumpier.
Transfer the contents of your processor to a large bowl, one large enough to get your hands in. Start rubbing the crumbs together, as if you were making a streusel topping - what you're doing is redistributing the butter and moisture with out overworking the dough. (Note: If your dough mixture came out of the food processor more clumpy than crumb-like, don't worry. Just pack it together like a snowball, knead it very gently two or three times, and proceed to step 6). You can accomplish the same thing by "smearing" the crumbs down the sides of the bowl with your fingers. When the dough starts to gather in large clumps, pack it like a snowball and knead gently, three or four times, on a lightly floured surface.
Put the dough on a long piece of plastic wrap and flatten it into a 1-inch thick disk. Wrap tightly in plastic wrap and refrigerate for at least 1 1/2 to 2 hours; overnight is fine. You can also slip the wrapped dough into a gallon-size plastic freezer bad and free it for up to 2 months. Thaw overnight in the refrigerator before using)
For the filling:
Bring the chicken broth to a simmer in a large saucepan over medium-high heat. Add the potato and bring to a low boil. Reduce the heat and simmer, partially covered, until the potato is tender, about 10 minutes. Using a slotted spoon, transfer the potato to a mixing bowl. Add a few tablespoons of the broth and mash with a large fork. Set aside.
Bring the liquid back to a very low boil and add the Brussels sprouts. Simmer for 1 1/2 minutes. Add the squash and cook for 2 minutes more. Using a slotted spoon, transfer the vegetables to the bowl with the mashed potatoes. (Note: The vegetables won't be tender, just par-cooked.) Reserve the broth.
Melt the butter in a large, heavy stovetop casserole over medium heat. Add the onion and sauté until soft and translucent, about 8 minutes. Add the flour and cook, stirring for 1 minute. Siri in 2 1/2 cups of the reserved broth, about half at a time, adding the second portion once the first on e thickens up. Stir in the chicken, mustard, thyme, 1/2 teaspoon salt, and ground black pepper to taste. Stir in the all the reserved vegetables.
Simmer the filling for several minutes, adding more broth, of desired, to make the vegetables as saucy as you like. (The sauce shouldn't be too thick because the starch in the potato will continue to thicken it as the pie bakes.) Taste and correct the seasoning. Transfer the filling to an oiled medium-large baking dish. Ideally, the filling should be about 1 inch from the top rim of the casserole. Set aside to cool for 30 minutes while you preheat the oven to 375 degrees F.
On a floured work surface, roll the dough out so it si the same shape as your casserole, but just a tad larger. Drape the pastry over the filling, tucking it down between the filling and the dish. Using a paring knife, pike tow or three steam vents in the pastry. Lightly brush the pastry with the egg wash. Bake on the center oven rack until the filling is bubbly and the pastry is golden brown, 35 to 40 minutes. Transfer to a rack and cool for at least 15 minutes before serving.
I received a free copy of the cookbook in exchange for my review. All opinions stated are my own and not influenced by the author, publishers or their affiliates in any way.
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