Pot pies are an old American standby, the meat pot pie, has been around a long time. Back in the days of the Roman Empire, these pastries were served at banquets, sometimes with live birds under the crust, which must have startled unwary guests…yikes!
In the 16th Century, the English gentry revived the ancient custom of meat pies using deer or venison. Soon after the pot pie fad swept the country.
I remember this dish as a child and it seems it is making yet another comeback. It is really a brilliant dish not only because of its ease but because it is the perfect way to re purpose leftovers. Use up veggies you are not sure what to do with or meats that you made the night before. This dish has a great presentation and is perfect to make ahead and toss into the freezer when you need a meal in a pinch.
This recipe is so simple even your kids can make it. I cook with my children all the time and they love to prep, chop, bake and learn so much from being in the kitchen. Kids often are open to trying new things when they are the ones who help make the family meal. I hope you enjoy this recipe as much as I do and you make this recipe an old standby not just a fad.
- 2 chicken bouillon cubes
- 12 tablespoons (1½ sticks) unsalted butter
- 2 cups yellow onions, chopped (2 onions)
- ¾ cup all-purpose flour
- ¼ cup heavy cream or half and half
- 2 cups medium-diced carrots, blanched for 2 minutes
- 1 (10-ounce) package frozen peas (2 cups)
- ½ cup minced fresh parsley leaves
- 3 cups all-purpose flour
- 1½ teaspoons kosher salt
- 1 teaspoon baking powder
- ½ cup vegetable shortening
- ¼ pound cold unsalted butter, diced
- ½ to ⅔ cup ice water
- 1 egg beaten with 1 tablespoon water, for egg wash
- In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, ½ teaspoon pepper, and heavy cream. Add the cubed chicken or (any meat), carrots, peas, onions and parsley. Mix well.
- For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse until butter and crisco are the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F.
- Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to ½-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.