Page 320 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Chicken Potpies
Pork Pies

Procedure for the bottom crust
Preheat the oven to 350°F (175°C). Divide the dough into 8 even
pieces. Roll each piece into a rough round and use these to line 8
ramekins, letting them drape over the edges a little if they’re big
enough. Dock the bottoms and freeze them for 20 minutes. Line
the crusts with parchment, fill them with pie weights or dried beans,

and bake them for 20 minutes. Set them aside.

Procedure for the filling
1
. In a large saucepan, melt the butter and olive oil over medium heat.
Add the bell pepper, onion, carrot, and garlic and sauté until soft.

2
. Stir in the peas, corn, and thyme. Sprinkle the flour over the
vegetables and then add the chicken broth and cream. Stir to
distribute the flour and the liquids. Simmer until the sauce thickens,

about 10 minutes. Stir in the chicken and add salt and pepper to
taste. Set the mixture aside to cool slightly.

Procedure for the top crust
1
. In the bowl of a food processor, combine the flour, salt, sugar, and
baking powder. Pulse a few times. Add the shortening and butter;

pulse until the mixture resembles coarse cornmeal.