Page 321 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

2
. In a small bowl, whisk together the buttermilk and egg, and add this
to the flour mixture. Pulse until the dough just comes together.

3
. Turn the dough onto a floured work surface and knead gently until it
just holds together. Pat it into a rough 8-by-16-inch (20-by-40.5-cm)
rectangle and cut it into 8 (4-inch/10-cm) square pieces. (I cut the

biscuit dough with a very sharp knife and trim the sides so the
biscuits rise evenly and very high. By cutting them square, you
waste little dough, and the shape provides visual interest against
the round ramekin.)

4
. Raise the oven temperature to 400°F (205°C).

Assembly
Remove the pie weights and parchment from the crusts and divide
the filling evenly among them, filling just to the top. Top each filled

ramekin with a square of biscuit dough. Brush the tops with the egg
wash and sprinkle them with the sea salt. Bake the potpies for 20
minutes, until the filling is bubbling and the biscuits are golden
brown.

OPTIONS!
Option 1 Thanksgiving Potpie

We always have plenty of turkey left over for a lovely batch of
potpies. Most often I also have a fair bit of gravy and mashed
potatoes. Proceed with the bottom crust as instructed for Chicken
Potpies. Sauté the vegetables, decrease the cream to ¼ cup (60
ml), and add leftover gravy—¼ to ½ cup (60 to 120 ml) is perfect—
to the mix. Top the potpies with mashed potatoes instead of the
biscuit dough and bake them until the filling is bubbling.

Option 2 Lobster Potpie
If you are one of the lucky ducks who has access to fresh lobster,

as we do in New England, it’s rather easy to find a joint that will
cook a lobster for you. (I’m too much of a wuss to cook my own.)
Follow the recipe for Chicken Potpies, swapping 1 pound (455 g)