Bird In A Pie
Serves: 3
Jolie Turcotte
1 January 1970
Based on User reviews:
56
Spice
47
Sweetness
56
Sourness
46
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
All-Purpose Flour2 tsps
Baking Powder1
Salt4 tsps
Dried Thyme2 tsps
Dried Sage16 tbsps
Water (cold)3 tbsps
Butter1 medium
Shallot (diced)4 cups
Chicken Stock (hot)Directions:
1
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
2
Add in 2 sticks butter, 4 tablespoons at a time, pulsing after each addition until mixture forms coarse texture
3
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
4
Remove dough onto a lightly floured board, cut in half and form into 2 (8-inch) rounds
5
Wrap each tightly with plastic wrap and place in the refrigerator
6
Chill for 30 minutes prior to rolling out
7
Repeat to make second batch of dough
8
To prepare the filling: In large saute pan, melt butter over medium heat; add onions, shallot and celery
9
Saute until just starting to brown
10
Stir in flour and saute for 2 minutes
11
Slowly whisk in hot stock, stirring well
12
When bubbly and thickened, about 5 to 6 minutes, stir in chopped chicken, carrots and peas, and sage
13
Season, to taste, with salt and pepper
14
Remove from heat
15
Let cool while rolling out dough
16
To assemble pies: Preheat oven to 350 degrees F
17
On lightly floured board, cut the rounds of dough in half
18
Roll pieces into 6-inch rounds, about 1/4-inch thickness
19
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
20
Generously top with filling until full and slightly mounded
21
Top with second piece of crust and pinch seams together
22
Cut 2 small slits in top
23
Brush with egg wash
24
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