From ATK's Cooking for Two 2011
1. Use 2 large, shallow soup mugs/bowls or a single medium-sized casserole dish.
2. Roll out dough very thinly, 1/8 of inch or less, esp for top crust. Original instructions made the top too thick and therefore too hard.
3. Consider adding mushrooms and increasing the veggies and stock a bit. Jeanne already added an additional 1/4 C to the ingredients.
4. Sauce dries out very quickly on reheating.
5. Use pie weights in foil for inside crust. Here's info on using pie weights.
6. Use aluminum foil to cover the edges of the inner pie crust when they start to brown after removing the pie weights in Step #3 so the rest of the inner crust can continue baking.
7. If you are making just the filling ahead of time, follow Steps #5-9. When the crusts are ready (Steps #1-3), reheat the filling, then continue with Steps #10-14.
8. Be sure to have the oven at 450 when cooking the assembled pot pie(s) in the oven.
2 Tbl unsalted butter
1 medium carrot, peeled and sliced 1/4" thick
1 small onion, minced
1 small celery rib, sliced 1/4" thick
3 cloves garlic, minced
1/2 tsp salt
1 tsp minced fresh thyme or 1/4 tsp dried
1/4 tsp soy sauce
3 Tbl unbleached all-purpose flour
2 C chicken broth
1/2 C heavy cream
8 ounces of shredded chicken (from rotisserie or pre-cooked)
1/4 C frozen veggies (green beans, corn)
small handful of crimini mushrooms, de-stemmed, sliced or diced
2 tsp minced fresh parsley
1/4 tsp fresh lemon juice
additional salt and pepper
2 packages of Turtle Bread pie dough (recipe originally calls for only a top crust)
1 egg yolk for egg wash
1 Tbl water for egg wash
1. Adjust oven rack to middle position and heat oven to 450 degrees. Prep the carrot, onion, celery, and garlic.
2. To create bowl's lining or bottom crust, roll out dough very thinly. Use flour on counter and rolling pin. Lay the flattened dough in the mug, ramekin, or casserole dish and cut away some of the excess, leaving 1/2" of dough to fall over the edge: the dough shrinks quite a bit as it bakes.
3. Use a fork to poke steam holes in the bottom and along the sides of the dish. Put pie-weight beans in foil and place in the bowls over the dough (to keep dough from rising). After 6 minutes or so in the oven, remove pie weights, cover the edges with foil to prevent them from overcooking, and continue baking until dough is medium brown, another 4-5 min.
4. For the top crust, roll out dough very thinly, again making it larger than the bowls since they shrink. Flute the edges and cut 3 oval steam vents in the middle of each topper. Bake on parchment paper on a baking sheet until they just begin to brown, 10 to 12 minutes. Remove from oven.
5. While dough is baking, melt butter in medium saucepan over medium heat. Add carrots, onion, celery, and salt and cook until vegetables are softened and browned, 8 to 10 minutes.
6. Stir in garlic, thyme, and soy sauce and cook until fragrant, about 30 seconds.
7. Stir in flour and cook for one minute. It should smell toasty at about one minute.
8. In a small bowl, combine broth and cream. Slowly whisk in mixture into pan, scraping up any browned bits.
9. Place shredded chicken into sauce and cover, reducing heat to medium-low, and cooking for about ten minutes. After 10 min, if the mixture looks very soupy, remove cover, simmer and stir for 5-10 minutes, but there still needs to be a fair amount of liquid in it.
10. Sautee mushrooms in olive oil before adding them to the mixture and let the flavor infuse the filling for a few minutes.
11. Add the frozen green beans and corn, the parsley, lemon juice, and any additional salt and pepper.
12. If filling two ramekins or mugs, divide the filling; otherwise place filling in the prepared casserole dish. Place parbaked crusts on top.
13. Glaze with egg wash (1 egg yolk + 1 Tbl water, combined) and add a touch of dried thyme to crust.
14. Place pot pie(s) on aluminum-foiled baking sheet and bake until crusts are deep golden brown and filling is bubbling, 10-15 min. Let cool 10 min before serving.