This weekend I took a french pastry class! We learned how to make croissants and pain au chocolat, and the best part was that we got to take home some of the dough! I had no intention of making more croissants though, I had no idea how much butter went into those, like a whole plateful. The whole time we were working the dough I was day dreaming about Market Basket‘s (not the New England chain) Chicken Pot Pie.
Once I found out that we got to take the dough home, I knew what I had to do. I minimally adapted the recipe from Home Cooking in Montana and I froze them right away, so I can’t comment on the finished product yet.
Ingredients: 4-6 servings
- 1 chicken breast
- 1-2 two carrots
- 2 celery stalks
- 1/2 an onion
- 1 cup peas
- any other vegetable of your choice
- 1-2 garlic cloves
- flour
- water
- 1 cup milk
- 1 bay leaf
- salt and pepper
- pastry dough
- 1 egg
13. Cook until the “stew” is thickened to your liking, if necessary add another slurry
14. Add the peas and season to taste, I used a seasoned salt instead of plain
15. Pour it or spoon it into a oven safe container, I used disposable aluminium tins
16. If you’re cooking it right away, set the oven to 400˚ Fahrenheit
17. Place dough on top of your container and pinch it around the edges. If you’re using an aluminium container like mine, just make sure that the dough covers the entire surface. If you have a lot of dough you can line the inside with dough as well, like a real pie
18. If your freezing, you’re done for now, and you’ll do the last steps before cooking the pie
19. Whisk the egg yolk, and add a little milk, then glaze the top of the pastry
20. Put it in the oven for about 20 minutes, or until the pastry is cooked. If yours was frozen it may take up to 40 minutes
More pictures to come later in the week! It took me about an hour and a half just to do this so make sure you have some time on your hands before you start