Delicious and easy to make pot pie. I've made these so many times I tend not to measure ingredients, so these are approximations. You may have to adjust them a little. I made a vegetarian version, but you can easily add meat in. Makes about three 5 inch pies.
I'm lazy and used pre-made refrigerated dough for the photos, but here is an easy recipe for pie dough.
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water
2 TB butter
2 1/2 TB flour
1 1/2 cups stock (I use vegetable, but you can do chicken or beef)
1/2 cup milk
10 oz preferred vegetables (carrots, peas, corn, celery, potatoes, etc.)
Meat pieces if desired
Step 1: Prepping the Crust
1. Sift the flour and salt into a large bowl or food processor. Mix the diced butter into the flour with a fork or pulses of the food processor. Alternately, you can freeze the butter and use a cheese grater instead of dicing it.
2. When all the butter is incorporated, the dough should be crumbly. Slowly add in and mix the water into the dough. I prefer doing this by hand to prevent overworking the dough and resulting in a flakier crust.
3. Chill the dough until needed, at least 3 hours.
4. Roll out on a floured surface to your desired thickness and size of pie dish. (I really love the individual sized 5 inch ceramic pie dishes I got from Crate and Barrel.) Press the dough into the dish and trim the excess. If you want to do a flat crust top, flip the dish over and cut around the edge to get the perfect size. You can also do a lattice crust using strips of dough if you are feeling fancy.
5. You can use any excess dough to add embellishments for the top crust, like the pi symbol. Since finding a pi cookie cutter is difficult, I just drew and cut out a piece of poster board and used a sharp knife to cut out the design
Step 2: Making the Filling
1. Melt the butter in a large saucepan. Stir in the flour and cook about 5 minutes or until the roux has browned slightly.
2. Add in your stock and milk and cook over medium heat until it starts to thicken.
3. Add in your veggies (and pre-cooked meat if you want a chicken or beef pie). Continue to heat over medium heat for 10-15 until the sauce thickens more.
4. Pour the filling into the pie dishes and cover with the top crust. You can crimp the edges down with the back of a fork. Puncture the crust a few times with a knife to vent.
5. Bake at 350 F for 20-30 minutes or until the crust is golden brown. If the edges get too dark before the center is brown you can wrap foil around them.
Step 3: Wait for It!
I don't think I've ever eaten a pot pie that hasn't burned my mouth! Crack open the crust and let the pie cool a little!
Margaret van Velthuyzen made it!