Chicken Potpie with Cheddar Cheese Crust
For the crust
2 1/2 cups all-purpose flour
1/2 tsp fine salt
Freshly ground pepper
1 1/2 cups grated cheddar cheese (about 5 ounces)
1 stick cold unsalted butter, cut into 1/2 inch pieces
6 tbsp cold vegetable shortening
For the filling
2 boiled chicken breasts, shredded
3 cups low-sodium chicken broth
5 tbsp unsalted butter
1 onion, sliced
2 stalks of celery, chopped
2 carrots, chopped
2 potatoes, peeled and chopped
7 tbsp flour
1/2 cup dry white wine
2/3 cup heavy cream, plus more for brushing
1/2 cup chopped fresh parsely (or 1-2 tbsp dried)
Freshly ground pepper
1. Make the crust: Pulse the flour, fine salt and 1/4 tsp pepper in a food processor. Add the cheese, butter, and shortening; pulse until the butter is in pea-size bits. Add 1/2 cup ice water and pulse until the dough just starts to come together. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour and up to 2 days.
2. Meanwhile, prepare the filling: Discard the chicken skin and shred the meat; set aside. Preheat oven to 400 degrees.
3. Melt the butter in a pot over medium high heat. Add the onion, celery and carrots and 1/2 tsp kosher salt; cook, stirring, until soft, about 6 minutes. Add the potatoes and 1/2 tsp kosher salf and cook until soft, about 6 more minutes. Add the four and cook, stirring, 2 minutes. Add the wine; cook until almost evaporated, about 1 minute. Add the broth, cream, and 1/2 tsp kosher salt. Bring to a boil and then reduce heat to medium low and simmer until thick, about 3 minutes. Add the parsley, shredded chicken, and salt and pepper to taste. Transfer to a 3 to 4 quart baking dish.
4. Roll out the dough between 2 sheets of parchment paper until slightly larger than the baking dish. Drape the dough over the filling, press it against the inside of the dish and trim. Brush with cream, then cut a few slits in the top. Put on a baking sheet and bake until golden, about 35 minutes. Let rest 10 minutes before serving.
Recipe adapted and altered from Food Network Magazine.
|This where you put in some elbow grease while rolling out the dough|