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Chicken Pot Pie
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Equipment
- 8 Soufflé Dishes 10 ounce dishes
Ingredients
Crust
- 3 cups Arrowhead Mills Organic Whole Wheat Flour – Stone Ground
- ¾ teaspoon salt
- 1 ½ sticks unsalted butter cut into cubes and chilled
- 4 ½ tablespoons organic vegetable shortening chilled
- 6 tablespoons ice water
Filling
- 5 cups chicken broth low sodium
- 2 medium fennel bulbs cored and coarsely sliced
- 1 ¾ pounds boneless organic free-range chicken breast cut into 1 inch cubes
- 1 cup carrot diced
- 1 cup pearl onion peeled and chopped
- ½ stick unsalted butter
- 5 tablespoons Arrowhead Mills Organic Whole Wheat Flour – Stone Ground
- 2 ½ cups whole milk
- 2 teaspoons fennel seeds toasted and crushed
- 4 ounces pancetta ¼ inch thick, diced
- 1 large egg yolk
- 2 tablespoons cream whisked with egg yolk, set aside
Instructions
Crust
- Combine flour and salt in a food processor and blend well, add butter and shortening, and pulse until crumbly in appearance. Pulse in 4 tablespoons of water adding water a tablespoon at a time until the dough gathers into a ball away from the sides of the bowl.
- Wrap dough in plastic and chill for 1 hour.
Filling
- Preheat oven to 375°F.
- Bring broth to a hard boil in a heavy medium-sized pot over medium-high heat. Add fennel, cook for 5 mins add chicken, carrots, lower to a simmer and cook for 10 minutes. Meanwhile, place pancetta and onions on a baking tray and place in the hot oven for 15 minutes, or until pancetta is sizzling and onions are lightly golden. Set aside.
- Strain chicken mixture and reserve broth. In a saucepan melt butter, whisk in flour, and cook stirring for 2-3 minutes. Gradually whisk in milk and cook, whisking until sauce thickens, about 4 minutes. Add fennel seeds and season with salt and pepper to taste.
- Add chicken and pancetta mixture to sauce and divide between 8-10 ounce soufflé dishes.
- Roll out chilled dough on a lightly floured surface to about 1/8th inch thick. Cut out 8 rounds, each measuring 1 inch larger in diameter than the soufflé dish. Reroll excess pastry to cut out 8 leaf shapes. Place a cut-out round over each soufflé dish and press dough overhang to the sides of the soufflé dish. Brush on egg wash and place cut-out leaf in the center of the pastry, brush leaf with egg wash. Cut 2 small slits for steam to escape.
- Place soufflé dishes on a baking tray and bake in the oven for 40 minutes or until pastry is golden.
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