Today was a great day to use up leftovers. Gray rainy days, my client’s household was quiet and still, and well… I had leftovers from other meals to use up, and vegetables here and there, that needed to be used. We have all had those kitchens, so you know exactly what I’m talking about.
I’ve made pot pies with double crusts, or a single top crust. Sometimes I’ve used biscuits to top the pot pie or even used a rough puff pastry for the “crust”. So this open-faced pot pie came about by happenstance. The truth… my standard pasty dough (which I love) wasn’t enough to fill, my cast iron pan (which I also love) enough for a double crust (which I really love). Yes, all the LOVES... until now.
So making an open-faced pot pie, which I am sure isn’t a groundbreaking idea, turned out to be a really good (delicious good) idea. Because my filling is so rich, not having that extra crust was actually appealing to me. Some of you are gasping… I get it… but seriously, it was nice. The filling is just chock full of vegetables and roasted chicken, swimming is a rich Velouté Suprême (classic velouté with heavy cream and a bit of lemon.), finished with herbs and spices. SO…DANG…GOOD!
2 Cups All-Purpose Flour
8 tablespoons (1stick) frozen unsalted butter, cubed
5 tablespoon frozen shortening, cubed
1 teaspoon In the Kitchen With Scotty “Cook’s Life Seasoning” or salt and black pepper to taste
5 tablespoons ICE water
In a food processor add the flour and seasoning. Pulse a few times to combine. Add the cubed butter and shortening, pulse three to four times until the mixture looks like coarse meal. With the processor running add the ice water a tablespoon at a time. Continue running until the dough forms a ball. Remove the dough to a lightly floured surface and gently (do not work too much) into a ball. Flatten that ball, wrap in plastic, and chill at least one hour.
3 cups cooked chicken, diced
1 tablespoon In The Kitchen With Scotty “Cook’s Line Seasoning” or salt and black pepper to taste
2 cups fresher turnips, diced 1/2" (Do the same for the other vegetables. Everything one size)
1 cup yellow onion, diced
1 cup carrots, diced
1 cup celery, diced
1 cup red bell pepper, diced
1 cup yellow potato, unpeeled diced
1 cup frozen green peas
3 cloves garlic, chopped
2 teaspoons fresh thyme, chopped
3 tablespoons unsalted butter + 1 tablespoon Grapeseed (or cooking oil of choice) for sautéing
Velouté Suprême -Best made ahead of time to cool down
5 tablespoons unsalted butter
1/2 cup flour
2 cups unsalted chicken stock
1 cup heavy cream
1 tablespoon lemon juice
1/2 teaspoon ground nutmeg
Salt and White Pepper to taste
- In a large high sided sauté pan, begin heating and melting the butter and oil. To the pan add all of the diced vegetables, not the frozen peas, and cook gently. Season with Cook’s Line Seasoning and add the fresh chopped thyme and chopped garlic. Cook until the onions are tender, vegetables are bright, and everything is fragrant.
- In a large bowl add the diced chicken. To that add the cooked diced vegetables, garlic, and fresh thyme. Toss everything together and let the mixture cool.
- For the Velouté Suprême: Begin heating the chicken stock to a simmer. In a medium saucepan melt your butter for the roux. Add the flour and stir/cook to a golden paste, about three minutes. While whisking the roux carefully add the hot chicken stock, whisk some more…bring to a simmer to thicken. Once thickened remove the velouté from the heat. To make it “suprême” whisk in the heavy cream and lemon juice. Season with the 1/2 teaspoon of ground nutmeg, followed up with the salt and white pepper to taste. The sauce must cool down to at least room temp or cooler. I placed the sauce into a bowl and placed over ice, whisking until cool.
- Preheat the oven to 400 degrees. Roll the pastry crust dough out, 1/8” thickened wider than the round deep dish/cast iron pan you’re using. It has to be wider to line the bottom then overlap the sides of your deep dish baking pan. Fit the dough inside your dish. Do not trim off excess dough until the filling has been added.
- Pour the sauce into the chicken and vegetable mixture; Add the frozen peas. Fold everything together evenly. Taste once more for seasoning and add if desired. Spoon the Pot-Pie filling into your pastry lined dish… don’t be shy, fill it up to the top! Trim off excess dough from the sides of your dish. Place the filled dish onto a cookie tray to catch any spillage while baking. Bake your open-faced pot-pie in the oven for 40-45 minutes, or until the crust is golden and the top is golden brown and bubbling.
- Remove the pot pie from the oven…carefully… and allow to rest before serving. Let the pie rest at least 20 minutes. Enjoy!