Lili really wanted to make a chicken pot pie with a double crust. I usually only make a single crust pot pie, because it is a bit healthier. The compromise is she could make a double crust pie if it is whole wheat.
This turned out to be a challenge. It turns out that this whole wheat crust is very difficult to work with. It doesn't want to hold together like a regular crust. We both had to work at getting the crust to the pie pan without it falling apart. With both of us working from opposite sides of the crust, we slid silicone cutting mats underneath and lifted it up. Then, we carefully centered it on the pie plate.
After all the trouble we had with keeping the pie crust together, I was sure we would never make it again! Then we tried the pie. It is one of the best chicken pot pies we have ever had! So Lili and I will work on ways to make the crust easier to deal with, but in the meantime here is the recipe as is:
Basic Whole Wheat Double-Crust Pie Dough
Recipe is adapted from: http://cookforyourlife.org/recipes/basic-whole-wheat-double-crust-pie-dough/
Be careful not to overwork the dough — there should be some
lumps of butter left in it to make its texture flaky. This pie crust has no
sugar in it, so it is perfect for savory pies.
Ingredients:
1 1/2 sticks of cold unsalted butter, cut into 1/4-inch
pieces
1 3/4 cups, plus 2 tablespoons whole wheat pastry flour
1 teaspoon sea salt
Ice Water (put a few ice cubes into a glass with 1 cup
water)
1. In a large bowl, sift the flour and salt. Add the butter
and use a pastry blender to cut the butter into the flour mixture until it
resembles coarse breadcrumbs, with a few buttery lumps remaining
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This is a pastry blender. They also come in all metal.
Two knives can be used to cut in the butter, but a pastry blender is much easier. |
2. Make a well in the center and sprinkle in 2 tablespoons
ice water. Mix together with your hands, a knife or a fork until it begins to
clump together as a dough, add more ice water 1 tablespoon at a time if
necessary. Lightly form the dough into a ball with your hands. It should not be
too sticky and should come away cleanly from the bowl. It is very important not
to overwork the dough, or you will have a very tough dough.
3. Divide the dough into two balls, making one slightly
larger. Form them into disks and cover with plastic and chill for at least 30
minutes.
Filling for Double-Crust Chicken Pot Pie
Recipe adapted from: http://sallysbakingaddiction.com/2014/11/12/double-crust-chicken-pot-pie/
Ingredients:
1 pound boneless skinless chicken breast, cubed
1 cup sliced carrots
1/2 cup sliced celery (about 1 stalk)
1/3 cup unsalted butter
1/3 cup chopped onion
1 teaspoon minced garlic
1/3 cup all-purpose flour (I have used whole wheat pastry flour as a thickener with success, but regular whole wheat does not work)
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 3/4 cup chicken broth
2/3 cup half-and-half (heavy cream or whole milk will work as a substitute)
1 cup frozen peas
1 large egg, beaten
1. Prepare the above pie crust as directed.
2. In a large saucepan, combine chicken, carrots, and celery. Add water to cover and boil for 12 minutes. Remove from heat, drain, and set aside.
3. In a large skillet, cook the butter, onions, and garlic over medium heat, stirring occasionally until the onions are translucent and the butter is lightly browning. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Cook and whisk until there are no more lumps of flour, then simmer over medium heat until thickened. This should take about 10 minutes. You want it like a very thick gravy. Taste and add more seasoning, if desired. Remove from heat and set aside.
4. Preheat oven to 425°F (218°C)
5. Place the slightly smaller chilled pie crust disk onto a floured work surface. Roll out pie dough, turning about a quarter turn every few rolls until you have a circle of 12 inches in diameter. Carefully place the dough into a 9-inch pie plate (see notes above the recipes). Tuck it in with your fingers, making sure it is smooth. With a small, sharp knife, trim the extra overhang of the dough and discard (you don't want to use the extra dough for the pot pie crust because it can be overworked and tough-not one to waste anything, my mom let us kids sprinkle cinnamon and sugar on leftover rolled out pie crust and bake them a few minutes until lightly browned so we had cinnamon crisps).
6. Place the chicken mixture on top of the trimmed pie crust in the pie plate. Top with frozen peas. Pour the gravy over the top. Roll out 2nd half of the pie crust dough the same as you did the first. Carefully cover the pie with the 2nd crust and trim the extra overhang off the sides. Seal the edges by crimping with a fork. With a small, sharp knife, slice a few small slits in the top crust for steam to escape (Lili used one of her small flower shaped cookie cutters to make a design in the middle of the pie crust to create a place for steam to escape-see top picture). Using a pastry brush, brush top and edges with beaten egg.
7. Bake for 32-38 minutes, or until crust is golden brown. A pie crust shield or strips of foil may have to be placed around the edges to prevent them from browning too much.
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| Image is from: http://www.instructables.com/id/How-to-Cover-a-Pot-Pie-Crust-for-Perfect-Baking/ |
8. Cool pie for 10 minutes before serving. Serves 6
This was so good that everyone in the family fought over the last piece for lunch the next day. Dad won, he was up before everyone else for work and took it with him!
Enjoy!
