Are You Team Cake or Team Pie?
Experts weigh in on the challenge of best dessert, cake or pie.
Medium
60 MIN
This savory homestyle pie is the winning entry of the 2022 Peace Out Pie Contest, an annual fundraiser for Pie in the Sky held at St. Augustine Amp Farmers’ Market.
Ingredients
SERVINGS: 6-8
For pie dough
- 12-1/2 ounces all-purpose flour or pastry flour
- 1 teaspoon salt
- 2 sticks cold unsalted butter, cut into 1-inch pieces
- 1/3 cup ice water
- 4-1/2 tablespoons sour cream
For filling
- 2 cups medium-diced carrots (4-5 carrots)
- 1-2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1-1/2 pounds bone-in chicken thighs
- 3 thyme sprigs
- 1 bay leaf
- 5 cups chicken stock, preferably homemade
- 2 chicken bouillon cubes
- 2 cups chopped yellow onions (2-3 onions)
- 1-1/2 sticks unsalted butter
- 3/4 cup all-purpose flour
- 2 teaspoons white miso (optional)
- 1/2 cup white wine
- 1/4 cup heavy cream
- 1 (10-ounce) package frozen peas (2 cups, not defrosted)
- 1 egg, lightly beaten, for wash
Instructions
To make pie dough:
1. In a food processor, pulse together flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Mix together ice water and sour cream. Slowly add to food processor 1 tablespoon at a time and pulse until dough just comes together. It should be moist but not wet.
2. Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
3. When ready to make the pot pie, remove dough from refrigerator and cut into two pieces. Roll out one piece of dough to 12-inch-wide circle. Put into a 9-inch pie pan, then refrigerate. Roll out the second disc and keep covered until ready to use.
To make filling: Preheat the oven to 425°.
4. Place 1-½ cups carrots on a sheet pan, drizzle with oil and season with salt and pepper. Roast for 20 minutes or until carrots begin to brown. Set aside.
5. Place the chicken, thyme, bay leaf, bouillon, chicken stock, ½ cup carrots, ½ cup onions, salt and pepper into a pressure cooker or instant pot. Pressure cook on high for 25 minutes. (Alternately, place ingredients in large baking dish and bake at 375° for 30 minutes, or until chicken thighs reach internal temperature of 170°.) Remove chicken and set aside until cool enough to handle. Separate meat and discard bones. Shred chicken to make about 4 cups. Strain broth and reserve about 5 cups.
6. In a large pot or Dutch oven, melt butter and sauté ½ cup onions over medium-low heat for 10 to 15 minutes, until translucent. Add flour and cook over low heat, stirring constantly, for 2 minutes. Add miso if using, then add white wine. Pour in hot chicken stock and simmer over low heat for one minute, stirring constantly, until thick. Add 2 teaspoons salt, ½ teaspoon pepper and heavy cream. Stir in chicken, roasted carrots and peas.
6. Pour filling into prepared pie shell. Top with second pie dough and press edges together to seal the pie. Brush top of pie with egg wash. Bake for 40-50 minutes until pie crust is golden and chicken filling is bubbly.
Food for Thought
