- 3 cups All Purpose Flour
- 2 teaspoons Kosher Salt
- 1 teaspoon Baking powder
- 1/2 cup Vegetable shortening
- .5 cup Butter - unsalted (cold, diced)
- 1/2 cup Ice water
- 1 Egg (beaten, with 1 tablespoon water, for egg wash)
1. Preheat oven to 350 degrees F, with rack placed in center. Place breasts on a baking sheet, coat them in olive oil using your hands. Crush salt and pepper liberally on both sides. Roast for 35 minutes, and remove from oven to cool. Remove meat from bones, and cut into cubes. Reserve bones to make the chicken stock for this recipe if you don't already have some. Freeze any extra chicken stock for later use.
2. Heat chicken stock in a small saucepan and dissolve the bouillon cubes in stock. For the roux, melt butter in large pot and saute onions until translucent. Add flour and cook for 2 or 3 minutes on low heat. Pour the hot chicken stock into the roux and simmer until thick. Add salt, pepper, nutmeg, heavy cream, chicken, vegetables and parsley, and stir.
3. Add flour, salt, and baking powder to a small bowl, and mix together. Add the shortening and cold butter cubes to the flour mixture and incorporate with hands until every piece is coated with flour. Quickly add mixture to a food processor with a metal blade and pulse 10 - 15 times until the butter/flour mixture is the size of peas. Turn the processor on, and slowly add ice water until the dough comes together. Pull out dough, and knead into a ball. Wrap dough ball in plastic and refrigerate for 30 minutes. Preheat oven to 375.
4. Fill ramekins with the filling. Use any size ramekins to make sure you have enough for everyone who will be eating. Divide up the dough so that you have enough for each serving, roll portions of the dough into balls while keeping any unused dough covered. I roll my dough out on parchment paper so I don't have to use too much flour. However you do it, make sure the dough doesn't stick to the surface or the rolling pin. Roll slowly from the center-out (do not try to roll from one side of the ball to the other). Roll each ball into a circle wide enough to cover the ramekin and overlap on the sides by at least an inch. Brush the outside top of each ramekin with the egg wash, and place crust on top. Press down the crust along the edges to make sure they attach. Brush egg wash onto the tops of all the crusts, add sea salt, and cracked black pepper. Cut a few small slits in the tops to release steam. Bake for up to an hour until the crusts are brown. If you have any extra, wrap entire ramekin in saran wrap and place in the freezer for later reheating. Alternatively, as you can see from the picture, if you are having a date night with your special someone, you can cook the pot pie right inside an oven-proof sauce pan for two.