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Fowl Weather Fare In CorningWare - Pesto Chicken Pot Pie
by
Shane "Culinary Alchemist" Wingerd
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,%20it%20seems%20to%20work%20better%20in%20the%20Ramekins%20(F-16-B).%20%20I%20think%20this%20is%20because%20the%20Grab-it%20Bowls%20are%20550%20ml,%20while%20the%20French%20White%20Ramekins%20are%20500%20ml.%3C/p%3E%3Cp%3EI%20will%20admit%20this%20recipe%20will%20sound%20a%20little%20daunting%20and%20it%20does%20seem%20like%20a%20lot%20to%20take%20on%20all%20at%20once,%20however,%20you%20can%20make%20the%20filling%20and%20the%20pastry%20ahead%20of%20time%20and%20store%20then%20in%20the%20refrigerator%20for%2024%20hours.%3C/p%3E%3Cp%3EThis%20crust%20is%20slightly%20different%20than%20the%20P%C3%A2te%20Bris%C3%A9e%20I%20use%20for%20sweet%20pies%20(Apple,%20Lemon%20Meringue%20and%20Cherry).%20%20For%20starters,%20it%20contains%20Spelt%20Flour...%20%20I%20like%20Spelt%20in%20savory%20applications%20because%20it%20lends%20a%20nutty%20flavor%20like%20whole%20wheat,%20but%20without%20the%20%22sweetness%22%20whole%20wheat%20usually%20imparts.%20%20The%20Second%20difference%20is%20the%20lack%20of%20sugar...%20I%20think%20that%20one%20is%20a%20given,%20but%20there%20is%20also%20more%20salt%20(an%20extra%201/2%20tsp)%20%20%20The%20third%20and%20final%20difference,%20is%20the%20amount%20of%20butter%20has%20changed.%20%20I%20like%20more%20butter%20with%20my%20sweet%20pies%20than%20I%20do%20with%20savory%20pies,%20thus%20this%20recipe%20contains%204%20TB%20(2%20oz)%20less.%3C/p%3E%3Cp%3EThis%20is%20the%20perfect%20mean%20when%20the%20weather%20is%20foul...%3C/p%3E%3Cp%3EHeat%20oil%20(about%201%20TB)%20in%20a%20large%20skillet.%3C/p%3E%3Cp%3EAdd%20chicken%20and%20brown%20lightly.%3C/p%3E%3Cp%3ERemove%20chicken%20to%20a%20bowl.%3C/p%3E%3Cp%3EAdd%201-2%20TB%20more%20Olive%20oil%20then%20add%20Celery,%20Carrot%20and%20Onion,%20sauteing%20the%20Vegetables%20until%20almost%20tender.%3C/p%3E%3Cp%3ESprinkle%20the%20vegetables%20with%201/2%20cup%20flour.%3C/p%3E%3Cp%3EStir%20until%20the%20vegetables%20are%20well%20coated%20and%20continue%20cooking%20until%20the%20flour%20begins%20to%20smell%20nutty.%3C/p%3E%3Cp%3EStir%20in%20the%20Chicken%20Stock%20and%20bring%20to%20a%20simmer%20for%20about%2010%20minutes.%20(Until%20the%20gravy%20begins%20to%20thicken)%3C/p%3E%3Cp%3EAdd%20the%20Chicken%20and%20continue%20simmering%20for%20an%20additional%205%20minutes.%3C/p%3E%3Cp%3EStir%20in%20the%20Pesto,%20season%20with%20Kosher%20Salt%20and%20Cracked%20Pepper,%20then%20remove%20the%20skillet%20from%20the%20heat.%3C/p%3E%3Cp%3EAllow%20to%20cool%20while%20you%20mix%20up%20the%20P%C3%A2te%20Bris%C3%A9e%20(Don't%20worry%20about%20the%20Peas%20yet)%3C/p%3E%3Cp%3ESavory%20P%C3%A2te%20Bris%C3%A9e:6%20oz%20Unsalted%20butter,%20VERY%20cold,%20and%20cut%20into%20very%20thin%20slices%3C/p%3E%3Cp%3E2%20cups%20(8.5%20oz)%20(240g)%20AP%20Flour%3C/p%3E%3Cp%3E1%20cup%20(3.5%20oz)%20(100g)%20Cake%20Flour%3C/p%3E%3Cp%3E1%20tsp%20Kosher%20salt%3C/p%3E%3Cp%3EApproximately%201/3%20-%201/2%20cup%20(3-4%20oz)%20(100-125ml)%20very%20cold%20water%3C/p%3E%3Cp%3EWhisk%20the%20Flours%20and%20Salt%20together%20very%20lightly.%3C/p%3E%3Cp%3EAdd%20sliced%20Unsalted%20Butter%20and%20toss%20briefly%20to%20coat%20them.%3C/p%3E%3Cp%3EWork%20the%20butter%20through%20the%20flour%20with%20your%20finger%20tips,%20sort%20of%20rubbing%20the%20flour%20into%20the%20butter%20or%20use%20a%20pastry%20cutter.%3C/p%3E%3Cp%3EAdd%20the%20ice-cold%20water%20starting%20with%201/3%20cup%20(3%20oz)%20(100ml)%20and%20mix%20very%20fast%20with%20your%20hand%20just%20enough%20that%20the%20dough%20coheres.%3C/p%3E%3Cp%3EIf%20it%20does%20not,%20add%20more%20water%201%20TB%20at%20a%20time...%20You%20want%20it%20to%20just%20barely%20hold%20together.%3C/p%3E%3Cp%3EWrap%20in%20plastic%20and%20chill%20in%20the%20refrigerator%20for%2015%20minutes.%20(Spelt%20is%20lower%20in%20gluten,%20so%20the%20dough%20does%20not%20need%20to%20relax%20as%20long%20as%20regular%20Pate%20Brisee%20would)%3C/p%3E%3Cp%3EOK,%20Back%20to%20the%20Filling......It%20should%20be%20cool%20now,%20so%20go%20ahead%20and%20stir%20in%20the%20frozen%20peas%20(this%20will%20keep%20them%20from%20getting%20too%20mushy%20when%20baking)%3C/p%3E%3Cp%3EBack%20to%20the%20P%C3%A2te%20Bris%C3%A9e%20now.....Remove%20the%20dough%20from%20the%20refrigerator%20and%20divide%20into%204%20pieces.%3C/p%3E%3Cp%3ENow%20the%20fun%20part,%20you%20are%20going%20to%20divide%20each%20piece%20into%202/3%20&%201/3%20pieces.%20%20The%201/3%20piece%20is%20for%20the%20top%20and%20the%202/3%20piece%20is%20to%20line%20the%20CorningWare%20Ramekin.%3C/p%3E%3Cp%3EPlace%20all%20the%20%22top%22%20pieces%20back%20into%20the%20refrigerator%20and%20begin%20rolling%20the%20dough%20to%20line%20the%20ramekins.%3C/p%3E%3Cp%3ERoll%20each%20%22bottom%22%20piece%20into%20a%2010-11%20inch%20circle.%3C/p%3E%3Cp%3EFit%20the%20dough%20down%20into%20the%20ramekin%20making%20sure%20to%20leave%20the%20over%20hang.%3C/p%3E%3Cp%3EOnce%20all%20the%20ramekins%20have%20been%20lined,%20fill%20them%20with%20the%20cooled%20filling%20and%20preheat%20the%20oven%20to%20400%20F%20degrees.%3C/p%3E%3Cp%3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