Chicken Pot Pie Recipe

This recipe has it all. It is the ultimate in comfort food and you will absolutely be making this once a week from now on.  With its flakey, crispy yet tender crust and its moist and savory filling... Presenting your new favorite dish!

                                                                                

prep: 35 min

cook: 30 min
yield: 1 casserole
 

Ingredients   

for chicken:                                               for crust:                     for filling:                                           

2 skinless boneless chicken breast       1  cup flour                  1/2 stick butter        
1 slice of lemon                                        1 stick of butter          1 thin sliced leak (white only)

1 bay leaf                                                   1 tsp salt                      1/2 cup thin sliced celery

1 tsp salt                                                    2 tsp yogurt                1 cup frozen vegetable mix 

1/4 tsp black pepper                                                                     2 tbsp flour                                

3 cups water                                                                                   1/2 cup milk

                                                                                                          

Directions

Preheat the oven to 350 f. 

Make crust by adding flour, salt and butter to food processor or countertop mixer with paddle attachment and combine thoroughly . Add yogurt and combine until dough forms a ball. If the mixture is too dry, add a few drops of ice water until it is ready. Wrap dough in plastic wrap and leave in refrigerator for at least 20 minutes. 

In a shallow pan combine chicken breast, water, lemon, bay leaf, salt and pepper. Boil on medium heat for 10 minutes. Remove chicken breast and dice then set aside. Strain and reserve 2 cups of the broth for the filling and set aside. 

In a large sauce pan melt butter over medium heat and add leeks and celery. Saute for 8 minutes until soft. Add frozen vegetable mix and stir for another 5 minutes. Add flour and continually stir until well incorporated for 1 minutes. Add the milk to the reserved broth them pour into saucepan and mix well. Let mixture cook on medium heat until it has thickened. Add chicken and stir to incorporate. Pour mixture into casserole pan.

Remove dough from refrigerator and using a rolling pin, either on a well floured surface or between 2 pieces of parchment paper, roll the dough into a rectangle big enough to cover your casserole (the dough should be 1/4 inch thick). For best results, after the dough has been rolled out, fold it and re-roll - this produces an extra flakey crust. 

Cover the casserole and trim the edges as you would a pie. The leftover dough can be discarded. 

Bake on 350 until crust is golden brown. 

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Feta Cheese Stuffed Dill Buns

These savory buns make for a great breakfast treat. The secret to the softness is the cheese in the dough.  We hope you enjoy them as much as we do.  Traditionally, this recipe was done by hand, but feel free to use your counter-top mixer. Either way, this recipe takes no time to whip up.

                                                                                

prep: 20

cook: 25
yield: 24 buns
 

Ingredients   

3 cups flour                                           1/4 cup greek style yogurt                
1/2 tsp salt                                            2 tbsp milk
2 tsp baking powder                            2 eggs plus 1 egg yolk (yolk for egg wash)
1/2 cup minced fresh dill                    white or black sesame for garnish

1 cup crumbled feta cheese (reserve 1/4 cup for stuffing the buns)

Directions

Preheat the oven to 350 f and line a baking sheet (or 2, as 1 sheet fits 12 buns) with parchment paper.

In the bowl of your countertop mixer, with the paddle attachment set, add in flour, salt, baking powder and dill and mix on low for 30 seconds. Add 1 cup crumbled feta, yogurt, milk and 2 eggs and mix on medium until a soft dough has formed and is no longer sticking to the sides. If the dough is too sticky, add flour 1 tbsp at a time until dough forms a ball and no longer sticks to the sides of bowl. 

Remove dough from bowl and knead a little with floured hands, the dough should be just slightly sticky. Leave dough on counter or a plate and start to pick off walnut sided pieces and form balls. You should have about 24 balls. 

Take each ball and insert your finger in the center to make an indentation. Using a demitasse spoon, fill the balls with a small amount of crumbled feta then pinch the ball closed again and put on baking sheet.

To make egg wash: mix 1 tsp water with 1 egg yolk.

Brush all the balls with the egg wash then sprinkle sesame seeds over them. 

Place the baking sheets in a 350f oven and bake until  buns are golden brown (about 25 minutes). 

Cool on a wire rack and serve at room temperature.