I have been absent on blog entries due to a recent move. And not only have I moved, but I’ve moved to a home with the world’s smallest kitchen (1 drawer and 3 cabinets, to be precise). There is a gas stove, which is great, and also a hand-painted message on the wall, Chi mangia bene sta molto vicino a Dio, which translates to Those who eat well are close to God, so I feel perfectly confident that magic will still take place in this small space, but it has taken a momentary shift in perception to realize it.

This filling recipe is the same one I use to make Chicken and Dumplings, so if pie dough really intimidates you, make dumplings instead, though in all honesty, this dough recipe is essentially fool-proof. And if you want to make a vegetarian version, use vegetable broth instead of chicken stock, and other vegetables, like butternut squash, zucchini, potatoes, and green beans, in place of the chicken meat.

And, by all means, have fun. This is ultimate comfort food, so invite over a few friends and share the love. Buon Appetito.

Pot Pie

Pie Crust

1 1/4 cup flour
1/4 teaspoon salt
1 stick cold unsalted butter, cut into small pieces
3 ounces cold cream cheese, cut into small pieces
1 egg

Place flour, salt, butter, and cream cheese in a food processor. Pulse until pea-sized pieces form, about 8 1-second pulses. Add egg and process until just combined. Wrap in plastic and refrigerate for a minimum of 2 hours and up to 3 days.

Filling

4 tablespoon butter
1 small leek, cleaned and chopped
1 small onion, chopped small
2 stalks celery, chopped into bite sized pieces
2 carrots, chopped into bite sized pieces
6 tablespoons flour
1 teaspoon fresh thyme
1/4 teaspoon cayenne or paprika
4 cups chicken or vegetable broth
1/2 cup half and half
3 cups cooked, shredded chicken
-or-
3 cups assorted chopped vegetables, such as butternut squash, potatoes, green beans, zucchini, corn, and/or asparagus, cut into bite sized pieces
1/2 cup frozen peas
2 tablespoons flat-leaf parsley, chopped

1 egg
1 tablespoon water
1 tablespoon chopped flat-leaf parsley

Melt butter over medium heat in a large pot or dutch oven. Add leek, onion, celery, and carrot and saute until tender, about 10 minutes. Add flour and cook 2 minutes. Slowly whisk in the chicken broth, one cup at a time, then add half and half and whisk until combined and thickened, 5 to 10 minutes.

Add chicken or vegetables, peas, and parsley. Adjust for seasoning and set aside.

To assemble pies

Preheat oven to 375. Place filling into any oven safe container that has an 8 cup capacity, or individual ramekins with a 1 or 2 cup capacity. Whisk together egg, water, and parsley, for egg wash and set aside.

Roll out pie dough to fit your container(s). Place over filling and cut a few slits for ventilation. Brush with egg wash and place on a parchment lined cookie sheet. Bake for 35-45 minutes, or until crust is golden brown and done. Sprinkle with freshly grated pepper and serve.