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There are few things more satisfying and delicious than a crispy crusted, veggie loaded pot pie. This recipe has been practiced and honed and I hope that you love it as much I do. The subtle addition of miso paste to the crust and a bountiful array of fresh herbs and homemade broth in the filling create a final product that will leave you grinning after every bite.
If you're feeling inspired by the variety of wild mushrooms we have in the shop, feel free to use all three and leave out the chicken! This can easily be made vegetarian.
3 cups all purpose flour
1 lb unsalted butter, cold
1 cup ice water
2 Tbsp miso paste
1 stick unsalted butter
2 large carrots, diced
1 large leek, cleaned and diced, dark green tops discarded or saved for stock
1 large onion, peeled and diced
1 lb potatoes, cleaned and cut into 1/2" cubes
1 head garlic, peeled
2 lbs mushrooms, use 3 if you are leaving out the chicken. Hedgehog, chanterelle, lion's mane, shiitake and crimini will all work wonderfully- cleaned and roughly chopped into large chunks
2 cups cooked chicken meat, cut or ripped into bite sized pieces
3 tbsp freshly chopped thyme
3 Tbsp freshly chopped rosemary
3 Tbsp freshly chopped sage
1/2 lb frozen peas (optional but classic)
1/2 cup all purpose flour
1/4 cup dry white wine
2 cups vegetable or chicken broth
4 Tbsp soy sauce
Salt and Pepper
In a large mixing bowl, combine 3 cups of flour and 1 tsp of salt and mix well.
1 stick at a time, remove the unsalted butter from the fridge and cut it into 1/2" cubes, toss the cubes in the flour mixture and proceed to the next stick of butter, working quickly until the entire pound of butter has been cut up and tossed in flour. Use your hands to pinch the pieces of butter in between your fingers and break them apart into roughly pea sized pieces. Work quickly, fluffing up the flour and butter mixture as you go. Your mantra should be: "Cold, quick, fluffy!".
Once all of the butter has been incorporated, add in the miso paste and use the back of a fork to break it up and spread it around the flour mixture.
Slowly stream in the ice water, mixing and fluffing with the fork as you go. You want enough water so that there is no raw flour at the bottom of the bowl and the mixture starts to clump together. Use your hand to form the dough into two discs, roughly 8" in diameter. Wrap them tightly in the plastic wrap and set them in the fridge to cool for at least one hour.
White your dough is chilling, begin to assemble. your filling.
In a large nonstick or cast iron pan melt 4 Tbsp of butter over medium high heat. Sear the chopped mushrooms until they start to turn golden brown, do not stir too much or they will not sear well.
Once the mushrooms are seared, add in the diced leeks and onions and a generous sprinkle of salt. Sauté them until they are translucent and add the carrots and potatoes. Continue cooking until the carrots and potatoes are tender, about 10 minutes.
Add in the garlic and herbs. If the pan is looking dry or ingredients start to stick to the pan at all, add more butter.
In a separate pot over medium heat, warm up the broth.
Add in the frozen peas and cook until they are defrosted. Taste your filling, it should be well seasoned with salt and pepper, so adjust the seasoning to your liking. Once the mixture is tasting delicious, add in the 1/2 cup of all purpose flour and mix it in well so it is evenly coating all of the vegetables. Continue cooking for about 5 minutes, stirring regularly, until the flour turns the color of a graham cracker. Add in the white wine and cook for 5 minutes, until it reduces down. Begin to add in the warm broth, stirring and allow the sauce to thicken. Add the soy sauce. Taste the mixture again. Once it is tasting delicious, transfer the filling to a large bowl to cool while you roll out your pie crust.
Preheat oven to 425
Roll out one disc of the pie crust into a circle of about 1/4" thickness. Place the dough in a deep cast iron pan or pie pan, use your hands to make sure it is tucked into the corners and use a fork to poke holes in the bottom of the crust so that air can escape.
Transfer the filling into the pie crust and roll out your second disc of dough into 1/4" thick circle. Cut it into 1 1/2" wide strips and weave them into a lattice on top of the filling. Use any dough that hanging over the edge of the pan, to secure the lattice, see photo for example.
Place the whole pie in the freezer until your oven is preheated. Place a sheet tray lined with tin foil on the bottom rack of your oven as the pot pie will leak some butter and you do not want to smoke out your kitchen!
In a small bowl, whisk up one egg with a little splash of water or cream.
Use a pastry brush to brush the top lattice of the crust with egg wash and sprinkle generously with salt and freshly cracked pepper. If you want to kick it up a notch, use the Moondog's Fennel finishing salt or some truffle salt!
Bake for 30 minutes and reduce the oven heat to 350, bake for an additional 30 minutes until the crust is a deep golden brown. The worst thing you can do at this point is under bake the pie, so cook it longer than you think you might need to. The reward for your patience will be the very crispiest, flakiest crust of your life time.
Allow the pie to cool for at least 20 minutes before slicing and eating. I find it is best about an hour after it has come out of the oven. Serve with a kale caeser salad or a simple light green salad and enjoy this delightful and decadent dinner!
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