Lunch / Dinner
Chicken Little Pot Pies with Cauliflower & Peas
Pot pies may be the ultimate comfort food, and for good reason. They’re basically hearty stews baked into flaky, buttery pie crusts. What’s not to like?
Plus, pot pies lend themselves to being made ahead. In all honesty, they are a labor of love, and they’re not something you’re likely going to whip up quickly for dinner. But, if you make some to keep in the freezer, hot and savory pot pies will be at your fingertips any night of the week.
And with one master dough recipe, you’re free to make either four small pies, meant to feed one or two, or a large one, that’s meant to feed a crowd.
FOR THE HERBED PIE DOUGH, PULSE:
FOR THE FILLING, MELT:
Test Kitchen Tips
Adding herbs to a pie dough is a simple way to add a touch of elegance and a lot more flavor.
Swap out the usual potatoes in the filling for something a little different, but just as tasty — cauliflower.
For the crust, pulse flour, sugar, parsley, thyme, salt, and pepper in a food processor to combine.
Add butter and shortening; pulse until pea-sized. Add water, 2 Tbsp. at a time, pulsing after each addition, until dough holds together.
Turn dough onto a work surface and knead just to incorporate dry portions.
Divide dough into 8 portions. Wrap portions in plastic wrap, flatten into discs, then chill at least 30 minutes or up to 3 days.
For the filling, melt butter in a sauté pan over medium-high heat. Add cauliflower, onion, celery, carrot, and garlic; cook until onion starts to soften, about 3 minutes.
Stir in flour, salt, pepper, and turmeric; cook 1 minute.
Whisk in broth, vermouth, and half-and-half until no lumps remain.
Simmer mixture over medium-low heat until thick enough to coat the back of a spoon, 8–10 minutes. Stir in chicken, peas, and thyme. Remove filling from heat.
For the crust, roll four dough discs on a lightly floured surface into 8-inch rounds, then press each into bottom of a 6-inch pie tin without stretching. Chill pie crusts while rolling remaining dough discs.
Roll remaining four dough discs for top crusts on sheets of parchment paper into 8-inch rounds. Cut each round into twelve, ½-inch-wide strips, chilling each as you finish.
Divide filling among prepared pie tins (about 1 rounded cup each).
Arrange six lattice strips vertically across top of each pie. Weave remaining six strips horizontally through vertical strips. Trim overhang to ½-inch, press lattice tops and bottom edges together, turn under, then crimp.
Cover pies with plastic wrap, then freeze. When ready to bake, remove pies from freezer 15 minutes prior to baking (do not thaw). Remove plastic wrap. To bake pies immediately, see instructions below.
Preheat oven to 425°. Line a rimmed baking sheet with foil.
Beat together egg and water; brush over crusts. Place pies on prepared baking sheet, and bake until crust is golden and a thermometer inserted into centers registers 165°, 65–70 minutes, covering edges with foil if browning too quickly. Let pies rest 15 minutes before serving.
To bake pot pies immediately (without freezing), brush tops of pies with egg wash, place on prepared baking sheet, then bake until golden brown and bubbly, 30–35 minutes.
Once the vertical lattice strips are in place, pull back every other one to weave the horizontal strips.
For gorgeous golden brown lattice tops and crimped edges, brush the pies with egg wash before baking.
% Daily Value*
Total Fat 39g 60%
Saturated Fat 22g 110%
Cholesterol 132mg 44%
Sodium 576mg 24%
Carbs 60g 20%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.