Ingredients
- 6 tablespoons (1 stick) cold unsalted butter plus 2 tablespoons cold vegetable shortening (or 10 tablespoons cold unsalted butter), cut into 1/2 inch cubes
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
Recipe Description
Chicken pot pie with Winter vegetables. Winter vegetables are cooked in a dairy-free gravy and topped with a flaky buttery crust. Perfect comfort food.
I love pies, not sweet ones, savory ones. When I was asked to review the new Dinner Pies cookbook I thought, this is right up my alley. Being British you may know that we love our savory pies and I’ll take a hearty, comforting savory pie over dessert pie anytime. In my eyes, this book is a pie lovers dream and with over 100 recipes, it took me a while to decide which pie to make for this review. I think I chose the right pie and what impressed me most is the flaky crust. I make my pie crust in the same way, but this recipe makes this dough almost puff pastry-like. I could actually see flaky layers, very impressive. As far as the filling, also spot on. With the addition of the Winter vegetables, this pie is a meal in itself. The sauce is thick and creamy without the need for cream (which is how I prefer it).
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