We doubled the best part of apot piethe crustfor an indulgent take on a classic dish.
Par-baking the bottom crust ensures that it stays golden and crisp, not soggy.
Ingredients
2(14.1-oz.)
Credit: Hector Manuel Sanchez
refrigerated piecrusts
12cup(4 oz.)
unsalted butter, divided
2(6-oz.)
Let piecrusts stand at room temperature 15 minutes.
Unroll 2 piecrusts onto a lightly floured surface.
Cut 3 (5-inch) circles from each crust.
Gently roll each circle into an 8-inch round.
Coat 6 (12-ounce) ramekins with cooking spray.
Gently fit 1 piecrust round into each ramekin, lining the bottom and sides.
Gently crimp dough over the top edge of ramekin to secure it.
Prick dough with a fork along bottom and sides.
Melt 2 tablespoons of the butter in a large skillet over medium-high.
Add chicken; cook until done, 5 to 6 minutes per side.
Remove from pan; let stand 10 minutes.
Add remaining 6 tablespoons butter to skillet.
Add mushrooms; cook, stirring occasionally, 5 minutes.
Whisk together flour and 12 cup of the stock in a small bowl, and add to skillet.
Reduce heat to medium, and simmer 5 minutes, stirring occasionally.
Stir in peas, cream, and shredded chicken.
Transfer mixture to a bowl, and cool 10 minutes.
Stir together egg yolk and water in a small bowl.
Unroll remaining 2 piecrusts onto lightly floured surface.
Cut 3 (5-inch) circles from each piecrust.
Gently roll each circle into a 5 12-inch round.
Fill each ramekin with about 34 cup chicken mixture, pressing down to level mixture.
Top each ramekin with 1 (5 12-inch) dough round, pressing to seal to bottom crust.
Cut small slits in tops of dough to vent steam.
Bake at 400F until golden brown, 22 to 25 minutes.
