It should appear shiny but not saturated. Once the decorations are in place, go ahead and carefully egg wash the rest of the top crust making sure that the whole surface has a nice, light, even coat. Using the egg wash as your glue, apply it to the back of your decorations and lay them in place on top of the crust.Using a pastry brush, go ahead and coat the edges of the top crust with your egg wash.Crack an egg into a small bowl or measuring cup and whisk it until the yolk and white are nicely combined.The egg wash is what makes the crust shiny and acts like a glue for applying the decorations that you made earlier. I just folded this one over, but you can make any type of decorative, or not, edging that you feel like. You have a lot of options for the edging.Roll the top crust onto your rolling pin and unroll it onto the filled bottom crust. Roll the top crust one more time to stretch it out just a little bit more.Once the filling is thick and hearty, you will want to pour it into your par-baked homemade pie crust bottom.Your filling is now ready for assembling your pot pie.If you chose to keep the chicken in cubes, you'll want to add them now.Keep stirring over medium-high heat, being careful not to allow any of the filling to burn.Pour the flour mixture into the filling while constantly stirring. You let it sit for a while so you'll want to stir it to make sure it is well mixed. Now you are going to want to add the water and flour that you mixed together earlier.Cook until the potatoes and carrots are almost done. Add the potato and onion and while stirring occasionally.Let the mixture cook for about 5 minutes, stirring occasionally. Mix this thoroughly until there are no lumps and set it aside. In a separate bowl or cup, put 1/2 cup of water and mix in the 4 tablespoons of flour.Put your 2 cups of chicken broth and 2 cups of water into a saucepan and turn the heat on medium.We like our chicken shredded so we put ours in with the broth so it shreds while it is being stirred. The first thing I need to tell you is that if you want cubed pieces of chicken, do not add it until the end.I cut out 4 leaves and a heart shape to finish mine off, but you don't have to.ฤก / 12 How to Make Fresh Chicken Pot Pie Filling Use the leftover scraps to cut out any design that you might want to put on top of your pot pie.Remove the crust from the oven and let it sit to cool off before removing the parchment paper and whatever you used to weigh it down.Par-bake your crust in the 450-degree oven for approximately 12 minutes or until the edges start to brown.Use beans, clay marbles, rice or something else that can stand the heat to weigh down the crust. Cut a piece of parchment paper to fit inside the bottom crust.This will help keep the crust from bubbling up when we par-bake it. Pierce small holes in the bottom and sides of the crust that is in the pan with something like a fork.Use small pieces of leftover scraps to fill any holes that might be there. The dough will cave into the pan and all you will need to do is lightly pat it down into the pan. Pick up the bottom crust by rolling it onto your rolling pin, then unrolling it onto the pan.Set the top aside and square off the remaining dough for the bottom crust.Make sure that you have the pan on the edge of the crust so you will have another, slightly large piece to line the inside of the pan. For the top crust, hold the pan above the crust and cut out around the edges.I like thinner crust and this thickness works perfectly for meat pies, in my opinion. Roll out the dough until it is right at 1/4" thick.Turn the dough out onto a floured surface and start rolling with your rolling pin.It shouldn't feel dry or crumble when you touch it but it also should not feel wet or sticky. Once you have added the water and the dough starts to come together, form the dough into a ball.Sometimes you will need 3 tablespoons and sometimes you will need 4, depending on the humidity in the air at the time you are making the crust. Add the water 1 tablespoon at a time, mixing it in by pushing the flour around with a fork.Using either a pastry cutter or your fingers, work the shortening or lard into the flour until the mix resembles small crumbly peas.
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