With all the ingredients of a square meal packed into a round bowl, this tiny potpie is a kid-favorite parents can appreciate.
What you'll need
- PIE CRUST
- 2 1/2 cups all-purpose flour
- 1/2 tsp. salt
- 1/2 cup frozen sweet butter, cut in small chunks
- 1/4 cup vegetable shortening
- 7 to 8 tbsp. ice water
- FILLING
- 2 medium onions, diced
- 4 celery stalks, diced
- 2 tbsp. olive oil
- 1 1/2 cups frozen corn
- 2 cups frozen baby peas
- 2 1/2 cups carrots, peeled, chopped and cooked (about 4 carrots)
- 2 medium potatoes, peeled, cubed and cooked
- 4 cups diced cooked chicken, turkey or ham
- 5 tbsp. sweet butter
- 5 tbsp. all-purpose flour
- 4 1/2 cups chicken, vegetable or turkey stock
How to make it
To make the piecrust: In the bowl of a food processor fitted with a metal blade, pulse the flour, salt, butter and vegetable shortening until the mixture resembles a coarse meal.
Sprinkle with the ice water and pulse until the dough starts to come together, being careful not to let the dough form a ball. Remove the dough and press it into two disks. Cover with plastic wrap and refrigerate while you make the filling.To make the filling: In a large saucepan, sauté the onions and celery in the olive oil over medium heat until soft. Add all the vegetables, and the chicken, turkey or ham, and set aside.
In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 to 3 minutes. Slowly whisk in the stock until the sauce is smooth.
Bring to a boil, whisking constantly. Reduce the heat and simmer, stirring occasionally, for 5 to 7 minutes. Add the pepper and salt. Pour the sauce over the meat and vegetables. Then pour the mixture into 10 individual ovenproof bowls or two 9-inch pie pans.Preheat the oven to 400 degrees. Roll out the piecrust on a lightly floured surface. Cover the 10 (or two) pies with the dough. Use a cookie cutter to cut bunnies out of scraps of piecrust. Lightly brush the egg onto the piecrusts and place a bunny on top.
Bake for 20 to 40 minutes, or until the crust is browned and the filling bubbles. It's a good idea to place a cookie sheet below the pies to catch any drips. Makes 10 to 12 servings.
