Wednesday, March 14, 2012

Celebrating Pi Day With Ramekin Pies!

Today is Pi Day. To celebrate, we made four pies in ramekins.

Of course, we had to have Bill's favorite: Chicken Pot Pie. We like our pot pies personalized. Here's another version.

Ramekin Chicken Pot Pie
2 servings

1 cup all-purpose flour
Pinch of salt
6 tbsp butter
5 tbsp ice water

1 chicken breast
1 tbsp butter
1/2 onion, finely diced
1 carrot, finely diced
1/2 stalk celery, finely diced
1 tbsp flour
1 cup cream
Pinch of nutmeg
Salt & pepper

To make Rough Puff Pastry: Combine salt and flour. Cut butter into flour until it resembles cornmeal. Set in fridge for 30 minutes. Mix in 4 tablespoons of ice water until dough comes together. Add the last tablespoon of ice water if there are loose flour. Wrap in plastic and form a disk of dough. Set it in the fridge for 30 minutes. Roll out into a rectangle about 1 inch thick. Fold in thirds like an envelope. Set it back in the fridge for 30 minutes. Repeat one more time.

Meanwhile, cook chicken breast in water over medium high heat until inside is no longer pink, about 25 minutes. Cube chicken. Preheat oven to 400 degrees. Melt butter over medium high heat. Add onion, carrot, celery, and cook for five minutes. Sprinkle flour and cook for one minute. Turn heat down to medium low. Add the cream and mix in nutmeg, salt and pepper. Cook for 10 minutes until cream thickens. Stir in chicken cubes.

Roll dough out into a rectangle. Cut it in half. Add the filling in the ramekin, and cover with dough. Bake for 25 minutes.

On one, we cut an X. On the other, we cut a heart. Note to self: don't fill the ramekins too full next time, or it will bubble over. Oops.

Filling is very hot.

For dessert, cherry and pecan.

Yum. Happy Pi Day everyone!

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