Recipe courtesy of Aly's Eats
Aly's Chicken Chipotle Pie
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- Level: Intermediate
- Total: 6 hr 30 min (includes chilling time)
- Active: 1 hr 20 min
- Yield: One 9-inch pie
- Level: Intermediate
- Total: 6 hr 30 min (includes chilling time)
- Active: 1 hr 20 min
- Yield: One 9-inch pie
Ingredients
Dough:
Butter Block:
Filling:
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Directions
- For the dough: Combine the flour and salt in a bowl. Cut the butter into small pieces and rub into the flour until fine crumbs. Add the cold water and mix until tacky. Turn onto a floured surface and knead for 3 minutes. Wrap the dough and chill for 30 minutes.
- For the butter block: Meanwhile, mix together the flour and butter until blended and smooth. Form into a block. Cover and refrigerate for 30 minutes.
- Remove the dough from the fridge. Roll into a 12-inch square. Place the chilled butter block into the center of the dough. Pull the square corners of the dough into the middle over the top of the butter block to fully enclose the block. Turn the square over and roll into a rectangular shape, 20 by 10 inches. Roll and fold in the same manner 6 times, refrigerating in between if needed. When all 6 turns are done, refrigerate the dough for 3 to 4 hours. (Refrigerate for up to 2 days, or fold up like a letter and freeze for up to 6 months.)
- For the filling: Sauté the onions and garlic in the butter in a saucepan until translucent. Add the chicken and salt and pepper to taste. Add the carrots and celery and sauté, stirring thoroughly, a further 5 minutes. Add the cream and half-and-and bring to a simmer, stirring thoroughly. Add the chipotles and corn. Stir thoroughly. Add the cheese and cook on medium heat, stirring, until it starts thickening. Simmer until thick, about 10 minutes. Let cool completely.
- For the assembly: Preheat the oven to 375 degrees F.
- Roll out the pastry to 1/4-inch thick and use the top of the pie dish to cut the round for the top. Roll out a second piece and cut out an 11-inch round for the bottom piece. Grease the pie dish. Add the base layer of pastry and press into the dish. Add the filling to the top of the dish but not overflowing. Place the top pastry on top and press the edges together to seal. Flute the edges. Glaze the top with a mixture of egg yolk and a little water. Brush over the entire top. Prick 3 to 4 fork holes over the top. Bake until flaky, puffed and golden brown, about 25 minutes.
