Rehfwitz Recipes

This recipe is time-consuming, but not difficult. Several short cuts can be employed to make it go faster if you’re pressed for time (see below), but the results of the original are worth the effort. For a hearty meal, use 6 2-cup ramekins or mini soufflé dishes. For kids, or if you prefer something lighter, use 12 1-cup ramekins. The pies can be prepared a day ahead and baked just before serving.

Crust

· 2 ½ cups all-purpose flour

· ½ teaspoon salt

· 2 sticks unsalted butter or one stick butter and 1 stick Smart Balance 50/50, cut into pieces when cold and allowed to come to room temperature

· 1 8-ounce package cream cheese, cut into pieces when cold and allowed to come to room temperature

Chicken

• 4 – 4 1/2 pounds chicken parts
• 12 cups water
• 3 small or 2 large onions, quartered
• 3 large carrots, coarsely chopped
• 1 large leek, washed and sliced
• 12 thyme sprigs
• 2 dried bay leaves

Filling

• 3 Tablespoons olive oil
• 1 cup finely chopped celery
• 1 red pepper thinly sliced, and cut into small pieces
• 1 cup chopped onion
• 1 bunch green onions, white and light green parts, chopped
• 4 ounces shitake mushrooms, stemmed, caps sliced
• 4 ounces baby portabella mushrooms, sliced and cut into small pieces
• 6 ounces green beans, boiled 1 minute and cut into 1-inch pieces
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried

• 1 stick butter or Smart Balance 50/50
• ½ cup, plus 2 tablespoons all –purpose flour
• 1 cup 2% milk
• ¼ cup half and half
• 4 teaspoons chicken soup base (can be found in the grocery store next to the boullion cubes, etc.)
• Red pepper flakes (optional)

To Finish

• 1 egg

To make the crust, mix flour and salt in a food processor. Add butter and cream cheese; blend until moist clumps form. If making 6 large pot pies, form into a 6-inch log. If making 12 small pot pies, form into a 12-inch log. Wrap and chill.

To prepare the chicken, place all ingredients in a large pot; bring to a boil. Reduce heat and simmer for about 45 minutes, until chicken is cooked through. Transfer chicken to a bowl to cool. Strain cooking liquid into a large saucepan. Boil until reduced to 3 cups of stock – about 1 hour. When chicken has cooled, discard skin and bones. Cut meat into ¾ inch pieces. Return meat to bowl. When stock has finished reducing, you may use it at once OR cool it and refrigerate overnight to allow fat to rise to the top so that you an remove fat with a flat spoon or table knife.

To make filling, heat 1 Tablespoon oil in a large skillet over medium heat. Add celery, peppers and onion; cook until soft. Transfer to bowl with chicken. In the same skillet over medium heat, Heat 2 Tablespoons oil. Add mushrooms and sauté until just brown. Add to the bowl with chicken. Mix in green beans, green onions, and chopped rosemary.

Melt butter in a large saucepan over medium heat. Add flour; whisk 2 minutes. Gradually whisk in 3 cups stock, then milk, half-and-half, and soup base; bring to a boil. Season sauce with salt and pepper to taste. Stir 3 cups sauce into chicken mixture, reserving remaining sauce for another use. Sprinkle with red pepper flakes (if using) and mix well.

To assemble the pies, divide filling evenly among baking dishes. Cut prepared dough crosswise into either 6 or 12 pieces, depending on how many pies you wish to make. On a lightly floured surface, roll each piece to fit the top of your ramekin with enough overlap to fold over the edge. Cover each dish with a dough round. Press overhanging dough around the edges of the dishes to seal. (Can be made up to this point, covered and refrigerated for up to a day.)

Preheat oven to 350°. Beat 1 egg. Brush top of each pie with beaten egg. Cut 3 slits in each pie so that steam can escape. Bake about 45 minutes until crust is golden brown and filling is bubbly.

Possible Short Cuts:

• • Substitute refrigerated biscuit or crescent roll dough for homemade crust.
  • Cook chicken in canned or pre-made broth and skip the reduction step.
  • Use store-bought rotisserie chicken and canned broth and skip both the poaching and reduction steps.
  • Use frozen vegetables.