Chicken, Ham And Pea Potpies

Ingredients

For the dough:

• 3 cups Italian 00 flour (see note) or all-purpose flour
• 2 sticks (8 ounces) butter, chilled and diced
• 2 large eggs, lightly beaten

For filling and assembly:

• 4 tablespoons butter
• 5 tablespoons Italian 00 flour
• 1 teaspoon granulated chicken bouillon or crushed bouillon cubes
• 2 ½ cups whole milk
• 1 cup frozen peas
• 2 cups diced cooked chicken
• 1 cup diced ( 1/4 inch) ham or 1 additional cup diced chicken
• 1 egg, beaten, for glazing pies

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1176 calories; 71 grams fat; 41 grams saturated fat; 2 grams trans fat; 19 grams monounsaturated fat; 4 grams polyunsaturated fat; 91 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 40 grams protein; 359 milligrams cholesterol; 336 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Prepare dough: In a small bowl, combine 3 cups flour and diced butter. Put in freezer for 10 minutes. Using a food processor, pulse mixture until it resembles coarse bread crumbs. With processor running, gradually add 2 eggs until mixture forms a ball; if necessary, add a little iced water.
2. Transfer dough to a work surface and shape into four disks, making two slightly bigger than the others. Cover with plastic wrap and refrigerate while making filling.
3. Prepare filling: Place a heavy-bottomed saucepan over low heat and melt butter. Whisk in 5 tablespoons flour and bouillon granules. Remove mixture from heat, and gradually whisk in milk to make smooth paste. Return pan to medium heat, and whisk constantly until simmering. Reduce heat to low; continue to whisk until sauce thickens, 2 to 3 minutes. Transfer mixture to large bowl, cover surface with dampened parchment paper; set aside to cool.
4. Bring a kettle of water to a boil. Put peas in a sieve and pour boiling water over them, draining well. Mix peas, chicken and ham into cooled white sauce.
5. Assemble and bake pies: Place a baking sheet in a 400-degree oven. Set aside four 1 1/4-cup pie dishes about 1 1/2 inches deep. Halve each of the bigger disks of pastry. Roll each piece to a size big enough to line base and sides of a pie dish with a generous lip of pastry hanging over edge. Spoon equal portions of filling into each shell.
6. Halve remaining two pieces of dough, and roll out to make four pie lids. Dampen edges of pastry with water, and place a lid on each pie. Using a knife, trim excess pastry from around sides. Seal edges of pies with tines of a fork, and decorate as desired with leftover dough scraps. Using a pastry brush, paint pies with beaten egg. With point of a knife, cut a tiny cross in center of each pie or make small diagonal slashes.
7. Place pies on baking sheet and bake until golden, 15 to 20 minutes. When pies are ready, use oven mitts to turn them upside down, remove them from their dishes and place on serving plates.

• Italian 00 flour is available at specialty food markets and from King Arthur Flour, (800) 827-6836; $3.75 plus shipping for a five-pound bag.

1 hour