Makeover Chicken Poties
- 1 cup plus 2 tablespoons all-purpose flour, divided
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons cold butter,divided & chilled
- 2 tablespoons buttermilk
- 1 tablespoon canola oil
- 1 to 2 tablespoons cold water
- 4 medium carrots,sliced
- 3 celery ribs, sliced
- 1 large onion
- 2-1/2 cups chicken broth
- 2/3 cup milk
- 2 cups cubed cooked chicken
- 1 cup frozen peas
- 1/8 teaspoon pepper
- 1 egg white, lightly beaten
In a small bowl, combine 3/4 cup flour, baking powder and salt. Cut in 2 tablespoons butter (well chilled) until crumbly. Add buttermilk and oil; toss with a fork. Gradually add water, tossing with a fork until dough forms a ball, Cover and refrigerate for 1 hour.
For the filling, in a large skillet, melt remaining butter. Add the carrots,celery and onion; saute until tender- crisp. In a medium bowl, combine remaining flour with the broth and milk until smooth. Gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes until thickened. Stir in the chicken, peas and pepper. Transfer to four 16 oz. ramekins;set aside.
Divide dough into four equal portions. On a lightly floured surface, roll out dough to fit ramekins. Place dough over chicken mixture;trim and seal edges. Cut out a decorative center or cut slits in pastry. Brush with egg white.
Place ramekins on a baking sheet. Bake at 425 for 20-25 minutes or until crusts are golden brown.