Six months in my new job (which I absolutely 100% love). Six months in a new city (which I 98% love). Six months of being an Oregonian again.
Mr. Peach and I celebrated this past weekend with a long weekend in Bend. If you’re never been, go. If not for the views and beautiful weather, then go for the food. All the food.
It was an absolutely wonderful little mini vacation.
We got back on Monday afternoon and I really could not be bothered to do my normal weekend food prep. I just didn’t have it in me.
Luckily, I happened to glance in the freezer and see a whole container of these Chicken Pot Hand Pies hanging out. Having very nearly avoided a serious post-vacation meltdown, I thanked myself for having the foresight to make and freeze these babies the weekend before we left.
What’s not to love?
- 2 carrots
- 2 stalks of celery
- 1 yellow onion
- 3 yukon gold potatoes
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 3 tablespoons butter
- 1 cup frozen peas
- 2 cups diced cooked chicken
- ⅓ cup flour
- 3 cups chicken or vegetable stock
- 3¾ cups all-purpose flour
- 1 teaspoon salt
- 3 sticks unsalted butter
- ½ cup to ⅔ cup ice water
- 1 egg, lightly beaten and mixed with a few tablespoons of water
- Dice the carrots, celery, onion, and potatoes. Heat the olive oil in a large pan over medium heat. Add the carrots, celery, onion, potatoes, thyme, rosemary, and salt. Cook, stirring occasionally, for about 15 minutes or until soft.
- Add the butter to the pan and allow it to melt completely before sprinkling the flour in. Stir to coat everything and cook for 1-2 minutes. Add the cooked chicken, peas, and stock and simmer for 3-4 minutes or until thickened.
- Transfer the mixture to a container and allow it to cool to room temperature. Refrigerate for 2-3 hours.
- In the bowl of a food processor, combine the flour and salt and pulse a few times to combine. Cube the butter and add it to the food processor. Pulse 15-20 times or until the butter is pea sized. Drizzle in ½ cup ice water and continue to pulse a few times. When the dough looks crumbly, but comes together when you squeeze, turn it out onto a floured surface and pat it into a large disc. Wrap with plastic wrap and refrigerate for at least 2 hours.
- When thoroughly chilled, roll the dough out on a floured surface until it's a half inch thick and cut into 4 inch wide circles. You should be able to get 12 circles.
- Roll each individual dough circle out until it's ⅛ inch thick and about 6 or 7 inches in diameter. Place a few spoonfuls of the filling into the center of each circle and then fold it over, sealing by crimping the sides with your fingers or a fork.
- Cut a cross in the middle of each pie and brush with egg wash. Bake in a 400 degree F oven for 25-30 minutes or until golden brown.