I've joined the Daring Baker's Challenge!

Hannah of Rise and Shine was our October 2013 Daring Bakers’ hostess and she challenged us to bake our own double crusted savory pot pies. Using any from-scratch crust and filling we choose, we were allowed to get completely creative with our recipe, showing off the savory flavors and fillings from our own home or region.

Each month members of the Daring Bakers Challenge receive a baking challenge that they have one month to complete. This was my first one! October's Challenge, as mentioned above, was double crusted pot pies! It was delicious. I was inspired by my previous croissant adventure to make a puff pastry crust for my pot pie. And I decided to go the traditional Chicken Pot Pie route. I used The Pioneer Woman's Chicken Pot Pie recipe as inspiration. The result? Delicious. I've never been a fan of pie crust on Chicken Pot Pie. So, I figured a puff pastry would be the solution. I used the King Arthur Flour recipe for Blitz Puff Pastry since it is similar to the Croissant dough I used a few months ago, but less work. I thought it was wonderfully comparable, however, Zach said nothing compares to the croissants I made. I've never been one to take 18 hours to make dinner unless it was in a Crock-Pot. So, that was out of the question. If you want to learn more about the Daring Baker's Challenge check out their website Here's the recipe:

Double Crusted Chicken Pot Pie

Dough: (King Arthur Flour)
1 1/2 cups Flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup cold butter
1/2 cup sour cream

Filling: (The Pioneer Woman)

• 4 Tablespoons Butter
• 1/2 cup Finely Diced Onion
• 1/2 cup Finely Diced Carrot
• 1/2 cup Finely Diced Celery
• 3 cups Shredded Cooked Chicken Or Turkey
• 1/4 cup Flour
• 3 cups Low-sodium Chicken Broth, Plus More If Needed
• Splash Of White Wine (optional)
• 1/4 teaspoon Turmeric
• Salt And Pepper, to taste
• Chopped Fresh Thyme To Taste
• 1/4 cup Half-and-half Or Cream
• 1 whole Unbaked Pie Crust
• 1 whole Egg
• 2 Tablespoons Water
• To make the crust: Whisk together the flour, salt, and baking powder.
  Cut the cold butter into pats, and work it into the flour mixture till it's unevenly crumbly, with larger bits of butter remaining intact.
  Stir in the sour cream. The dough will be craggy, but cohesive.
  Turn the dough out onto a well-floured surface, and bring it together, if necessary, with a few quick kneads.
  Pat the dough into a rough square, then roll it into an 8" x 10" rectangle.
  Dust both sides of the dough with flour. Starting with one of the shorter (8") ends, fold it in thirds like a business letter, flip it over (so the open flap is on the bottom), and turn it 90°.
  Roll the dough into an 8" x 10" rectangle again. Fold it in thirds, wrap in plastic, and place in the refrigerator to chill for at least 30 minutes (or overnight) before using.
  Preheat the oven to 375 F.
  Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around until the onions start to turn translucent, about 3 minutes.
  Stir in the chicken or turkey and then sprinkle the flour over the top and stir it until it’s all combined with the turkey and vegetables. Cook for 1 minute, then pour in the chicken broth (and wine if using) and stir it around and let it cook and thicken.
  Once it starts to thicken add the turmeric, salt, pepper, and thyme.
  Add the half-and-half or cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.
  Pour the filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.
  Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)
  Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time.
  Serve up servings by the (big ol’) spoonful!
  
  
  And for dessert?  A picture of this little Sweetie Pie!