Salads and sorbets hold slightly less appeal when the temperatures dip.
Now is the time for substance.
Pot pies, that is.
When this month's Daring Bakers challenge was announced - savory pot pies - my mind went straight to chicken b'stilla.
In order to appeal to the taste buds of my eaters at home, I knew that I would need to find an alternative to the traditional Moroccan flavors of this dish.
Inspiration came from another cold weather favorite - Buffalo chicken wings.
Ginger, cinnamon and coriander were traded out for carrots and celery. Cilantro was traded for parsley. Instead of preserved lemon, hot sauce was the seasoning du jour.
The result? A family friendly dinner that was gobbled up by all.
Buffalo Chicken Pot Pie
Loosely adapted from Around My French Table
2 cups cooked, shredded chicken
1/4 cup Texas Pete's Buffalo wing sauce, or 2 Tbs hot sauce (or to taste)
2 stalks celery cut into 1/4 inch dice
2 medium carrots cut into 1/4 inch dice
8 Tbs butter, divided (2 Tbs + 6 Tbs)
2 cups chicken broth
1 1/2 tsp Kosher salt
1/2 tsp freshly ground pepper
3 eggs, room temperature
12 sheets phyllo dough (8 1/2" x 11")
Toss cooked, shredded chicken with Buffalo sauce in a medium bowl. Set aside.
Melt 2 Tbs butter in a large sauté pan over medium high heat. When pan is hot, add carrots and celery and sauté for about five minutes, until vegetables start to become tender. Add to the mixture two cups chicken broth, salt and pepper. Cook until liquid is reduced to about one cup. Reduce heat to low and stir in eggs, one at a time and whisk until the mixture thickens. Turn off the heat and stir in the chicken mixture. Taste and adjust for seasoning (i.e. salt, pepper) if needed. Set aside.
Place a 8" x 3" pan on a baking sheet. Preheat the oven to 400 F.
Melt the 6 Tbs of butter in a small saucepan over low heat. When melted, brush a light layer of butter on the bottom and sides of the spring form pan.
Cover the phyllo with a towel - you will want to keep it covered while you are working so it doesn't dry out.
Place the first two sheets of phyllo and place them in the pan so they cover the bottom of the pan and the excess of each sheet hangs over opposite sides of the pan. Brush the sheets with butter. Place the next two sheets and place them in the same manner, but perpendicular to the other two sheets (kind of like making a big X). Brush with butter. Repeat this pattern with the next four sheets of dough (using two sheets at a time). All edges of the pan should be covered.
Gently scoop the filling into the phyllo lined pan. Use the back of a spatula to even out the filling. fold the excess phyllo overhang back over the filling Place the last four sheets of phyllo on top of the mixture, carefully tucking the ends between the phyllo and the pan - forming a sealed package. Brush the top of the phyllo with butter.
Place the pan in the oven and bake for 20 minutes. Lower the temperature to 350 F and bake for another 20 minutes. If the top starts to get too dark, loosely cover with foil.
Remove from the oven and let cool in the pan for 10 minutes. After ten minutes release the sides of the spring form pan and using a large spatula carefully transfer the pie onto a serving platter. Serve warm - cut into pie shaped wedges.
This post participates in The Daring Bakers. 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.