Can you believe that in the all the years I have been cooking (and baking) I never made chicken pot pies? What is wrong with me? In order to rectify this wrong I made them twice in 10 days and now I am completely hooked.
The pie crust is so easy to throw together and it just perfect - flaky and crisp. You can play with the ratio of cheese / butter if you want but I think this is just right - and you can use it on sweet pies too. I made an apple pie with this dough and it was awesomazing (but more about that in another post).
This quantity of shortcrust pastry is enough for 8-10 mini (10cm/4in) chicken pot pies or 4 plus 1 small double crust pie. It can be kept in the fridge for about a week or in the freezer for much longer and is fantastic to have on standby.
For the pie crust 315g | 2 1/2 cups plain flour 115g | 1 stick very cold butter, cubed 50g | 1/4 cup vegetable shortening (I used Trex) 60g 1/3 cup strong Cheddar cheese, grated 2 tbsp granulated sugar continued...