Cooking with FOX 7: Pot Pies

The Whole Kids Foundation shows the Good Day Austin team how to make individual pot pies.

Individual Pot Pies

Ingredients:
King Arthur Flour All-Butter Pie Crust
2 1/2 cups King Arthur Unbleached All-Purpose Flour or Pastry Flour Blend
1 teaspoon salt
2 tablespoons buttermilk powder, optional
16 tablespoons (1 cup) unsalted butter*
1/4 to 1/2 cup ice water
*If you use salted butter, reduce the salt in the recipe to 1/2 teaspoon.
 
Instructions:
1.      Whisk together the flour, salt, and buttermilk powder (if you're using it).
2.      Dice the butter into small cubes, or cut it into pats. Work it into the flour until it's well-distributed, but not fully incorporated. Larger, pea-sized pieces of butter will be scattered throughout the mixture.
3.      Tossing with a fork or your fingers, drizzle in the ice water. Stop adding water when the dough starts to come together, and grab it in your hands. If it holds together easily, without crumbling, it's ready. If it has dry spots, or pieces break off easily, add a bit more water until it's totally cohesive.
4.      Gather the dough into a ball, and divide it in half. Gently pat/shape each half into a rough disk. Roll immediately, if desired. For better texture, chill the dough for at least 30 minutes before rolling. If dough has been refrigerated longer than 30 minutes, allow it to warm at room temperature for 10 to 15 minutes, until it rolls easily.
 
Other ingredients:
Any Thanksgiving leftovers, including:
Gravy
Mashed Potatoes
Cooked Carrots
Stuffing
Protein of your choice
 
Line individual ramekins with rolled out dough.
Fill with ingredients, making sure to include gravy.
Top with a second layer of pie dough, and cut vents.
 
Bake in the oven at 350 degrees for 35 minutes (make sure to cover the crust edges with aluminum foil, then take it off for the last 5 minutes).