Chicken Loaf Pie With 100 Whole Wheat Crust Recipes

MINI WHOLE-WHEAT CHICKEN POT PIES

Steps:

• For the dough: Whisk the egg with 3 tablespoons cold water in a small bowl. Pulse the flour, 1/3 of the butter, Parmesan, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor until the mixture looks like fine meal. Add the remaining butter and pulse until the mixture is in pea-size pieces. Add the egg and pulse until the dough begins to come together.
• Divide the dough in half; place each half on a sheet of plastic wrap and pat into a disk. Wrap the disks tightly and refrigerate until firm, at least 1 hour up to overnight, or freeze for up to 2 months.
• For the filling: Meanwhile, add the oil to a large Dutch oven or pot over medium-high heat. Add the onion, celery and thyme and cook, stirring, until soft, about 5 minutes. Add the mushrooms, 1 teaspoon salt and a few grinds of pepper and cook, stirring, until soft, about 4 minutes. Add the flour and cook, stirring, 2 minutes. Add the broth, peas and carrots and sour cream. Bring to a boil, then reduce the heat to medium-low and simmer until thick, about 3 minutes. Stir in the chicken and parsley and add salt and pepper to taste. Allow the mixture to cool completely. (The filling can be made a day ahead.)
• Preheat the oven to 375 degrees F. Line two baking sheets with parchment.
• Roll 1 disk of dough between two sheets of parchment to about 1/8-inch thick. Using a 4-inch round cookie cutter, cut into nine rounds. Gather the scraps, reroll and cut out 3 more rounds. Cover the rounds with a clean, damp towel to prevent the dough from drying out. Repeat with the remaining disk of dough, for a total of 24 rounds. (If the dough gets too warm while you're working with it, chill it until it's easier to work with.)
• Place 1 round of dough on a clean, lightly-floured work surface and roll out to about 4 1/2 inches. Place 1/3 cup of filling in the center and brush the edges with beaten egg. Roll another round of dough out to 4 1/2 inches and drape over the filling; seal the edges and crimp with a fork. Brush the entire pot pie with more egg, cut a few slits in the top, sprinkle with some pepper and place on a prepared baking sheet. Repeat with the remaining dough and filling.
• Bake the pot pies until they're golden brown and the filling begins to bubble, 20 to 24 minutes. Let cool slightly before serving.
• Alternatively, freeze the unbaked pot pies for up to 1 month, then bake, from frozen, in the oven, preheated to 375 degrees F, until they're golden brown and the filling begins to bubble, 20 to 24 minutes. Let cool slightly and serve.

CHICKEN LOAF PIE WITH 100% WHOLE WHEAT CRUST

Steps:

• For the pie crust: Take whole wheat flour, salt and sugar in a bowl and mix well.In a separate bowl, thoroughly whisk oil with cold water and pour it into the flour all at once.Incorporate it to the flour with your hands to get a crumbly texture. If the mixture seems too dry to be gathered, sprinkle some more water and gather it to a dough.You can add herbs at this stage,if you wish to.Do not over knead that it will stop you from getting a lovely flaky crust in the end.Once the dough is ready, refrigerate it for an hour.
• For the white sauce: Heat a sauce pan and melt butter on low heat.Add flour and roast it for 2 minutes to get off with it's raw taste. Pour in the milk, stirring vigorously as you do. Make sure there are no lumps in the sauce.Add pepper powder, salt and Italian seasoning. When the sauce begins to thicken, take it off the heat.
• For the chicken filling: Heat oil in a pan.Add chopped onions and sauté. Once they are soft, add chopped garlic and green chillies.Cook for a few minutes.Stir in salt and pepper, followed by cooked and shredded chicken. Mix everything well and take off the heat once done. Allow it to cool.
• Assembling the pie: Roll out the refrigerated dough into a sheet, keeping in mind the size of your pie dish. This dough will yield enough crust to make a 9 inch loaf pie. Transfer the rolled out dough to the loaf pan and trim the edges if needed.Prick the crust base all over with a fork. Mix the chicken filling with the white sauce and transfer it to the pan. Top it with the lattice and brush it with some well-beaten egg yolk. Bake in a preheated oven at 200C for 25 to 30 minutes. Once done, let it cool for a few minutes in the pan. Serve warm.

BASIC 100% WHOLE WHEAT PIE CRUST

Steps:

• Mix 3/4 cup flour, gluten, and salt together in a bowl. Cut shortening into flour mixture using a pastry blender until mixture is crumbly. Mix 2 tablespoons plus 1 teaspoon water into the flour mixture using your hands until dough easily forms a ball; add more water if needed.
• Flatten dough into a pancake-like shape on a floured surface; sprinkle top of dough liberally with about 1 tablespoon flour. Roll dough, using a rolling pin, into a thin pie crust about 1-inch larger than your pie pan. Roll the crust onto the rolling pin and transfer to the pie pan.

100% WHOLE WHEAT GRAHAM CRACKERS OR PIE CRUST

Steps:

• Preheat oven to 350 degrees.
• Melt butter in microwave or on stovetop.
• Mix together dry ingredients (first 6 ingredients).
• Add the rest of the ingredients and mix until the dough forms a ball. Add a little water if needed.
• Line two jelly roll pans with parchment paper or Silpat.
• Put half the dough on each pan and gently flatten out with a rolling pin, covering the pan (Depending on the size of your pan, you may not completely cover it. Just roll them out to desired thickness. These don't puff up much, so what you roll out is very nearly what you end up with.).
• Gently score the crackers into rectangles with a pizza or pasta cutter.
• Bake for 15-20 minutes or until crisp and just beginning to brown.
• Let cool on a wire rack.

WHOLE WHEAT PIE CRUST WITH OATS

Steps:

• Place oats in the bowl of a food processor; pulse until finely ground.
• Transfer ground oats to a medium bowl; stir in flour, sugar, and salt. Cut in butter with a pastry blender or two knives until mixture is crumbly. Sprinkle with 2 tablespoons water. Blend with a fork until mixture holds together, adding up to 1 tablespoon more water if necessary.
• With minimal shaping, form dough into a ball and place on a lightly floured sheet of waxed paper. Place another sheet of waxed paper on top and roll dough into a 1/8-inch thick circle large enough to fit a 9-inch deep-dish pie plate. (This dough breaks more easily than a white flour dough; the wax paper helps with that.)
• Remove top sheet of waxed paper and invert dough into the pie plate. Slowly peel away remaining sheet of waxed paper and trim any excess crust. Turn dough edge under and crimp as desired.
• Crust is ready to fill. See notes if your recipe requires a pre-baked crust.