Pie #29 – Cindi’s Jambalaya Cajun Pot Pie

This week I’m bored with sweet pies. Fruit too. I searched through a bunch of recipes this weekend and came upon this one from aaron cindi at allrecipes.com. The crust is a basic crust from the cookbook 500 Pies and Tarts.

The pie of pie

This pie clocks in at a whopping 858 calories per serving so let’s be careful people!

The crust (makes 2 crusts)!:

2 cups all-purpose flour

1/8 tsp. salt

1/2 cup vegetable shortening

1/2 cup (1 stick) cold unsalted butter

1 large egg

2 tsp. white vinegar

2 tbsp. ice-cold water

Combine the flour and salt into a large mixing bowl. Cut the shortening and butter into small chunks and blend into flour mixture using a pastry blender or 2 knives in a criss-cross motion. Blend until mixture has texture of coarse sand with a few small pea size balls of butter and shortening. In a separate bowl, whisk the egg, vinegar and water. Slowly pour into flour mixture and stir only until moist. The dough should stick together and hold the form of a ball. Divide the dough into 2 balls and wrap in plastic wrap. Flatten each into a disk and put in fridge a minimum of 30 minutes.

Please note, if you follow the filling recipe, you will have enough jambalaya for at least 2 large pies. My wife was happy about this; she had a bowl for dinner:)

The filling!:

1/4 cup canola oil

1 (16 ounce) package kielbasa sausage, cut into 1 inch

1 pound cooked chicken meat, shredded

2 tablespoons Cajun seasoning, or to taste, divided

2 tablespoons Cajun blackened seasoning, or to taste, divided

1 onion, chopped

3 stalks celery, chopped

1 large green bell pepper, chopped

1/4 cup all-purpose flour

2 quarts chicken broth, or as needed

1 1/2 cups uncooked white rice

1 pound uncooked medium shrimp, peeled and deveined

1 tablespoon ground black pepper, or to taste

1 tablespoon cayenne pepper, or to taste

2 (9 inch) prepared pie crusts

1 beaten egg

Preheat oven to 375 degrees F (190 degrees C).

1. Heat canola oil in a large saucepan, and cook the kielbasa sausage and chicken meat over medium heat until the sausage has browned, about 10 minutes. Sprinkle the meat with 1 tablespoon of Cajun seasoning and 1 tablespoon of blackened seasoning as it cooks. Remove the sausage and chicken from the pan, and set aside. Cook the onion, celery, and green bell pepper in the hot oil until the onion has turned translucent, about 5 minutes, sprinkling with 1 more tablespoon of Cajun seasoning and 1 tablespoon of blackened seasoning. Remove the vegetables with a slotted spoon, and set aside.

2. Make a roux (I’m still not sure what this is, even though I made it) with the oil left in the pan by sprinkling it with the flour. Whisk the flour and oil together, and cook over low heat, whisking constantly, until the mixture is a pale brown color. This could take up to 15 minutes; watch carefully so the roux doesn’t burn. Slowly whisk in the chicken broth, about 1/2 cup at a time, to make a thin, smooth gravy. Bring the gravy to a simmer, mix in the cooked sausage, chicken, and vegetables, and cook until slightly thickened, about 20 minutes, stirring occasionally.

3. Mix the rice into the gravy mixture, and simmer until the rice is almost tender, about 15 minutes; mix in the shrimp and cook until they are opaque and pink, 5 to 10 minutes. Season the filling with black pepper and cayenne pepper remove the filling from the heat.

4. Fit a pie crust into 1 9-inch pie dish; brush crust with beaten egg, and poke holes all over the crust with a fork. You can also use pie weights, which I finally bought! Bake in the preheated oven for 3 minutes. Fill the parbaked crust with the jambalaya filling, top with the second crust, and pinch and crimp the edges of the crust together with a fork. Brush the crust with more beaten egg, and cut several steam slits into the top of the crust.

5. Bake in the preheated oven until the crust edges begin to brown, 10 to 15 minutes. Line the edges of the crust with foil, and bake until the whole crust is golden brown, about 5 more minutes.

I have never made jambalaya before so I’m thrilled about it. To put it in a pie is certainly unique but I don’t think it’s totally necessary:) The whole thing put together does taste really nice though. The kids and their friends, who ate over before their big out-of-state  move , did really like it. So this one’s a winner. Thanks Cindi!


Pie #26 – Chicken Dinner Pie

Winner winner, chicken dinner pie

Happy post rapture! I’m half way home (not in the biblical sense though)! It’s been six months since I started this thing with pie. I can’t believe it;  it has gone by quickly. And now only 26 to go…

This weeks pie is a savory dinner pie. This only the second savory pie I’ve made and it is miles above the first one I tried. The double crust is from the Bon Apetit Desert Cookbook. The filling is from a pie recipe found at cooks.com

The pie crust was a pain. It kept breaking apart. I guess that’s why they call it flaky.

The crust (makes 2 crusts)!:

2 1/2 cups unbleached all-purpose flour

1/2 tsp. salt

10 tbsp. (1 1/4 sticks) chilled unsalted butter, cut into 1/2 inch cubes

1/2 cup solid vegetable shortening

3 tbsp. (or more) ice water

Blend ingredients in food processor until combined. Remove and separate into 2 crusts, Wrap in plastic wrap, flatten and refrigerate for a minimum of 30 minutes.  Remove one of the pieces and line a 9 inch pie dish. Set aside.

The filling!

2 tbsp. butter

2 tbsp. flour

1 tsp. salt

1/8 tsp. pepper

1/8 tsp. thyme

1/2 cup chicken broth

1/2 cup light cream

2 cups cubed chicken or turkey (I used turkey for this)

1 10 oz. package of peas and carrots (frozen works)

1 7 0z. can of green chiles (my addition; the original recipe called for 8 oz. canned small onions and I couldn’t find them. Thanks HEB!)

Heat oven to 425 degrees.  Melt butter in saucepan over low heat. Blend in the flour, salt, pepper, and thyme. Cook over low heat. Stir in until mixture is creamy and bubbly. Remove from heat. Stir in chicken broth and cream. Heat to boiling, stirring constantly. Boil and stir 1 additional minute. Stir in chicken and vegetables. Pour into a pastry pan lined with a crust. Cover with the second pastry or do lattice strips. The top was tricky and I didn’t have baking cloth to transfer. So I lined the counter with plastic wrap and rolled out the dough, then flipped the top of the crust onto the pie using the wrap that lined the counter. It worked really well. Trim edges, seal and flute. Cover the edges with tin foil so the crust doesn’t overbake. Remove foil 15 minutes before  end of baking. Bake for 35-40 minutes or until golden brown.
The crust is  very flaky. It crumbles when you cut into it and for this pie, I don’t really like it that much. I think it’s because of the vegetable shortening. The rest of the pie tastes really nice and has a good hint of the chiles. The filling is very rich but it tastes good and the turkey is a good choice for the filling.

Pie #15 – Weeknight Supper Pie

My first savory pie. I made this deal with Tammi that I would cook dinner one night a week when I first told her about the whole pie-thing. I get home late on weeknights and she makes dinner all the time. It was a gesture she was happy about, but unfortunately I haven’t been as dedicated to dinner as I have been with making pie once a week. The bummer part is that she’s not a huge fan of sweet pies. So tonight I thought I’d multi-task by making a dinner pie. I pulled a recipe from cooks.com called Weeknight Supper Pie. It’s a recipe that could definately be pimped. It’s an even poorer version of shepherds pie because it doesn’t have potatoes. I thought of making them on the side. You know, to be more edgy. Tammi overruled and we ended up having a salad instead. More edgy! And green!

I didn’t make pie crust from scratch this week. And for this, I am thankful…

The filling!

1/4 cup onion, minced (I used a half cup)
1 Tbsp butter
1 lb. ground beef
3 cloves garlic, minced
1/4 tsp basil
1 can tomato soup (don’t go family size; a small can will do)
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
Pie pastry for a 2 crust pie
Saute onions in butter until soft and translucent. Add ground beef, minced garlic and basil; sprinkle with salt and pepper. Turn up to medium high heat and brown (do not allow garlic to burn, heaven may fall).Add tomato soup, reduce heat and simmer 10 minutes. Allow to cool.Preheat oven to 375F degrees.Line a 9 inch pie dish with pastry rolled 1/8 inch thick (or use store bought like my lazy self).Moisten edges of crust with cold water. Fill pie shell with meat mixture. Prick top crust and place over pie, brush with melted butter and bake in a preheated 375F oven for 1 hour or if you’re in a hurry, bake at 450F for 15 minutes, then decrease heat to 350 and bake 15 minutes more.Seriously, this recipe could be pimped. I may have to come back to this one with a few mods. But hey, I made dinner, so there.