Whole grain chicken pot pie

Ingredients:

Dough

• 1 large egg
• 3 cups whole wheat flour + extra for working with the dough
• 10 tablespoons chilled unsalted butter, cut into small pieces
• 3 tbsp. l. grated parmesan
• 1 tbsp. apple cider vinegar
• Special equipment: round cookie cutter with a diameter of 10 cm.

Filling

• 2 tbsp. l. olive oil
• Half a medium onion, chopped
• 2 stalks celery, chopped
• 1 teaspoon chopped fresh thyme
• 220 g of mushrooms, thinly sliced
• 4 tbsp. whole wheat flour
• 2 cups lightly salted chicken broth
• 1 cup frozen green pea and carrot mixture, thawed
• 1/3 cup low-fat sour cream
• 1 cup shredded rotisserie chicken, discard skin and bones
• 0.5 cup chopped fresh parsley leaves
• 1 large egg, lightly beaten

Preparation:

1. Dough:
   
   Whisk the egg in a small bowl with 3 tablespoons of cold water. In a food processor, combine the flour, 1/3 of the butter, Parmesan, vinegar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper and pulse until the mixture resembles fine grains. Add the remaining butter and pulse until it reaches the size of peas. Add the egg and pulse until the dough begins to come together.
2. Divide the dough in half, place each half on a sheet of plastic wrap, and form into a disk. Wrap the disks tightly in plastic wrap and refrigerate until firm, at least 1 hour or overnight, or freeze for up to 2 months.
3. Filling:
   
   Meanwhile, heat the olive oil in a large Dutch oven or saucepan over medium-high heat. Add the onion, celery, and thyme and cook, stirring, until softened, about 5 minutes. Add the mushrooms, 1 teaspoon salt, and a few freshly ground black pepper and cook, stirring, until softened, about 4 minutes. Add the flour and cook, stirring, for 2 minutes. Add the broth, green peas, carrots, and sour cream. Bring to a boil, then reduce the heat to medium and simmer until the sauce thickens, about 3 minutes. Add the chicken and parsley, season with salt and pepper to taste. Let the filling cool completely. The filling can be made up to a day ahead.
4. Preheat oven to 190°C. Line two baking sheets with parchment paper.
5. Roll out 1 disk of dough between two sheets of parchment paper to a thickness of about 0.3 cm. Using a 10 cm cookie cutter, cut out 9 circles from the dough. Gather the scraps, roll out, and cut out 3 more circles. Cover the circles with a clean, damp towel to prevent the dough from drying out. Repeat with the remaining disk of dough, for a total of 24 circles. If the dough becomes too warm while working, return it to the refrigerator for easier handling.
6. Place 1 circle of dough on a clean, lightly floured work surface and roll it out into a circle approximately 11 cm in diameter. Place 1/3 cup of the filling in the center and brush the edges with beaten egg. Roll out another circle of dough to a diameter of 11 cm and fold it over the filling; press the edges tightly with a fork. Brush the entire pie with beaten egg, make a few slits in the top, sprinkle with pepper, and place on the prepared baking sheet. Assemble the remaining pie in the same manner.
7. Bake the pot pies until golden brown and the filling is bubbling, 20-24 minutes. Let cool slightly before serving.
   
   

   Storage advice

   
   Pot pies can be frozen before baking for up to 1 month. Bake, without defrosting, in an oven preheated to 190°C (375°F) until golden brown, 20-24 minutes. Let cool slightly and serve.