Pot pies are among my favorite foods and not available in shops where I live, so I was very glad to find this recipe. I made several, small pot pies so we can freeze them for future use. I used Chef John's Buttercrust Pastry Dough recipe for the pie crust. I substituted a diced potato for the peas and dried tarragon for the celery seeds. This recipe is a keeper!
I followed the recipe as best as is possible. The butter we use is not marked as it is in the States, so there was a bit of guessing there as to if I was using the right amount. Also, the counter top oven I use is fickle. Consequently, the biscuits didn't raise much. However, the taste is fantastic! The texture is flaky on the inside and slightly crispy on the outside. I will certainly use this recipe again.
This was a lot quicker to make than I expected - easily less than an hour. Rather than frozen broccoli, I parboiled two heads of chopped, fresh broccoli in the chicken broth and added them to the tenderized onions and garlic. I diced two, medium-sized potatoes rather than one. Since we like a chunky soup, I used a hand mixer and stopped shy of puree. Too often, veg soups come across as bland to my family, so I ground red pepper corns and kampot pepper corns. For salt, I used chili salt. I did not use the nutmeg. My teenage son devoured the soup, so that's a big thumbs up to taste and texture!
We used this recipe for an after-school bake club activity. Since we didn't have a food processor, we used pastry cutters. Without ice, we just used cold tap water. Also, we didn't have time to put the dough back into the refrigerator. The apple mixture was made ahead of time and we spooned it onto our dough and followed the instructions for sealing the tarts. We used 7" glass pie dishes, ungreased, and put two tarts in each dish, back to back. After baking, they slid out of the dishes just fine. Oh, what a lovely taste! I am officially abandoning my grandmother's excellent pastry recipe for this one instead.
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