Mediterranean Pot Pie - Daring Bakers

Hannah of Rise and Shine was our October 2013 Daring Bakers’ hostess and she challenged us to bake our own double crusted savory pot pies. Using any from-scratch crust and filling we choose, we were allowed to get completely creative with our recipe, showing off the savory flavors and fillings from our own home or region.

A truly enjoyable challenge to say the least! Firstly, it was a savory pie and most challenges are for sweet bakes and then it was a simple,easy one . The pot pie was thoroughly enjoyed by my folks!!

The crust was easy to make with very less fat content in it which became a sure winner for me.Surely, will be making it more frequently.The filling was adapted according to the ingredients available.

The Med pot pie is fairly easy to make and has a nice golden crust which envelops a lovely creamy filling .
Thanks Hannah for a wonderful challenge.

Med Pot Pie

21 gm              active dry yeast

5 gm                sugar

180 ml             warm water
3 gm                salt

15 ml               oil
210 gm            flour, plus more for dusting.

Creamy Garlic Gravy:

45 ml             Olive oil

3 Tbsp           flour
1 cup             milk 

1/4 tsp           salt
1/4 tsp           black pepper

4                    garlic cloves, minced
45 gm            shredded cheddar cheese

Filling:

280 gm           cooked chicken, chopped
150 gms         button mushrooms,chopped
60 gm             shredded cheddar cheese
60 gm             crumbled feta cheese
60 gm             capers 

1 tsp               oregano

A sprig of parsley.
Pinch of salt, black pepper, dried oregano (for topping)

1      egg

Method

Mix together yeast, sugar and warm water in a medium bowl. Let it rest several minutes until foamy.

Add salt, oil and up to 3/4th of  flour, adding in batches, mixing with a wooden spoon until the dough picks up most of the flour and pulls together in a wad around the spoon. Turn the dough onto a lightly floured surface.

Sprinkle the dough with flour and knead for several minutes or until the dough is smooth and not sticky (add sprinkles of flour as you knead until the stickiness subsides).

Place the dough in a lightly oiled bowl and cover with lightly greased plastic wrap. Place in the refrigerator for  a few hours . An hour before you start prepping the pizza, punch down the dough in the bowl. Leave it in the bowl to rest at room temperature for an hour.

Heat oil over medium heat in a saucepan. Sprinkle flour over olive oil and whisk together. Cook for a short minute as it bubbles, then pour in the milk. Whisk and bring it to boil, then stir in salt, pepper and garlic. Whisk until it’s as thick, which should take about a minute. Remove from the heat and stir in cheese. Set aside .

In another pan heat 1 Tbsp of olive oil ,saute mushrooms for about a minute, add chicken and cook it for a few minutes till chicken is done.Once it cools down add all other ingredients of the filling.

Preheat the oven to hot 220°C

 Lightly grease a 10-inch baking dish. Roll out your pizza dough on a floured surface with flour sprinkled on the top of the dough, so it spreads six inches beyond the edges of the pan on all sides. Lay the dough into the pan, without pulling it, so it fits into the pan with the extra dough hanging over the edges. Repair any holes that may have appeared.

 In a large bowl, stir together the garlic sauce and filling, reserving the salt, pepper and dried oregano for the top of the crust. 

Pile all of the filling into your pan.Wrap the dough up over the top of the filling. Seal tightly in the middle by pinching the dough together. Using kitchen scissors, snip away any large sections of excess dough. 

Whisk the egg , using a brush glaze the top of the dough. Sprinkle a bit of salt,pepper and dried oregano .

Bake for 30 to 35  until the crust is golden brown. Serve immediately while warm.