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Place
flour and salt into a large mixing bowl. Cut butter in thin slices
and mix with shortening. Combine with flour mixture and, using a
pastry blender or 2 knives, form coarse crumbs. Sprinkle ice water
evenly over the top and mix rapidly with a fork. Gather dough into
a ball and refrigerate for 3 hours or overnight.
When
ready to prepare the pies, heat broth and sherry in a medium saucepan
coated with DuPont SilverStone® non-stick. Add green beans,
carrots, potatoes, basil, and thyme. Cover pot and cook on medium-low
heat for 12 to 15 minutes or until the vegetables are just tender.
Add mushrooms, peas, and tomatoes. Cover and simmer for 2 to 4 minutes.
Drain the vegetables, reserving the liquid. (There should be 1 1/2
cups of broth; add water if necessary.) Set aside.
To
prepare the sauce, melt butter in a Dutch oven coated with DuPont
SilverStone® non-stick, and whisk in 1/4 cup flour. Whisk in
the reserved broth. Cook over low heat, stirring constantly, until
the sauce is smooth and thick. Set aside.
In
a small bowl, beat cream and egg yolks. Beat into the sauce and
remove from heat. Add salt and pepper to taste. Fold in chicken
and cooked vegetables. Cool to room temperature.
Preheat
oven to 425°. To prepare the pie crusts, remove dough from the
refrigerator. Roll dough out to 1/4-inch thickness on a lightly
floured surface. Take one of the 6-inch bakesafe bowls and turn
upside down onto dough. Cut out a circle, about 1 inch larger than
the bowl; repeat for 6 circles.
Evenly
spoon pie filling into bowls within 1/2 inch of the top. Place a
circle of dough over the top of each bowl. Crimp the edges and pierce
3 or 4 steam holes into crust. At this point, the pies may be frozen
for up to a month.
Brush
the top of each crust with egg wash. Place pies on baking sheets
and bake for 35 to 40 minutes or until heated through and crust
is golden brown and bubbly. (If frozen, cooking time will be longer.)
Serve.
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