Jo Jo's Yummy Cheese Pie
Basically she said add whatever you like to filling. You start with a pie crust and then layer it. Jo used gorgonzola cheese, roasted eggplant, and grated Parmesan.
David's Delicious Chicken Pot Pie
The flaky crust is what will attract you, the scrumptious filling will keep you eating. David filled this with cooked chicken, fresh potatoes, and plum tomatoes. Here is his recipe.
Chicken Pot Pie
1 3/4 lbs skin on, bone-in chicken thighs (about 6)
Kosher salt and pepper
2 tbs olive oil
3 leeks sliced 1/4in thick
1 fennel bulb cored and thinly sliced
plus 1 tbs chopped fronds
1 tbs flour
1/4 cup Pernod or white wine
Pinch of saffron (optional)
1 cup heavy cream
½ tsp finely grated orange zest
2 med red skinned potato diced
3 sm plum tomatoes, finely chopped
1- 17oz frozen puff pastry, thawed
1 lg egg
Set oven at 375, salt and pepper chicken and roast about 40 minutes or till cooked through
Shred meat, discard skin and bone
Heat olive oil in a lg skillet over med heat. Add sliced leeks and fennel and sprinkle with 1/4 tsp salt. Cook, stirring occasionally until vegs soften about 8 minutes. Sprinkle in flour, cook, stirring 1 minute. Add Pernod and saffron, simmer till the liquid is almost evaporated about 1 minute
Add 3/4 cup water, the heavy cream, orange zest, potatoes and ½ tsp salt to skillet.
Simmer till potatoes are almost tender 8 to 10 minutes.
Stir in shredded chicken, tomatoes and fennel fronds, season with salt and pepper to taste
Set oven to 350
Set out 6 - 8-10 oz ramekins. Unfold puff pastry on a lightly floured surface. Gently roll out pastry so it is extended ½ inch in each direction. Using ramekin as a guide cut slightly larger than ramekins.
Divide filling among ramekins, filling each nearly to top. Brush edge of pastry and rim of ramekin with beaten egg. Set pastry on each ramekin secure the dough. Brush pastry with remaining egg.
Place ramekins on baking sheet and bake till domed and golden brown about 30 minutes. Let stand 5 minutes before serving.