For the Pot Pie Crust:
1 1/3 cup (6 ounces) all purpose flour
3/4 teaspoon table salt
1/2 cup (4 ounces) unsalted butter, cut into 8 slices, well chilled
2 tablespoons cold water
For the Chicken Paprikash:
2 tablespoons oil
1 1/2 pounds boneless, skinless chicken thighs
Salt and Pepper
1 medium onion, chopped
1 medium green bell pepper, chopped
6 small mushrooms (4 ounces), quartered
1 tablespoon sweet Hungarian paprika
2 medium garlic cloves, minced
1/2 cup white wine, chicken broth or water
1 can (15 ounces) diced tomatoes (NOT drained)
1/3 cup sour cream
1 tablespoon all purpose flour
To make the Pot Pie Crust:
- Combine the flour and salt in the work bowl of a food processor. Process until just blended, about 3 seconds. Add the butter and pulse until the butter pieces are slightly larger than pea size, about 10 to 12 pulses depending on your machine. Drizzle the water over the mixture. Pulse until the dough begins to form moist crumbs that are just beginning to clump together, about 8 or 9 more pulses depending on your machine..
- Dump the moist crumbs onto a large piece of plastic wrap and gather into a pile. With the heel of you hand, push and gently smear the dough away from you until the crumbs come together. Two or three ‘smears’ should do the trick. Using the plastic wrap as a guide, shape the dough into a 4-inch square. Wrap tightly in the plastic wrap and refrigerate until firm, about 4 hours, or up to 2 days. The dough can also be frozen for up to 1 month. Thaw in the frig overnight or on the countertop for about 1 hour before rolling.
Optional flavors:
Add one of the following ingredients to the flour and salt mixture:
1/3 cup (1 1/2 ounce) finely grated Parmesan cheese
OR
1/2 teaspoon coarsely ground black pepper
OR
1/3 cup coarsely chopped fresh herbs (be sure that the herbs are VERY dry or you’ll add too much moisture to the dough)
To make the Chicken Paprikash:
- Add the oil to the skillet and heat over medium high heat. Sprinkle the chicken thighs generously with salt and pepper. Add the thighs to the skillet and cook 4 to 5 minutes until browned on the bottom. Using tongs, turn the thighs over and continue cooking until browned about another 4 or 5 minutes. Using the tongs, move the thighs to a plate and set aside.
- Reduce the heat to medium and add the chopped onion, pepper and mushrooms to the skillet. Cook, stirring frequently with the metal spoon, until tender and browned at the edges, about 8 to 10 minutes.
- Sprinkle the paprika and garlic over the veggies and cook, stirring constantly, until the veggies are coated, about 45 seconds.
- Add the white wine. Bring to a boil, stirring frequently, scraping up any brown bits from the bottom of the skillet. Add the tomatoes and chicken thighs and stir until blended. Reduce the heat to medium-low and partially cover the skillet with a lid. Simmer, stirring occasionally, until the chicken is tender and cooked through, about 18 to 20 minutes.
- In the small mixing bowl, stir together the sour cream and flour until smooth. When chicken is cooked, remove the lid and, using a spoon, break/pull the chicken into pieces. Scrape the sour cream mixture into the skillet and stir until blended. Boil 1 minute, stirring frequently, until liquid is thickened.
- Taste and season the mixture with salt and pepper as needed. Set aside to cool complete or cover and refrigerate up to 2 days before continuing with the recipe.
To assemble the Pot Pie:
- Position an oven rack in the middle of the oven. Heat to 425°F. Evenly divide the mixture into four, 2-cup heat-proof bowls or crocks and, if hot, set aside to cool.
- Remove the dough from the refrigerator and set aside for 5 minutes to soften slightly. On a lightly floured surface or between two parchment sheets, roll out the dough. Lightly flour and turn the dough frequently while rolling until it is slightly thinner than 1/4-inch. With a large, round cookie cutter (or using a plate as a guide), cut 4 dough circles that are slightly wider than the inner diameter of the bowls (re-roll the scraps if necessary). Cut a small circle or X in the center of each circle. Cover each stew with a round, pressing the the extra dough around the edges so that it comes up the sides of the pan.
- The pot pie can be baked immediately or it can be covered and refrigerated for one day. Arrange the pot pie on a foil-lined half sheet pan (to catch any bubbling drippings). Bake until the filling is bubbling and the crust is deep golden brown, about 45 to 50 minutes.
