Best Bo Peep Pie Recipes

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BIRD IN A PIE



Bird in a Pie image

Provided by Guy Fieri

Categories     main-dish

Time 3h15m

Yield 4 servings

Number Of Ingredients 20

5 cups all-purpose flour, plus extra for board
2 teaspoons baking powder
1 teaspoon salt
4 teaspoons dried thyme
4 teaspoons dried sage
4 sticks cold unsalted butter, cut into 1 tablespoon pieces
12 to 16 tablespoons cold water
3 tablespoons butter
1 sweet onion, diced
1 medium shallot, diced
5 celery stalks, diced
1/3 cup all-purpose flour
4 cups hot chicken stock
1 rotisserie chicken, meat removed and chopped
2 cups frozen diced carrots and peas
2 teaspoons dried sage
Salt and freshly ground black pepper
1 egg, whisked, for egg wash
Special equipment: 4 (5-inch) aluminum pot pie pans
To prepare the crust:

Steps:

  • Combine 2 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons thyme and sage in a food processor, pulsing until combined. Add in 2 sticks butter, 4 tablespoons at a time, pulsing after each addition until mixture forms coarse texture. Slowly add in 6 to 8 tablespoons cold water while machine is running, 2 tablespoons at a time until dough balls up in processor to one side. Remove dough onto a lightly floured board, cut in half and form into 2 (8-inch) rounds. Wrap each tightly with plastic wrap and place in the refrigerator. Chill for 30 minutes prior to rolling out. Repeat to make second batch of dough.
  • To prepare the filling:
  • In large saute pan, melt butter over medium heat; add onions, shallot and celery. Saute until just starting to brown. Stir in flour and saute for 2 minutes. Slowly whisk in hot stock, stirring well. When bubbly and thickened, about 5 to 6 minutes, stir in chopped chicken, carrots and peas, and sage. Season, to taste, with salt and pepper. Remove from heat. Let cool while rolling out dough.
  • To assemble pies:
  • Preheat oven to 350 degrees F. On lightly floured board, cut the rounds of dough in half. Roll pieces into 6-inch rounds, about 1/4-inch thickness. Place a round in the bottom of 4 aluminum pie pans and lightly press the sides and bottom to fit the shape of the pans. Generously top with filling until full and slightly mounded. Top with second piece of crust and pinch seams together. Cut 2 small slits in top. Brush with egg wash. Place on a baking sheet and bake for 1 hour to 1 hour 15 minutes or until tops are golden brown and filling is bubbling.

BLUEBERRY GOAT CHEESE PIE



Blueberry Goat Cheese Pie image

Provided by Guy Fieri

Categories     dessert

Yield Makes 1 pie

Number Of Ingredients 16

2 cups all-purpose flour
1/2 cup (1 stick) cold margarine, cubed
1 tablespoon sugar
Pinch of salt
Cold water
1/2 cup soft goat cheese
1/2 cup heavy cream
1 large egg
1/2 cup light brown sugar
1/4 cup all-purpose flour
Pinch of salt
1 tablespoon finely chopped fresh basil
5 cups fresh blueberries
1 cup sliced almonds
1/2 cup sugar
13 cup margarine, melted

Steps:

  • 1. For the crust: Combine the flour, margarine, sugar, and salt in a large bowl. Work with your fingers gathering and crumbling until you have a crumbly mixture about the size of peas.
  • 2. In 2-tablespoon amounts (about 1/2 cup total), slowly add cold water, gently incorporating by hand. As soon as the dough comes together in a ball, wrap in plastic wrap and chill for 30 minutes.
  • 3. For the filling: Mix together the goat cheese, heavy cream, egg, brown sugar, flour, salt, and basil in a bowl. Add the blueberries and combine; the texture will be like a thick cake batter.
  • 4. For the topping: Mix together the almonds, sugar, and margarine in a bowl and set aside.
  • 5. Preheat the oven to 350 degrees F. Roll out the dough on a floured surface to 18-inch thickness and place into a 10-inch pie pan. Trim and crimp the edges and prick the bottom of the crust with a fork. Par-bake the crust for 15 minutes, or until firm. Let cool slightly. Pour the filling into the crust and sprinkle the topping over the top. Bake for 35 to 40 minutes, until slightly bubbling and the crust is browned, rotating the pie halfway through. Let the pie cool for 30 minutes on a wire rack before serving so the filling can firm up.

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