Chicken Pot Pies with Fall Vegetables and Golden Cheddar Crusts

Crust
3 cups sifted all-purpose flour
1 cup grated sharp white cheddar
12 tbsp unsalted butter, well-chilled and cut into small pieces
4 1/2 tbsp vegetable shortening, well-chilled and cut into small pieces
3/4 tsp salt
6 tbsp cold water

Filling
2 cups cooked chicken, cut into 1/2-in cubes (See cooking tip.)
2 tbsp unsalted butter
2 tbsp canola oil
1 1/2 cups diced butternut squash, cut into 1/2-in cubes
4 oz small Brussels sprouts, ends cut off and discarded, quartered lengthwise
4 oz small brown (Baby Bella) mushrooms, cut into 1/4-in-thick slices
1/2 cup thinly sliced leeks
1 1/2 tsp dried rosemary, crushed
Kosher salt
Freshly ground black pepper

Sauce
5 tbsp unsalted butter
4 tbsp flour
2 1/2 cups whole milk
Kosher salt
Freshly ground black pepper
1 egg, lightly beaten

Six 1-cup ramekins

1.For the crust, place the flour, cheese, butter, shortening, and salt in a food processor and pulse for 15 seconds. Add the water and process until a loose ball of dough forms, about 30 seconds. If you have a small-capacity processor, you might need to divide the ingredients in half and do this step twice. (Alternatively, by hand, place the flour, cheese, and salt in a mixing bowl; toss to combine. Cut in the butter and shortening with a pastry blender or two table knives until mixture resembles oatmeal flakes. Gradually add the water, mixing just until the dough holds together.)  Remove the dough and shape it into 2 equal-sized balls, then flatten each, wrap in plastic, and refrigerate 45 minutes or longer.

2.For the filling, put the chicken in a large bowl. In a medium heavy frying pan set over medium heat, heat the butter and oil until hot. Add the butternut squash and Brussels sprouts and sauté, stirring frequently, for 3 minutes. Add the mushrooms; stir and cook the mixture 3 minutes more. Add the leeks, rosemary, 1/2 tsp salt, and several grinds of black pepper and cook, stirring, until vegetables are lightly browned and just tender, 2 minutes or more. Remove from the heat and add to the bowl with the chicken.

3.For the white sauce, heat 5 tbsp butter in a large saucepan set over medium heat. Add the flour and cook, stirring constantly, about 2 minutes. Add the milk, 3/4 tsp salt, and 1/8 tsp freshly ground black pepper and whisk until the mixture thickens, about 5 minutes or more. Pour the sauce into the bowl with the chicken and vegetables and toss gently to combine. Taste and add more salt and pepper if needed. Divide the mixture evenly among the ramekins.

4.Roll out one ball of dough on a floured surface to a 1/4-in-thick circle. Cut 3 rounds that are 2-in larger in diameter than the tops of the ramekins (see cooking tip). You may need to gather the dough scraps and roll out again to get 3 rounds. Repeat with the remaining ball of dough.

5.Brush a 1/2-in border around the edge of each round with some of the beaten egg (this will help the pasty topping to adhere to the ramekin.) Cover each ramekin with a circle of dough (egg-brushed sides down) and press overlapping portions against the sides. Make a 1-in slit in the center of each. (Chicken pot pies can be prepared 1 day ahead to this point. Cover each well with plastic wrap and refrigerate or freeze. If frozen, defrost overnight in the refrigerator. Cover and refrigerate the beaten egg.) Brush the pastry tops, including the sides, lightly with remaining beaten egg.

6.To bake, arrange a rack at center position and preheat the oven to 375 degrees F. Place the pot pies on a baking sheet, and bake until tops are golden, about 30 to 35 minutes. Remove and cool 5 minutes.

Serves 6

Cooking tip: I use a good quality rotisserie chicken from my local supermarket and cut the cooked chicken into cubes.

Cooking tip: For example, if your ramekins are 4 in- diameter, you would cut out 6-in rounds.

Adapted from Sunday Casseroles by Betty Rosbottom (Chronicle Books 2014)