Creamy Chicken and Mushroom Potpies

I think I found my husband's favorite dish. After making these pot pies the other night he told me the next day he was sitting at his desk craving them.  The crust is flaky and buttery with crispy edges enveloping a mixture of creamy chicken and mushrooms.

You might look down at the crust recipe and gasp that I am using white flour. This is the only time you will ever see me use white flour. I have tried for years to come up with a whole wheat crust recipe that tastes like my family recipe but I haven't found a way to do it without a bit of white flour.  I hope in the future to come up with the right whole wheat flour combination, and when I do I'll make sure to share it with you. 

By the way, I entered my chocolate cake in the Bon Appetit blog contest. I'd love it if you took a moment to vote for me:  http://www.bonappetit.com/recipes/2009/12/blog_envy


Creamy Chicken and Mushroom Pot Pies
Serves 4
Crust:
1 cup plus 3 tablespoons unsalted butter, cold
1 1/2 cups whole wheat pastry flour
1 1/2 cups unbleached flour
1 1/4 teaspoons coarse sea salt
10 tablespoons ice water

Pulse together flours and sea salt in bowl of food processor to combine. Add all of the butter and pulse,  about 10 1-second pulses, until the mixture looks like wet sand. Add water one tablespoon at a time, pulsing briefly after each addition. Pour mixture out onto a clean counter and form into two disks. Wrap disks and place in refrigerator for 30 minutes.

Filling:
3 chicken breasts
Sea salt and freshly ground black pepper
2 tablespoons olive oil
1 yellow onion, minced
5 oz. button mushrooms, sliced
2 cloves garlic, minced
1 teaspoon dried thyme
1 cup heavy cream
1 teaspoon coarse sea salt

Preheat oven to 375°F and adjust rack to middle position. Season chicken breasts with salt and pepper and roast in oven for 35-40 minutes until cooked through. Remove from oven, cool for 10 minutes, and shred chicken. Heat olive oil over medium heat in a large skillet. Add onions and mushrooms and saute until mushrooms have released their juices and onions are soft, about 10-12 minutes. Make a well in the center of the pan and add garlic and thyme. Stir garlic mixture in the middle of the pan until you can smell the heavy aroma of the herbs, about 30 seconds and then stir into mushroom mixture. Add cream, chicken, and salt. Divide mixture into 4-8ounce ramekins.

Roll dough out on a floured surface until 1/4-inch thick. Cut circles out of dough that are just a little bit bigger than the size of the ramekin. Place a circle of dough on top of ramekin and press on the sides to seal. Repeat until all 4 ramekins are covered with dough. Bake for 25 minutes, or until dough is golden brown. Let rest about 5 minutes before serving.