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and place it on a lightly floured surface. With a knife, cut the dough into 8 equal portions. Lightly flour each piece. Using your fingers, flatten each piece into a 6-inch round, about ¼-inch thick. Fill the center of each one with a heaping ⅓ cup of the crawfish mixture (recipe above). Brush the edges with some of the beaten egg. Fold the rounds in half and crimp the edges with the tines of a fork. Brush the tops of the turnovers with the beaten egg. Place the turnovers on a baking sheet about 1 inch apart. Place in preheated oven and bake for 45 minutes, or until golden brown. Serve hot. CHICKEN POT PIE The winter winds will be blowing soon enough and, while gumbo seems to be the go-to dish for those cold winter nights, there are other cold-weather dishes I like to prepare to enjoy in a warm, cozy kitchen or in front of a roaring fire in the fireplace. Fortunately for me, I had an aunt who married a Pennsylvania Dutchman. For years, she lived in Pittsburgh and learned how to make both savory and sweet pies from her in-laws. Whenever Aunt Claudia visited us in Acadiana, my mother would beg her to make her delicious pot pies. She had a grand repertoire that included a hearty beef pot pie with Yorkshire pudding that was chock-full of chunks of potatoes, rare roast beef and onions, jolted with horseradish mixed with heavy cream. It took the better part of an afternoon to put together, but oh, was it worth it. Her chicken pot pies were Papa’s favorites, and I must say I agreed with him. WHAT YOU WILL NEED: For the Pastry: 1½ cups all-purpose flour ½ teaspoon salt 1 stick cold butter, cut into small pieces ¼ cup ice water For the Filling: 4 whole boneless skinless chicken breasts (about 2 pounds) 1 cup heavy cream THE RECIPE: CHICKEN POT PIE Makes about 6 servings

4 carrots, peeled and cut into ½-inch pieces 2 zucchini, unpeeled and cut into ½-inch pieces

5 tablespoons butter 1 cup chopped onions 5 tablespoons all-purpose flour 1 cup chicken broth ¼ cup white wine 1 tablespoon dried tarragon 1½ teaspoons salt ½ teaspoon freshly ground black pepper Cayenne pepper, to taste 1 large egg 1 tablespoon water HOW TO PREP: To make the pastry, mix the flour and salt in a large mixing bowl. Cut in the butter with a pastry blender or two knives until the mixture resembles coarse crumbs. Add the ice water and blend into the flour mixture. Turn the dough out onto a lightly floured surface and press large chunks of the dough away from you with the heel of your hand. Gather the dough into a ball and repeat the process. Shape the dough into a thick circle, then wrap it in plastic wrap and refrigerate for at least 30 minutes before using. Preheat the oven to 350°F. Place the chicken breasts in a single layer in a baking pan. Pour the cream over them and bake for 20 to 25 minutes. Remove the chicken from the pan; reserve the cream and pan juices. Let the chicken cool, then cut into one-inch chunks. Blanch the carrots in boiling water for 3 minutes. Add zucchini and cook for 1 minute more. Drain and cool under cold running water to stop the cooking process. Drain well. Melt the butter in a large saucepan over medium heat. Add the onions and cook, stirring, until soft and translucent, about 5 minutes. Add the flour and cook, stirring constantly, for 4 to 5 minutes more. Add the broth and cook, stirring constantly, until the mixture

Dissolve the flour in the water and

add the mixture to the pan. Stir for 2 to 3 minutes, or until the mixture thickens. Add the green onions and parsley, and stir to combine. Remove from the heat and let cool for about 30 minutes. Pour the crawfish mixture into the pie crust. Place the pie on a baking sheet and put it in the preheated oven. Bake for about 45 minutes, or until the edges of the pie crust are golden. Cool for several minutes before cutting into wedges to serve. ARROW-CIRCLE-RIGHT Tip: You can make this same crawfish filling for mini pies. Look for small or mini tart shells in the frozen food section. The filling should be enough for 8 to 10 mini pies. Or, use the mixture to make turnovers. My friend Emeril showed me how to make an easy turnover dough (see below). EASY TURNOVER DOUGH FOR CRAWFISH PIES Makes 8 servings WHAT YOU WILL NEED: 3 cups all-purpose flour 1 teaspoon salt 1½ cups solid vegetable shortening ¾ cup ice cold water 1 egg, beaten HOW TO PREP: Combine the flour and salt in a mixing bowl. Add the shortening and work it in with your hands until the mixture resembles coarse meal. Using the tines of a fork, stir in as much of the water as you need to bring the dough together, 1 tablespoon at a time. Work it with your hands until you have a smooth ball of dough, but don’t overhandle the dough. Wrap it in plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 375°F. Remove the dough from the refrigerator

thickens. Stir in the reserved

20 ROUSES NOVEMBER | DECEMBER 2021