Matzah Ball Pot Pie

It’s Thanksgiving week- hoorah! Stuffing, turkey, Brussels, gravy, pie, mashed potatoes, and did I mention pie?? And speaking of pie (how’s that for a transition) may I present to you the best dish I have ever cooked. Ever. It’s matzah ball soup meets pot pie. Can you say comfort food?!?! (That was rhetorical, I am sure you can.) Plus, swap out the chicken for turkey and you have the ultimate dish for Thanksgiving leftovers. And isn’t leftovers really what it’s all about? And family. Leftovers and family. And speaking of family, this pot pie is inspired my none other than my cousin Jared. Back when I lived in NYC, he would whip up his secret recipe pot pie for me and our friends. AMAZING. I asked him to make me some when he visited Austin for SXSW, but he insisted on eating BBQ for 10 days straight instead. Who can blame him? But I vowed to recreate his famous pot pie one day, with my own twist of course. And that day is here my friends.

Truthfully, I have a lot to be thankful for this year. Besides my awesome friends and family, I am thankful I get to pursue my culinary dreams. And I’m thankful for you for reading! And with all the shenanigans happening with Hurricaine Sandy and terrorism in Israel, I am especially thankful for the safety and warm home I often take for granted. Okay then! A little housekeeping before we start. You can now follow What Jew Wanna Eat on Instagram right from your computer! This is one of my favorite social media sites so make sure to follow me to see lots of food photos. My other fave site is Google+, so make sure to follow me there too and you can participate in live cooking demos with yours truly. It’s fun! Now who’s ready for some Matzah Ball Pot Pie? Here is all Jew need:

In order to make the recipe kosher and vegetarian, simply leave out the chicken and use vegetable stock. First let’s make the ever so important matzah balls! Whisk 1/4 cup of stock with 1 whole and 1 egg yolk. Then whisk in matzo meal, onion, oil/schmaltz, salt and pepper. The dough will be sticky, so refrigerate dough for 30 minutes so it is not as sticky.

While that is chilling, let’s make some crust!

I used this recipe, but you can swap out your favorite crust or even store bought! I won’t judge to your face. First up, mix together the flour, sugar and salt.

Then cut in the butter. I use my box grater for this. It’s not just for latkes!

Add in water one tablespoon at a time until you have a soft dough.

Now divide the dough into two and refrigerate half. Roll out the first half on a floured surface into circle that is 12 inches across and 1/8 inch thick. Then transfer to a 9 inch pie place and trim the edge. Wash with an egg wash.

Bake at 375 for 7 minutes. This will set the bottom crust so it isn’t soggy. I didn’t use any pie weights and it turned out great- didn’t puff up at all. Cool the crust.

Now onto the filling! By now your matzah balls should be chilled. Form the dough into 12 nickel sized balls.

Bring the chicken broth to a boil and lower to a simmer. I used my homemade chicken broth– that way you get an awesome broth and the chicken all at once! Simmer the balls for 5 minutes and then add the peas, carrots and celery. Simmer for 15 more minutes until vegetables are tender and matzah balls are cooked through. Strain making sure to reserve the stock.

While your balls are simmering, let’s make the sauce. Cook the onions in butter until soft and translucent. Then stir in flour to make a roux in addition to rosemary, sage, salt and pepper.

Once your flour is combined, add in 2 2/3 cup chicken broth and milk until you have a thick sauce. Then stir in drained veggies.

Then stir in chicken!

Yum. Pour the filling in the bottom crust and sprinkle with parsley.

Hang in there we are almost done! You can just put the other half of the pie crust on top, but here is how to make a lattice crust. Roll out the other half as the first half- 1/8 inch thin, and longer than the pie dish. Then cut long strips- they can be as thin or as thick as you like. If you are super anal about having them be equal, measure out with a ruler first.

Put an egg wash on the crust edge, and then put a layer of strips, but don’t secure the edges yet. With other strips, weave by lifting up every other strip and laying down a perpendicular strip. Make sure to alternative the “oven under” pattern.

Continue under the weave is complete. Finish with an egg wash.

Bake about 40 minutes at 375 degrees F until crust is golden brown and the filling is bubbling. Oh man! Try to wait 10 minutes or so until digging in.

Oh man.

Come to mama.

You’re welcome.

It’s a mini matzah ball-a! (Said in Italian accent.)

Matzah Ball Pot Pie

Amy Kritzer

Matzah Ball Soup meets Pot Pie- the ultimate comfort food!!

4.67 from 6 votes

Print Recipe
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Prep Time 40 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Main Dish

Servings 6 -8

Ingredients

  

1x2x3x

• For Matzah Balls:
• 1/4 cup chicken broth use vegetable broth to make the recipe vegetarian and kosher
• 1 whole egg and 1 egg yolk
• 1/2 cup matzo meal
• 1/8 cup grated onion
• 1 1/2 tablespoons olive oil or schmaltz
• 1/8 teaspoon kosher salt
• 1/8 teaspoon black pepper
• For pie crust:
• 2 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 16 tablespoons 2 sticks cold butter (unsalted)
• 6 tablespoons very cold water I added ice cubes to mine to make it extra cold
• 1 egg
• For filling:
• 3 3/4 cups chicken broth
• 1/2 cup frozen peas
• 1 cup carrots small diced
• 1/2 cup celery small diced
• 1/3 cup white onions minced
• 1/3 cup butter
• 1/2 cup all purpose flour
• 1 teaspoon fresh rosemary or 1/2 teaspoon dried
• 1/2 teaspoon fresh sage or 1/4 teaspoon dried
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black salt
• 2/3 cup whole milk
• 1 cup chicken leave out for vegetarian and kosher version
• 1/4 cup parsley minced

Instructions

 

• First let’s make the ever so important matzah balls!
• Whisk 1/4 cup of stock with 1 egg and 1 egg yolk. Then whisk in matzo meal, onion, oil/schmaltz, 1/8 teaspoon salt and 1/8 teaspoon pepper. The dough will be sticky, so refrigerate dough for 30 minutes so it is not as sticky.
• While that is chilling, let’s make some crust! Preheat oven to 375 degrees F.
• First up, mix together the flour, sugar and 1/2 teaspoon salt.
• Then cut in the butter. I use my box grater for this. It’s not just for latkes!
• Add in water one tablespoon at a time until you have a soft dough.
• Now divide the dough into two and refrigerate half. Roll out the first half on a floured surface into circle that is 12 inches across and 1/8 inch thick. Then transfer to a 9 inch pie place and trim the edge. Wash with an egg wash.
• Bake at 375 for 7 minutes. This will set the bottom crust so it isn’t soggy. I didn’t use any pie weights and it turned out great- didn’t puff up at all. Cool.
• Now onto the filling! By now your matzah balls should be chilled. Form the dough into 12 nickel sized balls.
• Bring the chicken broth to a boil and lower to a simmer. I used my homemade chicken broth- that way you get an awesome broth and the chicken all at once! Simmer the balls for 5 minutes and then add the peas, carrots and celery. Simmer for 15 more minutes until vegetables are tender and matzah balls are cooked through. Strain making sure to reserve the stock.
• While your balls are simmering, let’s make the sauce. Cook the onions in butter until soft and translucent. Then stir in flour to make a roux in addition to rosemary, sage, salt and pepper.
• Once your flour is combined, add in 2 2/3 cups chicken broth and milk until you have a thick sauce. Then stir in drained veggies.
• Then stir in chicken!
• Pour the filling in the bottom crust and sprinkle with parsley.
• Hang in there we are almost done! You can just put the other half of the pie crust on top, but here is how to make a lattice crust. Roll out the other half as the first half- 1/8 inch thin, and longer than the pie dish. Then cut long strips- they can be as thin or as thick as you like. If you are super anal about having them be equal, measure out with a ruler first!
• Put an egg wash on the crust edge, and then put a layer of strips, but don’t secure the edges yet. With other strips, weave by lifting up every other strip and laying down a perpendicular strip. Make sure to alternative the “oven under” pattern.
• Continue under the weave is complete. Finish with an egg wash.
• Bake about 40 minutes at 375 degrees F until crust is golden brown and the filling is bubbling. Oh man! Try to wait 10 minutes or so until digging in.

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Feel free to substitute turkey for chicken! What are your favorite things to do with Thanksgiving leftovers?