Chef Kelli's chicken pot pie & country beef shepherd's pie

Get these recipes courtesy of Chef Kelli Lewton and Chef Jackie White. Learn more about them at www.twounique.com.

Top Chicken Pot pie with puff pastry, Filo or mash potatoes
Serves 6

Ingredients:
1/3 cup butter
1/3 cup    whole wheat, whole oat or brown rice flour
1/3 cup    onion, chopped
1/2-1 tsp. teaspoon Celtic sea salt
¼ tsp. fresh ground pepper
1 ¾ cups chicken stock or broth    2/3    cup    milk
1 10 ounce package frozen mixed vegetables, rinsed (peas, carrots and corn) or 2 ½ cups fresh steamed vegetables or fresh diced cooked veggies
3 cups cut-up cooked chicken or turkey

Procedure:
1. Over medium heat melt butter in a 2-4 quart heavy bottom pan. Stir in flour, onion and salt and pepper.
2. Cook; stirring constantly until mixture is bubbly (about 2 minutes).
3. Stir in stock and milk. Heat to boiling, stirring constantly. Boil 1 minute and stir in chicken and vegetables.
4. Cook on low heat until vegetables and chicken are hot - about 3 minutes.
5. Pour into 9x13 baking dish top with 2 sheets of puff, pastry, egg wash and bake until puff dough is golden

Servings: 4
Preparation Time: 15 minutes Cooking Time: 15 minutes Total Time: 30 minutes

Country Beef Shepard's Pie
Top beef pie with biscuits or Yukon mashers

Ingredients

Yukon Mashers
2 pounds Yukon potatoes, quarter
3 TB sour cream
2 TB whole unsalted butter
1 large egg yolk
1/2 whole milk
2 tsp. sea salt
1 tsp. black pepper

Beef Mixture
1TB.extra-virgin olive oil
2 pounds ground beef
2 carrot, peeled and chopped
1 stalk celery chopped
1 onion, chopped
3 TB butter
3 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire
3/4 cup frozen peas
½ cup frozen corn
1tsp. sea salt
½ tsp. pepper
Paprika about 1tsp sprinkle on top of finished casserole

Method

Yukon Mashers
1. Boil potatoes in salted water until tender, about 15-18 minutes.
2. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the sour cream, milk, egg, butter & spices into potatoes and mash until potatoes are almost smooth.

Method Beef Shepard's
1. While potatoes boil, heat olive oil in large heavy bottom skillet & add oil to hot pan then stir in beef with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes.
2. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.
3. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
4. Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly.
5. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned.

Filo Dough
Lay dough flat on counter, pulling one sheet at time butter sheet and lightly crumble in your hand almost like a flower, line up filo "puffs" one right next to another until the surface of your casserole dish is covered .  Should take about ½ -3/4 box of filo is you pack them tight.  While working with filo , keep filo you are nor working with covered with plastic film and a damp towel as it drys out very fast!

Make biscuits:
Preheat oven to 450°F.
1. Whisk together flour, sage, baking powder, sugar, baking soda, and salt.
2. Blend in butter with your fingers or a pastry blender until mixture resembles coarse meal.
3. Stir in grated cheese, then buttermilk, stirring until dough forms into a soft ball. Gather dough into a ball and gently knead on a lightly floured surface 8 times.
4. Pat dough into an 8- by 4-inch rectangle and cut into 1dz 1&1/2 x 1&1/2 inch squares.
5. Arrange squares about 1 inch apart on a greased baking sheet and brush tops with additional buttermilk and a sprinkle of kosher or sea salt.
6. Bake in middle of oven until golden brown and biscuits are cooked through, about 15 minutes. Leave oven on. Transfer biscuits to top of chicken pot pie of beef Shepard pie