Ingredients
2 tbsp. butter
1/2 c. carrot, 1/4" cubed
1/4 c. celery, finely chopped
1/2 small onion, finely chopped
1 clove garlic, minced
1 tsp. fresh thyme leaves, roughly chopped
Kosher salt
Fresh ground black pepper
2 tbsp. all-purpose flour
3/4 c. low-sodium (or homemade) chicken stock
3 tbsp. heavy cream
1/2 tbsp. soy sauce
1/8 tsp. ground nutmeg
1/4 c. frozen peas
3/4 c. cooked chicken breast, 1/4" cubed
1/3 c. bread flour
3/4 c. water
2 1/2 c. bread flour
1/3 c. granulated sugar
3/4 tsp. kosher salt
1 package instant yeast
3 tbsp. evaporated milk
2 large eggs + 1 egg yolk, separated
2 tbsp. softened butter
Cooking spray
1 tsp. whole milk
White and black sesame seeds, optional
Preparation
Step 1In a medium saucepan over medium high heat, melt butter until just beginning to foam. Add carrot, celery, and onion and cook, stirring occasionally for 10 minutes or until completely softened and the vegetables have begun to brown slightly. Add garlic and thyme and cook until fragrant, about 1 minute. Season thoroughly with kosher salt and black pepper.Step 2Sprinkle flour over the veggie mixture and toss until the flour has lost its white color and begins to coat the vegetables and toast slightly. Cook for 1 to 2 minutes or until the smell of raw flour has disappeared.Step 3Whisk in chicken stock and allow to come up to a simmer and thicken slightly. Add soy sauce, nutmeg, frozen peas, and chicken and cook for 2 to 3 minutes so the peas can defrost and the flavors can develop. Cover and set aside. This can be done while the dough proofs; if doing the day before, store in an airtight container in the fridge.
Step 1In a small saucepan over medium heat, whisk together bread flour and water. Cook for 2 minutes, whisking constantly, until a gummy paste has formed. Remove from the heat and allow to cool.
Step 1In the bowl of a stand mixer, add bread flour, sugar, salt, yeast, 1 egg, egg yolk, and the tangzhong. Using the dough hook attachment, begin to the mix the ingredients on low. As a shaggy dough begins to form, add the softened butter in pieces until fully incorporated. Increase the speed to medium and knead for 15 minutes. The dough should be slightly tacky and stick to the side of the bowl, but come off with little resistance.Step 2Move the dough to the counter and knead a few times. Then, using both hands cupped over the dough and the countertop, form the dough into a ball. In a lightly oiled large bowl, add the dough and cover with plastic wrap or a kitchen towel. Proof the dough for an hour and 30 minutes or until doubled in size.Step 3Punch down the dough and dump out onto a work surface; it shouldn’t need to be oiled or floured to work with the dough. Divide the dough into 10 to 12 equal pieces and shape each into a ball. Cover with a cloth while you make the buns.Step 4To make the buns, roll one of the dough balls into a 4 inch circle of even thickness. Place a heaping tablespoon of the pot pie filling into the center of the dough. Bring up the edges of the dough over filling and give it a few good pinches to seal (similar to how you would a soup dumpling). Place the bun on the counter then cup one hand over the dough and roll it gently using your fingers and the counter to form the bun into a ball and seal the bun further.Step 5Place the prepared bun on a parchment lined baking sheet and cover until all buns are formed. Allow the buns to proof again for another half hour. While they proof, preheat the oven to 375º F.Beat the remaining egg with the whole milk. Brush each bun thoroughly with egg wash, then sprinkle with sesame seeds. Bake for 17-20 minutes, turning the sheet tray half way through, or until the buns are golden brown on top with some blonder parts on the bottom edges. Allow to cool to just barely warm or room temperature and serve.
You can use this dough recipe, like I have, to stuff it with any number of thing—from ground beef and American cheese to apple pie filling. (Though we think this chicken pot pie version is probably our new favorite way to use leftover chicken.) Tried this recipe? Let us know how it came out in the comments below!
