Brioche Pot Pie Toppers

Ingredients:


1 VDFY #9481 Traditional Brioch Dough puck


8 ounces of any Pot Pie filling (Chicken, Beef)


Chopped fresh parsley, grated Parmesan (Optional)

[ PRINT RECIPE ]

Directions:


Pull desired amount of Brioche dough from freezer, pan on greased baking sheet, cover with poly (plastic) and place in cooler to thaw overnight. The extended, slow thaw allows the dough to begin its fermentation process.

Preheat Convection oven to 325°.

Pull Brioche from cooler and allow to come to room temperature. This may take 30 minutes, the time to prepare the baking dishes and pot pie filling.

Butter round 5” Pot Pie baking dishes (Porcelain ramekins, aluminum bake pans).

Fill baking dish ¾ full with Pot Pie filling. Set aside.

Cut Brioche dough into 6 equal wedges and place on top of Pot Pie maintaining the original round shape.  

Brush tops of Brioche with egg wash or Olive oil. Bake 25-30 minutes until Pie is bubbly and tops of Brioche are nicely browned.

Remove from oven, sprinkle with chopped parsley or Parmesan cheese.  

Serve while warm.

Makes 1 Pot Pie



Bon appétit from Vie de France!


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