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INGREDIENts for CRUST: Ingredients for theFilling
| 1 Cup of al purpose flour, plus more for dusting ¼ teaspoon of backing powder ¼ teaspoon fine salt 4 tablespoons of cold butter 1 large egg 2 table spoons of 2% milk Salt and paper | 2 small potatoes 41/2 cups of chicken broth 5 carrots cut into chunks 2 teaspoons of chopped thyme 2 tables of extra virgin olive oil 1 large onion 3 table spoons of flour ½ cup of milk 3 stalks of celery stalks chopped up 3 cups of chicken ½ cup of sour cream 1 cup of frozen peas ½ cup of parsley |
DIRECTIONS:
| 1. | To prepare the crust beat the flour baking and salt in a food processor until combined. Add the butter. Add the yoke of an egg and milk and mix until dough comes together. Put into a ball and flatten then place into the refrigerator for an hour to chill. |
| 2. | Prepare the filling. Prick potatoes with a fork and add to the oven at 425 degrees and place directly on the oven rack for 45 minutes. Peel the potato and cut into small pieces. |
| 3. | In a large pot boil the chicken broth add carrots and thyme and simmer for 10 minutes then set aside to cool. Also heat oil in a saucepan adds onion until soft add flour and milk celery and potatoes and simmer until thickened. About 20 minutes. Add chicken yogurt peas and season with salt and pepper.
Transfer everything into a 2 quart casserole dish. Roll dough out flat and place over casserole dish and spread egg white over the dough and place salt on top. Place in over at 425 degrees for 20 to 25 minutes.
Then it’s time to serve |
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