Crust:
1 C flour
1/4 tsp salt
1/4 Tsp baking powder
1/2 stick butter (4 Tbsp)
1 egg yolk
3 Tbsp cold milk
egg white for basting top of dough
- In a food processor combine flour, salt,baking powder and butter. Pulse until the texture of coarse meal.
- Add egg yolk and butter and pulse until the mixture becomes a ball.
- Remove from bowl. Roll into a disk on floured surface and refrigerate while making filling.
Filling:
2 Tbsp olive oil
1 large yellow onion, minced
3 Tbsp flour
1 14.5 oz can chicken broth
1 C water
2 tsp fresh minced thyme (or 1 tsp dried)
2 C sliced carrots
2 C diced russet potatoes
1/2 C chopped celery
3 C chopped, cooked chicken meat
1/2 C plain yogurt
1 C frozen peas
1 large yellow onion, minced
3 Tbsp flour
1 14.5 oz can chicken broth
1 C water
2 tsp fresh minced thyme (or 1 tsp dried)
2 C sliced carrots
2 C diced russet potatoes
1/2 C chopped celery
3 C chopped, cooked chicken meat
1/2 C plain yogurt
1 C frozen peas
1/4 C minced parsley
salt and pepper to taste
salt and pepper to taste
- Heat olive oil in a deep sided saute pan. Add onion and cook until soft and translucent. Add flour and stir for about a minute until fragrant. Whisk in broth until smooth. Add water and heat to simmer.
- Add thyme, carrots, potatoes and celery. Cook about 20 minutes until vegetables begin to soften and broth thickens. Stir in chicken, yogurt, peas and parsley. Season with salt and pepper.
- Pour into a greased 2 quart casserole dish.
- Top with dough that has been rolled to fit dish with a slight overhang. Press dough to dish to seal. Brush top of dough with egg white wash. Cut a few slits to vent steam while baking.
- Bake at 400º for 20 minutes until crust is golden and filling is bubbly.
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This is a heart warming story & with a body warming dish I look forward to trying! GG & I love the new additions to your park!