Prepare the crust: In a food processor, pulse Flour, Butter, and Salt from the Crust group until mixture resembles coarse crumbs. Gradually add Ice Water, pulsing until dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat oven to 375°F (190°C).
In a large pot, melt Butter from the Sauce group over medium heat. Whisk in Flour from the Sauce group and cook for 1-2 minutes, creating a roux.
Gradually whisk in Chicken Broth from the Sauce group until smooth. Bring to a simmer, then stir in Heavy Cream from the Sauce group, Thyme, Salt, and Pepper from the Sauce group. Cook until thickened, about 5 minutes.
Add Cooked Chicken from the Chicken group, Fresh Green Beans, Fresh Peas, Diced Carrots, Diced Celery, Diced Onion, and Sliced Mushrooms from the Vegetables group to the sauce. Stir to combine.
Roll out the chilled crust and line a 9-inch pie dish. Pour the chicken mixture into the crust.
Top with a second crust, cut slits to vent, and crimp the edges to seal.
Bake for 40-50 minutes, or until the crust is golden brown and the filling is bubbly.
Ingredients
6
2.5 cups590 mLCooked Chicken-diced
1 cup235 mLFresh Green Beans-trimmed and cut
1 cup235 mLFresh Peas
1/2 cup118 mLDiced Carrots
1/2 cup118 mLDiced Celery
1/2 cup118 mLDiced Onion
1/4 cup59 mLSliced Mushrooms
1/3 cup79 mLButter
1/3 cup40 gAll-Purpose Flour
4 cups950 mLChicken Broth
1 cup235 mLHeavy Cream
1 tsp5 mLDried Thyme
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack Pepper
2 cups250 gAll-Purpose Flour
3/4 cup170 gCold Butter-cubed
1/2 tsp2.5 mLSalt
6-8 tbsp90-120 mLIce Water
Equipment
Large pot
9-inch pie dish
Food processor
Rolling pin
Whisk
Instructions
Prepare the crust: In a food processor, pulse Flour, Butter, and Salt from the Crust group until mixture resembles coarse crumbs. Gradually add Ice Water, pulsing until dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat oven to 375°F (190°C).
In a large pot, melt Butter from the Sauce group over medium heat. Whisk in Flour from the Sauce group and cook for 1-2 minutes, creating a roux.
Gradually whisk in Chicken Broth from the Sauce group until smooth. Bring to a simmer, then stir in Heavy Cream from the Sauce group, Thyme, Salt, and Pepper from the Sauce group. Cook until thickened, about 5 minutes.
Add Cooked Chicken from the Chicken group, Fresh Green Beans, Fresh Peas, Diced Carrots, Diced Celery, Diced Onion, and Sliced Mushrooms from the Vegetables group to the sauce. Stir to combine.
Roll out the chilled crust and line a 9-inch pie dish. Pour the chicken mixture into the crust.
Top with a second crust, cut slits to vent, and crimp the edges to seal.
Bake for 40-50 minutes, or until the crust is golden brown and the filling is bubbly.
Comments