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pastry flour salt tomato butter egg water filling olive oil chicken onion garlic flour chicken broth condensed cream paprika salt peas shredded cheese any kind egg
Viewed: 81 - Published at: 8 years agoIngredients
- Pastry: (make two separate batches for top and bottom)
- 1 1/2 cups all-purpose flour
- 1 tsp salt
- 2 Tbls Sun dried tomato and basil seasoning or Italian seasoning
- 1/3 cup chilled butter, cut into pieces
- 1 large egg
- 2-3 Tbls ice cold water
- Filling:
- 2-3 Tbls olive oil
- 1 lb boneless skinless chicken cubed 1/2" pieces
- 1/2 cup chopped onion
- 2 Tbls minced garlic
- 2 Tbls all-purpose flour
- 1 cup low-sodium chicken broth
- 1 can condensed cream of mushroom soup low-sodium
- 1 1/2 tsp Italian seasoning and paprika each
- 1/2 tsp salt and pepper each
- 4 cups frozen mixed vegetables (peas, carrots, green beans, corn, broccoli, red peppers)
- 1 cup shredded cheese any kind, optional
- Glaze:
- 1 large egg, lightly beaten
Method
- Pastry: In a medium bowl, sift together flour, seasonings and salt. Using a pastry blender, cut butter into flour until coarse crumbs form. In a small bowl beat together egg and water. Add to the flour mixture; mix lightly until a soft dough forms. Shape into a disk, wrap in plastic, and chill for 1 hour. Repeat for the second crust.
- Meanwhile prepare the filling.
- In a medium pan, heat 2 Tbls olive oil, cook chicken until just browned, salt and pepper to taste. Set aside, in large pan, heat remaining oil, add onion and garlic. Cook stirring occasionally, 3 to 5 minutes until soft. Stir in flour and cook 2 minutes. Gradually whisk in broth, soup, seasonings. Cook, stirring often, until thick and hot, about 5-7 minutes. Remove from heat; stir in chicken, vegetables, and cheese. Set aside.
- Preheat oven to 375 degree F.
- On a lightly floured surface, using a lightly floured rolling pin roll the pastry to fit the inside of a 3 QT glass casserole dish. Lightly brush the crust with the egg glaze, reserving some for pastry top. Bake empty bottom crust for 7-10 minutes, until crust is a light golden brown. Remove from oven and allow cooling for 20 minutes.
- Scrape chicken mixture into bottom crust.
- Roll out top crust, leaving extra room on edges to tuck under to from clean edges on pie. Brush 1 inch border of pastry with beaten egg. Gently lay top crust, tuck and press edges together. Cut several slits on top crust to permit steam to escape. Brush with glaze. Use leftover dough trimmings to create decorations. Brush again with glaze.
- Bake 30-35 minutes, until crust is deep golden brown and filling is bubbly. Let stand 5 minutes before serving.
