Ingredients
Pie crust
2 and 1/2 cups all purpose flour (about 340 grams)1 teaspoon salt7 tablespoons unsalted butter chilled and cubed1/2 cup Ice water (maybe you need a little more water)
Note : this recipe had vegetable shortening but wasn’t necessary . Usually I use only butter.
method
Mix the flour and salt together in a large bowl. Add the butter.Using a pastry cutter or yours hands add the butter into the mixture until it resembles coarse meal.Add slowly ice water . 1 tablespoons at a time and stir well. Stop adding water when the dough begins to form large clumps. Transfer the pie dough to a floured work surface the dough shouuld come together easily and should not feel over sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated with butter. Form into a ball. Divide dough in half . Flatten each half into discs using yours hands.Wrap each in plastic wrap and refrigerate for at least 2 hours..(Im sure this pie dough recipe is amazing to make others pies too)
For filling
1 pound (about 450 grams) skinless boneless chicken breast in cubes1 cup sliced carrots (2 carrots)1 cup frozen baby peas3/4 cup frozen green beas 1/3 cup unsalted butter1/3 cup chopped onion1/2 cup celery1 teaspoon minced garlic3/4 frozen green beanssalt black pepper1/3 cup all purpose flour1/2 teaspoon dried thyme1 cup and 3/4 chicken broth2/3 cup half and half1 large egg beatenMethod
Make the pie crust in the morning and chilling by 2 hours (or the night before)In a large saucepan combine chicken, carrots and celery.. Add water and boil for 12 minutes. Remove from heat drain and set aside.In a large skillet cook the butter, onions and garlic over mediut heat stirring occasionally. Cook until the onions are translucent and the butter is lightly browning. Whisk in the flour, salt, black pepper, thyme, chicken broth and half and half.
Cook and whisk until no flour lumps remain, the simmer over medium low heat until thick. Taste and add more seasonings if you prefer. Remove from heat and set aside.
Preheat oven to 180° c (375 F)After the pie dough is chilled.On a floured work surface roll one of the pie dough. Turn the pie crust until you have a circle about 30 cm (12 inch) diameter.Place the dough in a pie dish and place the chicken mixture on top. Roll out 2nd pie crust dough just as the first. Cover the pie with the 2nd crust Seal the edges with a fork or yours fingers. With a small knife slice a few small slits in the top crust for steam.Using a pastry brush you can brush the crust with beaten egg.Bake for 35 minutes or until crust is golden brown.Cool for 10 minutes before serving.print recipe
By @gloria.baker.587 .
Thanks for inspiring us!
You can see the recipe here: canelakitchen.blogspot.com
