When making this, remember that the dough must rest in the refrigerator at least one hour before it can be rolled out. Keep this in mind when planning your meal! Serves 4
1 cup flour
2 tbsp. grated Parmesan cheese
pinch of salt
7 tbsp. unsalted butter, cubed
3-4 tbsp. milk
Filling
2 tbsp. unsalted butter
1 leek, rinsed well and sliced
1 large carrot, chopped
1 sweet potato or baking potato, peeled and diced
1 tbsp. flour
2 cups chicken broth
2 cups cooked chicken or turkey, cubed
1 cup peas
1 cup half and half
1/4 cup chopped fresh flat leaf parsley
1/2 tsp. dried tarragon
Salt and Pepper to taste
Preheat oven to 400F. To make crust, in a bowl stir together the flour, cheese, and salt. Using a pastry blender (I use my food processor), cut in the butter until the mexture resembles coarse meal (do not overwork the dough). Pour in 3 tbsp of the milk and mix quickly with a fork until moist; if the dough seems dry, add the remaining 1 tbsp of milk. Turn out onto a lightly floured work surface and gather the dough together. Knead briefly until it just barely holds together. Wrap the dough in plastic wrap and refrigerate at least 1 hour.
For the filling, melt the butter over medium-high heat in a large saucepan. Add the leek, carrot,and potato. Cook, while stirring, until vegetables are softened (about 5 minutes). Add the flour and stir for 1 minute, then pour in broth. Bring to a boil then reduce the heat to low and simmer until the mixture is slightly thickened (about 3 minutes). Stir in the chicken, peas, half and half, parsley, and tarragon. Simmer until slightly thickened (5 minutes more). Season with salt and pepper. Spoon filling into a dee 2-quart baking dish.
On a lightly floured surface, roll out the dough to fit the inside dimensions of the dish, leaving a small amount hanging over the edges of the baking dish. Trim off any excess around the edges, then place the dough on top of the filling. Bake until the crust is golden brown, 35-40 minutes.
Serve Immediately.
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