Ingredients: |
Ingredients: Crust: 1 1/4 cups all purpose flour 1/2 tsp. salt 1/2 cup butter cut into 1/2 -inch cubes 3 Tbsp. or more ice water 1 egg yolk, whisked to blend with 1 Tbsp. water (for Glaze)
Filling: 7 Tblsp. butter, room temperature, divided 5 Tbsp. all purpose flour 2 Tblsp.olive oil 8 oz. mushrooms sliced 1 cup chopped onion 1 cup 1/2-inch cubes celery 1 cup 1/2 inch cubes peeled carrots 1 1/2 Tbsp. thyme leaves or fresh thyme 1 garlic clove, minced 1 cup dry white wine 2 1/2 cups chicken broth 5 cups torn roast chicken 1 1/2 cups frozen green peas 1/3 cup whipping cream 1/3 cup parsley
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Directions: |
Directions:For crust: Blend flour and salt in processor.Add butter and blend, using pulse until mixture resembles coarse meal. Add 3 Tbsp. ice water, blend until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball, flatten into rectangle. wrap in plastic and chill at least 1 hr. Heat oven to 425º. Roll out crust on floured surface to 12 by 8 inch rectangle. cut into 8 equal rectangles. Transfer to baking sheet,spacing apart. Pierce crust with fork, then brush with egg glaze. Bake until light golden. Run knife under crusts and cool on sheet.
Filling: Mix 5 Tbsp. butter and flour in small bowl until smooth. Melt 2 Tbsp. butter with oil in large wide pot over medium -high heat. Add mushrooms, onion, celery, and carrots. saute until vegetables start to soften and brown. Add thyme and garlic, stir for about 3 minutes. Add wine, boil until almost evaporated, about 3 minutes. Add 2 1/2 cups chicken broth, bring to simmer. Add butter-flour mixture, 1 tbsp. at a time. Whisk until incorporated and mixture boils. Reduce heat and simmer until sauce thickens, stirring often . Stir in peas,chicken,cream, and parsley. Bring to simmer. Season with salt and pepper. Cool slightly. Heat oven to 425º Transfer filling to 13 by 9 by 2 inch baking dish. Carefully place crusts atop filling bake until heated through. about 20 minutes. |