Ingredients: |
Ingredients: Crust:
2 1/2 c. flour
1 t. salt
1 c. butter, very cold, cut into 1/2 in cubes
4 to 8 T. ice water
Filling:
1/3 c. butter
1/3 c. chopped onion
2 T. minced garlic
1/3 c. flour
1/2 t. salt
1/4 t. pepper
1 3/4 c. chicken broth
1/2 c. milk
2 1/2 c. shredded cooked chicken
2 c. frozen mixed vegetables, thawed
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Directions: |
Directions:Preheat oven to 425º. Combine flour & salt in food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 T. at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If not, add more water and pulse again. Remove from food processor and roll into a ball. Divide in half. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic wrap; refrigerate. Roll out remaining dough on lightly floured surface into 11" circle. Place dough into ungreased 9" pie plate; pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside. In 2 qt. saucepan, melt butter over medium heat. Add onion, cook 2 min. stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk cooking and stirring until bubbly and thickened. Stir in chicken and mixed vegetables. Remove from heat and spoon into crust. Roll out 2nd ball of dough into 11" circle. Place dough over filling. Trim seal and crimp edges. Bake 30 to 40 min. or until crust is golden brown. Let stand 5-10 min. before serving. |
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