This is a family favorite
I tweaked the recipe a bit, it’s from
- 1-1/2 cups flour
- 1/4 cup grated Parmesan cheese
- 2tbsp fresh minced parsley
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 stick , chilled butter, cut into tablespoons
- 3-4 tbsp ice water
- 2 cups chicken broth, homemade or store bought
- 1 small white onion, finely diced
- 2 cups peeled diced potato, yam or sweet potato
- 3/4 – 1 tsp fresh crumbled sage
- 1/2 tsp pepper
- 2 medium carrots, diced
- 2 cups broccoli florets, in bite size pieces
- 1/2 cup diced celery
- 1/4 cup flour
- 4 tbsp butter, softened
- 3 cups cooked chicken, in bite-size pieces
- 1 egg, beaten
Make the pastry:
- In a large bowl, combine the flour, Parmesan, parsley, salt and pepper.
- With a pastry cutter or 2 knives, cut the butter in until the mixture resembles coarse meal.
- Sprinkle on 3 tablespoons of ice water and work into the dough, adding up to 1 tablespoon more of water to form a dough that can be gathered into a ball.
- Divide the dough in half, press each portion into a disc shape, wrap in plastic wrap and refrigerate at least 30 minutes.
Make the filling:
- In a large saucepan, bring the chicken broth to boil over medium high heat.
- Add the onions, potatoes/yam, sage, and pepper, and cook until the potatoes/yam are tender, about 5 minutes.
- Add the carrots, broccoli, and celery, and cook until the carrots and broccoli are just tender, about 5 minutes longer.
- In a small bowl, make the rue…with your fingertips, thoroughly blend the flour with the butter.
- Increase the heat under the saucepan to high, pinch off pieces of the flour/butter mixture (rue), and drop them one at a time into the pan, stirring to incorporate after each addition.
- Cook until the sauce has thickened slightly, 2-3 minutes.
- Remove the pan from the heat and stir in the chicken.
- Preheat the oven to 425°
- Remove dough from the refrigerator and roll one of the discs into a 12 inch circle and fit it into a 9 inch pie pan, letting the extra dough hang over the edges.
- Spoon the filling into the pastry shell.
- Roll the other dough disc into a 9 inch circle and place it on top of the filling.
- Trim the overhang from the bottom dough to about a 1/2 inch all the way around.
- Fold the overhang in over the top crust, crimping to seal.
- Cut steam vents in the top crust and brush with the beaten egg.
- Bake the pie for 15 minutes.
- Lower the temperature to 325° and bake for 10-15 minutes longer, or until the crust is golden.