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Ingredients
- Crust:
- See basic pastry crust, single or double as desired
- Filling:
- 1 Tbsp. butter
- 1 large onion, finely chopped
- 1 tsp. dried thyme
- 1 1/2 cups whipping cream
- 1/2 cup chicken broth
- 2 Tbsp. all-purpose flour
- 2 Tbsp. cornstarch
- 3 Tbsp. paprika
- freshly ground pepper
- 1 Tbsp. tomato paste
- 2 cups vegetables: fresh carrots (sliced thin); peas; corn; celery; mushrooms
- 4 cups cooked meat: chicken; turkey; ham
Details
Servings 6
Preparation time 60mins
Cooking time 90mins
Preparation
Step 1
Crust:
Follow directions for basic pastry crust.
Filling:
1. Preheat oven to 400. In a large skillet, melt butter over medium heat; add onion, celery and thyme. Saute for 5 minutes.
2. Whisk together cream, broth, flour, cornstarch, pepper, tomato paste and paprika; add to onion mixture. Whisk until thick.
3. Add vegetables and chicken. Mix well. Pour into a 9" deep-dish pie pan lined with pastry - if making a double crust pie.
Assembling & Baking Pie:
1. Roll out dough into a 12" circle. Place on top of filling; trim excess dough. Flute edges of pie.
2. Roll out leftover dough pieces from crust. Cut out leaves (or other fun shape).
3. Lightly beat remaining egg. Brush pastry shapes with egg; arrange on top of pie. Prick top crust with fork to allow steam to escape during baking.
4. Bake until filling is bubbly and crust is browned, about 30 minutes.
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