- 4
Ingredients
- 1 cup plus 2 tbs flour, divided
- 1/4 tsp baking powder
- 1/4 tsp salt
- 3 tbs cold butter, divided
- 2 tbs buttermilk
- 1 tbs canola oil
- 1-2 tbs cold water
- 2 - 3 medium carrots, sliced
- 3 celery ribs, sliced
- 1 large onion, chopped
- 2 1/2 cups chicken broth
- 2/3 cup milk
- 2 cups cubed cooked chicken breast
- 1 cup frozen peas
- 1/8 tsp pepper
- 1 egg white, lightly beaten
Preparation
Step 1
1. In a small bowl, combine 3/4 cup flour, baking powder and salt. Cut in 2 tbs butter until crumbly Add buttermilk and oil; toss with a fork. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 1 hour.
2. For filling, in a large skillet, melt remaining butter. Add the carrots, celery and onion; sauté until crisp-tender. In a small bowl, combine remaining flour with the broth and milk until smooth. Gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, peas and pepper. Transfer to four 16 oz ramekins; set aside.
3. Divide dough into four portions. On a lightly floured surface, roll out dough to fit ramekins. Place dough over chicken mixture; trim and seal edges. Cut out a decorative enter or cut slits in pastry. Brush with egg white.
4. Place ramekins on a baking sheet. Bake at 425° for 20-25 minutes or until crusts are golden brown.