- 10
- 60 mins
Ingredients
- FILLING:
- 3/4 cup cold butter, cubed
- 2 cups all-purpose flour
- 1 cup (4 ounces) shredded cheddar cheese
- 1/4 cup cold water
- 2-1/2 cups halved baby carrots
- 3 celery ribs, sliced
- 6 tablespoons butter, cubed
- 7 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
- 2-1/2 cups chicken broth
- 1 cup heavy whipping cream
- 4 cups cubed cooked chicken
- 1 cup frozen pearl onions, thawed
- 1 cup frozen peas, thawed
- 3 tablespoons minced chives
- 3 tablespoons minced fresh parsley
- 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
- 1 egg, lightly beaten
Preparation
Step 1
In a large bowl, cut butter into flour until crumbly. Stir in cheese.
Gradually add water, tossing with a fork until dough forms a ball.
Cover and refrigerate for at least 1 hour.
In a large saucepan, cook carrots and celery in a small amount of
water until crisp-tender; drain and set aside.
In another saucepan, melt butter. Whisk in the flour, salt and pepper
until smooth. Gradually whisk in broth and cream. Bring to a boil;
cook and stir for 2 minutes or until thickened. Stir in the carrot
mixture, chicken, onions, peas, chives, parsley and thyme; heat
through. Transfer to a greased 13-in. x 9-in. baking dish.
On a floured surface, roll out dough to fit top of dish; cut out
vents. Place dough over filling; trim and flute edges. Brush with
egg. Bake at 400° for 25-30 minutes or until bubbly and crust is
golden brown. Let stand for 10 minutes before serving.