For this recipe, I normally turn to the vegetable drawer, the kitchen cabinets and the freezer and toss in whatever vegetables are handy. Tonight I used canned corn and frozen green beans. (Forgot to add the can of sliced shrooms. :( )
Preheat oven to 450 degrees.
Crust:
1 1/4 cups of flour
5 tbsp Butter (lard or shortening can be used also)
3-4 tsp cold water
1 tsp milk (for wash)
Cream the flour and the butter together until butter forms small pearls. Add water 1 tsp at a time until dough just begins to form. Shape into a ball and turn out onto a floured surface. Gently roll into a sheet the shape of the pan selected.
Sauce:
3 tbsp butter
3 tbsp flour
2 cups chicken broth
1 cup milk
1-3 cloves of garlic (to taste), minced
1 tsp thyme
1 tsp Italian seasoning
1/2 tsp black pepper (or to taste)
Melt the butter in a sauce pan over med-low heat. Add the garlic. When you begin to smell the garlic cooking (30-45 seconds) add the flour. Whisk together and let the roux cook for ~1 minute total from the time flour is added. Add seasoning.
Add the chicken broth ~1/3 cup at a time whisking the the mixture smooth. Let simmer until it begins to bubble. Repeat until all of the chicken broth has been added and then add the milk in the same manner. Set to simmer over low heat uncovered stirring occasionally.
Filling:
1 1/2 to 2 lbs of chicken meat - cooked and cut into 1/2 cubes
1/2 medium onion - coarsley chopped and sweated
~4 cups of vegetables to taste including:
- corn
- green beans
- mushrooms
- peas
- carrots
- potatoes, cooked and cut into 1/2 inch cubes
Combine all of the filling items with the sauce and let warm.
Pour the filling into a 7"x12" or 9" round baking dish. Cover with the crust and poke holes with a fork. Gently brush milk onto the crust.
Bake on the upper rack of the oven (2nd height of 4) for 12-15 minutes until the crust is golden brown. (Place a foil lined cookie sheet on the lower rack to catch boiling sauce!)
Remove from oven and let cool for ~10 minutes. Enjoy!
