Gadgets You Will Need
- food processor, electric mixer, or KitchenAid
- pastry brush
- 2-quart casserole dish
- baking sheet or cookie sheet
- rolling pin
- 1 c. flour, plus a little more for dusting
- 1/4 tsp baking powder
- 1/4 tsp salt
- 4 Tbsp cold unsalted butter, cut into small pieces
- 1 large egg
- 2 Tbsp milk
Tip: When I make this dish again I am going to do one and a half of the crust recipe to make it bigger. (So 1 1/2 c. flour, 6 Tbsp butter, 3 Tbsp milk, etc. My crust didn't look like theirs. I had to stretch mine super thin and far and it started to tear. I needed just a little bit more. If you do this you can use 2 eggs, since it's hard to half an egg. But you can definitely try it!
- 2 small potatoes
- 4 1/2 c. low-sodium chicken broth
- 5 medium carrots, cut into chunks
- 1 to 2 tsp chopped fresh thyme (I didn't use the thyme)
- 2 Tbsp extra-virgin olive oil
- 1 large onion, finely chopped (I didn't use the onion. Not big fans over here.)
- 3 Tbsp flour
- 1/3 c. milk
- 3 stalks celery, sliced (I didn't use the celery. I don't like it so my husband didn't get any of it either. Sorry, Dear!)
- 3 c. shredded rotisserie chicken, skin removed
- 1/2 c. fat-free plain Greek yogurt
- 1 c. frozen peas (I used more peas to make up for the celery and onion)
- 1/2 c. minced fresh parsley (I didn't use the parsley)
- salt and pepper
- Prepare the crust: In your food processor pulse the flour, baking powder, and salt until combined. I just use my little 4-cup chopper/processor and it works great for this. (Don't have a food processor? An electric mixer will work just fine. If using your KitchenAid use the paddle attachment.) Add the butter one piece at a time, pulsing until the mixture looks like coarse meal. Separate the egg and refrigerate the egg white for later use. Beat the egg yolk and milk together in a bowl then add to the food processor, pulsing until the dough comes together. Turn the dough out onto a lightly floured surface and gather it into a ball. Flatten the ball into a disk, wrap it in plastic wrap, and chill for at least 1 hour.
- Making the filling: Preheat the oven to 425 degrees. Prick the potatoes with a fork and bake directly on the oven rack until tender, about 45 minutes. Cool slightly, then peel and break into small pieces.
- Bring the chicken broth, carrots, and thyme to a simmer in a small saucepan over medium heat and cook 2 minutes; cover and keep warm. Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 8 minutes. (Because I didn't use onion I skipped this part all together. I didn't use the oil at all in this dish.) Sprinkle in the flour and stir until lightly toasted, about 3 minutes. (I just added the flour but didn't toast it.) Add the milk, celery, potato pieces, and the warm broth mixture and simmer until thickened, about 15 minutes. Remove from heat and stir in the chicken, yogurt, peas, and parsley. Season with salt and pepper.
- Transfer the filling to a 2-quart casserole dish. Roll out the dough on a lightly floured surface until about 1/8 inch thick and slightly larger than the dish (see photo). Beat the egg white you saved in the fridge and brush over the dough. Season with salt and pepper. Press the dough against the sides of the dish. Place on a baking sheet and bake until the crust is golden brown, 20 to 25 minutes.
Nutrition Information (makes 6 servings - each serving 1 1/2 cups)
Calories: 482 Fat: 19 g Cholesterol: 137 mg Fiber: 5 g Carbohydrates: 47 g Protein: 31 g Sodium: 795 g