Ingredients
For the crust
2 1/2 cups all purpose flour
1/2 teaspoon salt
1 tablespoon sugar
12 tablespoons cold unsalted butter cut in cubes
6 to 7 tablespoons milk
For the filling
2 cups chicken broth
2 cups skinless,boneless chicken thighs, legs, breasts
3 tablespoons oil
3 medium leeks or green onions, cut in pieces
in pieces
3 tablespoons butter
1/2 cup celery in pieces
1 carrot peeled halved vertically into half moons
1/4 cup all purpose flour
1 cup whole milk
1 tablespoon finely chopped fresh thyme leaves
1/2 cup frozen peas
1 large egg yolk
Method
For the crust
In food processor (or by hand) place the flour,sugar and salt and combine. Add butter cubes and pulse until mixture resembles wet cornmeal.
Transfer mixture to large bowl and using rubber spatula stir in 6 tablespoons milk, pressing mixture against sides of bowl. until mixture comes together into a dough.
If you feel dry add other tablespoons milk.
wrap 1/3 dough in plastic wrap. Wrap remaining dough and place into the refrigerator about 30 minutes.
For filling
In large saucepan heat chicken broth on medium heat until simmering. Add chicken and simmer until just cooked through 8 to 10 minutes. Remove from heat and allow chicken to cool in broth. When chicken is cool enough to handle remove from broth and transfer to medium bowl and shred into bite size pieces.
Strain broth reserving 3/4 cup and pouring remamining broth over chicken. Set aside.
In same unwashed saucepan heat oil over medium heat until shimmering. Add leeks, celery and carrots. Season with salt and pepper,and thyme, cook stirring occasionally until vegetables are almost soft. Add vegetable mixture to chicken.
In same saucepan add butter on medium heat until melted. Stir in flour until smooth, cook stirrring constantly, about 1 minute.
Whisking constantly slowly add 1 cup milk and 3/4 reserved chcken broth, scarping up any bits and cook until mixture is smooth and comes to boil.
Remove from heat and stir in chicken mixture. Stir in frozen peas.
Season to taste and transfer mixture to a large bowl.
Cover and chill.
Preheat oven to 180°c
On lightly floured surface, roll out larger piece of dough and make a circle. Roll up dough with rolling pin and then unroll over the dish, allowing dough to fit into the bottom.
Fill crust with cooled chicken filling. Roll out remaining piece of dough and place over the top.
Press the edges together, trim and crimp with fork.
In a small bowl whisk yolk and 2 teaspoons milk.
Brush over top crust.
Poke a few slits into the top of the crust.
Bake at oven about 45 minutes or until deep golden and filling is hot.
By @gloria.baker.587 .
Thanks for inspiring us!
You can see the recipe here: canelakitchen.blogspot.com
