|We prefer a thick crust so I double the recipe of the crust and make it thicker!|
1 cup canned diced or sliced carrots
1 cup canned peas or corn
1 can cream of chicken soup or cream of mushroom
1/4 cup dry sherry or white wine
3/4 cup chicken broth
optional: 1 onion diced, 1/4 cup celery, 1/2 cup mushrooms, 1/2 cup broccoli, any of these can be added in addition of in place of the above.
1 lb boneless chicken or turkey cut into chunks
2 cloves minced garlic
2 tablespoon extra virgin olive oil
1/4 teaspoon rosemary, thyme, sage
1/2 teaspoon garlic powder
salt and pepper to taste
In a large fry pan, add oil to heat on medium hot, add garlic, chicken saute till browned. Mix in the canned vegetables, seasonings, soup, sherry and chicken broth and set aside.
Make crust: (double the recipe if you like a very thick crust)
1 1/2 cups flour
1 stick unsalted butter cut into small chunks
1 teaspoon salt
1/4 cup shortening
4 tablespoons water
Place all ingredients in the food processor and pulse till this forms a soft dough Refrigerate wrapped in wax paper 1/2 hour.
Roll out to the size of the pan you would like around 1/4 inch thick, using an oval, glass 9x9 or( mini ramkins you would need six for individual ones.)
Place dough on the bottom of pan, fill. Roll out a top and cover. Crimp edges with a fork then make fork tine marks poking evenly on top for venting purposes while cooking.
Bake on 400 degrees, brush top with one beaten egg yolk, make slits on the top and cook till nicely browned on top around an hour.