+preparation 25 minutes
+to cook 1 hour 5 minutes
+cooling 30 minutes
*Ingredients :
° 85 g (6 tablespoons) soft unsalted butter
° 40 g (¼ cup) unbleached all-purpose flour
° 15 ml (1 tablespoon) cornstarch
° 125 ml (half a cup) milk
° 1 small onion finely chopped
° 1 carrot, peeled and diced
° 1 celery stalk cut into cubes
° 1 can (284 ml (10 oz) undiluted thickened chicken broth
° 80 g (1 cup) russet potatoes, peeled and cubed
° 255g (1 cup) diced cooked chicken (half a store-bought roast chicken, approx)
° 75 g (½ cup) frozen peas
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° 300g (2 c) un-bleached flour
° 2.5 ml (half a teaspoon) salt
° 225 g (1 cup) cold unsalted butter, cubed
° 60 ml (half a cup) ice water
° 15 ml (1 tablespoon) white vinegar
° brushing milk
* Preparation :
In a bowl, combine 55 g (a cup) of butter with the flour. Keep the butter filled.
In a bowl, dissolve the cornstarch in the milk.
In a large saucepan over medium heat, saute onion, carrot, and celery in remaining butter. Salt and Pepper. Add broth and potatoes. The mixture is boiled. Cover and simmer for 10 minutes or until vegetables are tender, but no more. Add the filled butter and bring to a boil, stirring gently with a wooden spoon. Add milk and cornstarch mixture and bring to boil again. Adjust spices. My heart is chicken and peas. Cover the surface directly with plastic wrap. Leave it to cool while preparing the dough.
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In a food processor, mix flour and salt. Add the butter and stir a few seconds at a time until the butter is the size of a pea. Add water and vinegar and mix again until dough begins to form. Add water as needed. Take the dough out of the food processor and make two disks with your hands. Cover in plastic wrap and place in the refrigerator for 30 minutes.
Place the rack at the bottom of the oven. Preheat oven 200°C (400°F).
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