I had several modifications because I decided to make this at the last minute. I have the changes beside each ingredient. I threw a whole chicken in the crock pot(you can learn how here) earlier that morning and had no clue what I was going to do with it until that night. Since I used a crock pot chicken, it fell apart really easy and I just shredded it with my fingers. I did not make the crust, I used a store bought one because evidently I found them on sale and stocked up - my freezer is full of them.
For the Crust: (I did not make the crust-I used store bought)
* 1 cup all-purpose flour, plus more for dusting
* 1/4 teaspoon baking powder
* 1/4 teaspoon fine salt
* 4 tablespoons cold unsalted butter, cut into small pieces
* 1 large egg
* 2 tablespoons 2% milk
For the Filling:
* 2 small russet potatoes
* 4 1/2 cups low-sodium chicken broth(since I did my chicken in a crock pot, I only had to use about a can in addition to the broth that was made while cooking my chicken. I'll probably just add another cup of water the next time I throw my chicken in the crock pot so I won't have to use any cans).
* 5 medium carrots, cut into large chunks
* 1 to 2 teaspoons chopped fresh thyme(yeah, I didn't have that-I just used some from my spice rack)
* 2 tablespoons extra-virgin olive oil
* 1 large onion, finely diced(I'm not a huge onion fan - I used about 1/4-1/2 of an onion)
* 3 tablespoons all-purpose flour
* 1/3 cup 2% milk(I only had 1%)
* 3 stalks celery, sliced(I don't like cooking with celery, so I used 1/2 of a can of green beans instead)
* 3 cups shredded rotisserie chicken, skin removed
* 1/2 cup fat-free plain Greek yogurt(umm, I don't have this, so I used 1/3 cup of light sour cream)
* 1 cup frozen peas(I don't like frozen peas, so I used 1/2 of a can of peas)
* 1/2 cup minced fresh parsley(again, I didn't have fresh, I used some from my spices that I just bought)
* Kosher salt and freshly ground pepper
Prepare the crust: (I used store bought)Pulse the flour, baking powder and salt in a food processor until combined. Add the butter, one piece at a time, pulsing until the mixture looks like coarse meal. Separate the egg; refrigerate the egg white. Beat the egg yolk and milk in a bowl, then add to the food processor, pulsing until the dough comes together. Turn out onto a lightly floured surface and gather into a ball. Flatten into a disk, wrap in plastic wrap and chill at least 1 hour.
Meanwhile, make the filling: Preheat the oven to 425 degrees F. 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. Sprinkle in the flour and stir until lightly toasted, about 3 minutes. Add the milk, celery, potato pieces and the warm broth mixture and simmer until thickened, about 15 minutes. Remove from the heat and stir in the chicken(mine was more "stringy" since I used a crock pot chicken), yogurt, peas and parsley. Season with salt and pepper.
Transfer the filling to a 2-quart casserole dish(I have NO clue how many quarts my casserole dish is-it is a large round CorningWare dish). Roll out the dough on a lightly floured surface until about ? inch thick and slightly larger than the dish. Beat the reserved egg white in a bowl; brush over the dough and 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.
If you make it according to their recipe:
Per serving (1 cups): Calories 482; Fat 19 g (Saturated 8 g); Cholesterol 137 mg; Sodium 795 mg; Carbohydrate 47 g; Fiber 5 g; Protein 31 g
I know I made several modifications, but it was SOOOO good! I was so excited when Isabella and Evan both ate everything on their plate. Isabella even wanted more.