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How to make it

  • 1.If making the crust by hand do the following: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
  • 2.If using pre-made dough (like me), on a flat surface add a little flour and unfold dough. After adding chicken mixture into the baking dish and ramekin, cover with dough and cut off excess pieces with scissors. Brush with egg wash on top.
  • 3.Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add mushrooms and cook until softened, 6 minutes. Add garlic and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables. Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in frozen vegetables and chicken. Season with salt and pepper. Pour filling into baking dish.
  • 4.Bake until crust is golden brown for about 30 minutes. Let cool 10 minutes before serving.

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