The Baker Sisters

Makes 8 servings (original recipe found in Gourmet magazine from the Dahlia Lounge)

Crust Ingredients

• 1 ¼ cups all purpose flour
• ½ teaspoon salt
• ½ cup (1 stick) chilled, unsalted butter, cut into ½ inch cubes
• 3 tablespoons ice water

Filling Ingredients

• 7 tablespoons butter, room temperature, divided
• 5 tablespoons all purpose flour
• 2 tablespoons olive oil
• 8 ounces sliced mushrooms (I like crimini)
• 1 cup chopped onion
• 1 cup ½ inch cubes celery
• 1 cup ½ inch cubes peeled carrots
• 1 ½ tablespoons chopped fresh thyme
• 1 garlic clove, minced
• 1 cup dry white wine (Columbia Crest, Semillon chardonnay)
• 2 ½ cups chicken broth (Pacific Natural Foods)
• 2-3 chicken breasts, cubed (baked in salt, pepper and a little olive oil)
• 1 ½ cups frozen green peas
• 1 cup par cooked cubed potatoes
• 1/3 cup whipping cream
• 1/3 cup chopped fresh Italian parsley

Season chicken breasts with salt and pepper. Drizzle a small pan with olive oil. Bake until cooked through (about 400 degrees for 15 minutes or so). While the chicken is baking, boil potatoes until almost cooked through.

Crust Directions

1. Blend flour and salt in processor.
2. Add butter and blend, using pulse button, until it resembles coarse meal.
3. Add 3 tablespoons ice water; blend until moist clumps form, adding more ice water b teaspoonfuls if dough is dry.
4. Gather dough into ball; flatten into rectangle.
5. Wrap in plastic; chill at least one hour (I usually skip this step :0 and only refrigerate as long as it takes to get the filling made).
6. Roll into rectangle.

Filling Directions

1. Mix 5 tablespoons butter and flour in small bowl until smooth.
2. Melt 2 tablespoons butter with oil in large wide pot over medium-high heat.
3. Add mushrooms, onion, celery, and carrots; sauté until vegetables start to soften and brown, about 10 minutes.
4. Add thyme and garlic; stir 3 minutes.
5. Add wine; boil until almost evaporated, about 3 minutes.
6. Add 2 ½ cups chicken broth; bring to simmer.
7. Add butter-flour mixture, 1 tablespoon at a time; whisk until incorporated and mixture boils.
8. Reduce heat; simmer until sauce thickens, stirring often, about 5 minutes.
9. Stir in chicken, potatoes, peas, cream and parsley; bring to simmer.
10. Season with salt and pepper.

Preheat oven to 425 degrees. Transfer filling to 9×13” pyrex, place crust on top. Bake until crust is golden brown (about 20 minutes). Let rest 5 minutes.