Ingredients
1 3/4 C flour
1/4 C Parmesan cheese
2 Tbsp parsley
1/2 tsp salt
1/4 tsp pepper
1 stick + 4 Tbsp butter
3 to 4 Tbsp water
2 C chicken broth
1/4 lb onion, chopped
2 C yams, diced
3/4 to 1 tsp sage
1/4 tsp pepper
2 carrots, cut into 1/4 inch rounds
2 C broccoli
1/2 C diced celery
3 C chicken, in bite size pieces
1 egg, beaten
Directions
In a large bowl, combine 1 1/2 C flour, Parmesan, parsley, salt, and pepper.
Cut in 1 stick butter.
Sprinkle in ice water.
Form a ball, divide in half.
Press each portion into a disc.
Wrap in plastic wrap and refrigerate for at least 30 minutes.
In a large saucepan, bring chicken broth to a boil.
Add onions, yams, sage, and pepper, and cook until yams are tender.
Add carrots, celery, and broccoli, and let cook about 5 minutes.
In a small bowl, blend remaining flour and remaining butter.
Increase heat to high and add flour mixture a little at a time, til thickened (about 2 minutes).
Remove from heat and add chicken.
Preheat oven to 425.
Put crust in a 9 inch pie plate.
Cover with remaining crust.
Cut steam vents.
Baste with beaten egg.
Bake 15 minutes.
Reduce temp to 325 and bake another 10 to 15 min.
Notes
Recipe handed down by my Mom. The filling could use some work, but the crust is AWESOME.
