Crust:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15 minutes before using)
1/4 cup vegetable shortening, chilled (used butter crisco)
3 to 4 Tbsp ice water
To prepare the dough, combine the flour and salt in a food processor. Add the chilled butter cubes and pulse 5 times to combine. And the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter. Slowly stream in ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers. Empty the food processor, placing the dough on a clean surface. Use your hands to mold into a ball, then flatten the ball into a disk. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days, before rolling.
Filling:
4 Tbsp. butter
1 parsnip, pealed and sliced very thin
1 turnip, pealed and diced
3 small red potatoes, pealed and diced
3 ribs of celery, sliced
2 carrots, sliced (note to self: next time add more, 2 is all I had)
Onion, one half - diced
10 stalks of asparagus (yes, odd, but trying to use them up)
2 boneless chicken breasts
1/2 c. flour
1 1/2 c. milk
2 3/4 c. chicken stock (= one yellow box of natural chicken stock)
one chicken bouillon cube
a few generous pinches of oregano
a big pinch of ground rosemary
a dash of tyme
about a tsp. of garlic
salt and pepper t.t.
Preheat oven to 375°F. In a small sauce pan, bring the (approximate 2 3/4 c. - or one container of chicken stock to a simmer. Cut the raw chicken breasts in half and add to the simmering stock. Cook until the chicken is done (15ish minutes?). Remove chicken and shred, set aside. Add one chicken bouillon cube to the stock. Set aside.
In a large skillet, over medium heat, melt 4 Tbsp. of butter. Add the onions, carrots, celery, parsnip, turnip, potato and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more. Whisk in the 2 3/4 cups of chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often. Add the chicken meat, asparagus (peas would be good, too) and seasonings, stir well. Taste and adjust seasoning if necessary. Pour into whatever dish you are using. This exact recipe filled a 9" pie plate, and 2-16oz. ramekins (a 9x13" pan would be about right, I think)
Roll the chilled dough out onto a floured surface (try to roll it the exact shape of the dish you are using). When it's about a 1/4 inch thick, place it on top of the filling and tuck the ends under itself. Press against the edge of the dish. Brush with either an egg wash (one egg + 1 Tbsp. water) or some milk. Make a few slits in the crust. Bake for about 30 minutes, or until the top is golden and it's bubbly. (note to self: put a piece of aluminum foil on the rack right below the dish as it bubbled over in the oven) Enjoy!
