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Feel free to substitute the vegetables in the recipe for diced carrots, fresh corn kernels, diced turnips, sliced celery, cut-up asparagus spears or sliced wild mushrooms. Just add them to the sauté mix and enjoy.
Filling:
3 TABLESPOONS UNSALTED BUTTER
1 MEDIUM-SIZE YELLOW ONION, CHOPPED
1 LARGE RUSSET POTATO, PEELED AND DICED
3 CLOVES GARLIC, MINCED
1 RED BELL PEPPER, DICED
8 OUNCES BUTTON MUSHROOMS, SLICED
1/2 TEASPOON CRUSHED RED PEPPER FLAKES
SALT AND FRESHLY GROUND BLACK PEPPER
1 PURCHASED COOKED ROTISSERIE CHICKEN OR 1 WHOLE STEWED CHICKEN, COOLED
8 OUNCES FRESH GREEN BEANS, CUT INTO 1-INCH PIECES (OPTIONAL)
1 (8-OUNCE) PACKAGE FROZEN PEAS (OPTIONAL)
Sauce:
1/2 CUP (1 STICK) UNSALTED BUTTER
1 CUP ALL-PURPOSE FLOUR
2 1/2 CUPS CHICKEN STOCK, PREFERABLY HOMEMADE
1/2 CUP HEAVY WHIPPING CREAM (OPTIONAL)
DASH OF HOT PEPPER SAUCE, SUCH AS TABASCO
SALT AND FRESHLY GROUND WHITE PEPPER
Crust:
1 CUP (2 STICKS) CHILLED UNSALTED BUTTER
3 CUPS ALL-PURPOSE FLOUR
10 OUNCES CHILLED CREAM CHEESE
1 TEASPOON SALT
1/4 TEASPOON FRESHLY GROUND WHITE PEPPER
1 LARGE EGG
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1st Keep
 rcn723
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