jan-feb-2021

Directions 1 . Preheat oven to 400 °F. 2 . Prepare an 8 -by- 8 -inch casserole dish by lightly coating with butter.* 3 . In a large bowl, combine flours, salt, garlic powder and cheese. Grate the cold butter into the mixture and mash with a pie cutter or fork so that butter is integrated fully and broken down into pea-sized pieces. Add whole egg and mix thoroughly, working with hands. Divide dough into two flat discs and wrap with plastic wrap. Chill while preparing filling, at least 10 minutes. 4 . Combine chopped potatoes and 1½ cup of chicken stock in a microwave-safe container. Season with salt and pepper. Microwave until potatoes are soft, about 5 minutes. When potatoes are ready, transfer potatoes and stock into a blender and add cheese. Blend until smooth. 5 . Heat up olive oil in a large skillet at medium heat and sauté onion, carrots and peas until onions are translucent, about 5 minutes. Season with salt and pepper. Add chopped chicken and thyme and cook for another 3 minutes. Stir in remaining chicken stock. 6 . Once vegetables are tender and chicken is warm, turn off heat and blend in potato mixture. 7 . Cover a surface with parchment paper and dust with flour. Place dough on surface and flatten with hands. Dust the top of the dough with flour and cover with parchment. Using a rolling pin, roll out dough to desired size. Remove top parchment piece and flip dough onto baking dish lifting from underneath the bottom layer of parchment. Gently press into pan. 8 . Add filling to pie and repeat method for top layer of crust. Pinch edges of crust and slit the top to release steam. 9 . Bake for 30 minutes, until crust is golden. *Individual-serve ramekins can also be used. Blue Diamond Growers does not endorse or verify statements made by advertisers within this publication. 1 5 J A N U A R Y – F E B R U A R Y 2 0 2 1