Ingredients

The following ingredients have 8 Servings
  • 2½ AP flour
  • 1¼ teaspoons salt
  • 6 tablespoons unsalted butter, chilled and cubed
  • ½ cup shortening
  • ¼ cup cold water
  • 1 egg plus 1 tablespoon water
  • 2 tablespoons butter, melted
  • 2 tablespoons AP flour
  • 1 tablespoon Olive Oil
  • 1 small Vidalia onion, chopped
  • 2 large carrots, peeled and sliced
  • 1½ stalks celery, chopped
  • 2 cloves garlic, minced
  • 5 Portobello or button mushrooms, sliced thin
  • 1 tablespoons fresh thyme, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • ½ cup stock or bone broth
  • ½ cup half and half
  • 2 cups cooked chicken breast, shredded
  • 1 cup blanched string beans, chopped
  • Salt and Pepper to taste

Instruction

  • In a small bowl, whisk melted butter and flour. Set aside.
  • In a large frying pan over medium heat, saute onion, carrots, celery, and garlic in olive oil. Season with salt and pepper as needed. Once the onions are clear, add the mushrooms, thyme, and parsley. Once the mushrooms have cooked down, add the roux and pour the bone broth (or stock) a little as you go. Add the half and half and keep stirring until thickened. Finally, add the chicken and string beans. Toss and season again if needed with salt and pepper.
  • Remove from the heat and proceed with the pastry shell.