- Filling: 2 pounds cooked, diced chicken (I use breast, but any parts are great)
- 2 carrots peeled and diced
- 1 zucchini, diced
- 1 c of frozen green beans
- 5 tbsp butter
- 1 med. onion
- 5 tbsp unbleached all-purpose flour
- 1 c canned chicken broth
- 1 c milk
- ¼ c Cognac or dry white wine
- 1 tsp salt
- ¼ tsp freshly ground pepper
- 1 ½ c unbleached all purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp canola oil
- 6 oz plain yogurt or whole milk
Preheat oven to 350 degrees F. Blanch the carrots in boiling salted water for 3 minutes. Add the zucchini and cook 1 more minute. Drain and run under cold water. Set aside.
Melt the margarine in a large saucepan over medium heat and add the onions. Cook until translucent. Add the flour; cook, stirring constantly for about 2 minutes, and do not let the flour brown.
Add the broth and cook, stirring constantly, until thickened. Stir in the milk and Cognac. Cook over low heat until thick (about 3 minutes).
Stir in the salt, and pepper, and simmer for a minute. Add the chicken and vegetables, mix gently into the cream sauce, and remove from heat. Pour the chicken/vegetable filling into a deep 2-quart casserole dish.
In a large bowl, mix together the flour, sugar, baking powder, and salt. In a smaller bowl, mix together the oil and yogurt. Fold the oil mixture into the dry ingredients with a fork. Using your hands, working the dough as little as possible, form it into a ball. Turn the dough onto a clean surface. Cut the dough in half, place on half on top of the other, and press down. Repeat 2 to 3 times.
With pressure from your hands, flatten the dough into a circle to fit your casserole dish and place it over the filling. Place the dish on a baking sheet and bake on the middle rack until the crust is golden, about 30 minutes. Serve immediately. Makes 6 portions.