Directions:
- For Crust: in a food processor combine the first 4 ingredents and pulse to combine. Add egg yolk and 1 Tbls of water. Pulse until starts to form a ball. If mixture is too wet or too dry add flour or water to get the right consistency.
- Turn out onto a floured surface and knead a few times. Form into a disk, wrap in plastic wrap and refridgerate until ready to use.
- When ready to use remove from fridge about 20 minutes to allow to warm up.
- To make the filling:.
- Coat bottom of stock pot with olive oil and put over medium heat.
- Add onions, celery, and carrtos.
- Sprinkle with salt and saute for 7 to 8 minutes.
- Add garlic and sweat for 2 to 3 more minutes.
- Add Chicken and Chicken stock.
- Stock should cover chicken if not then add enough water to cover chicken.
- Bring to boil and then simmer for 30 minutes.
- While chicken is simmering: coat squash with oil and salt and roast in over at 350 for about 15 minutes until cooked.
- When chicken is cooked, remove it and the veggies from the stock.
- Remove meat from bones and stir in bowl withy veggies. add squash.
- Add salt if needed.
- Stir in green beans and sage.
- Melt 4 Tbls butter in saucepan.
- Add flour and stir to combine. Cook for 6 to 7 minutes.
- Whisk in the stock made when the chicken boiled.
- Bring to a boil and simmer until has a gravy like consistency - about 20 minutes.
- Preheat oven to 375.
- Put chicken mixture into a 2 quart casserole idsh and ladle gravy over until dish is 3/4 filled.
- Dust work surface with flour and roll out dough to the shape of the casserole. Drape over dish and press edges around edge of dish.
- Cut a couple of vents in top and brush with egg wash.
- Bake for 30 to 35 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 6571.04 Kcal (27512 kJ) | ||
| Calories from fat | 3594.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 399.35g | 614% | |
|---|---|---|---|
| Cholesterol | 2304.32mg | 768% | |
| Sodium | 21602.77mg | 900% | |
| Potassium | 7209.82mg | 153% | |
| Total Carbs | 482.29g | 161% | |
| Sugars | 70.13g | 281% | |
| Dietary Fiber | 47.77g | 191% | |
| Protein | 273.71g | 547% | |
| Vitamin C | 99mg | 165% | |
| Vitamin A | 5.5mg | 183% | |
| Iron | 90.5mg | 503% | |
| Calcium | 2568.6mg | 257% | |
| Amount Per 100 g | |||
| Calories | 171.89 Kcal (720 kJ) | ||
| Calories from fat | 94.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.45g | 614% | |
|---|---|---|---|
| Cholesterol | 60.28mg | 768% | |
| Sodium | 565.09mg | 900% | |
| Potassium | 188.6mg | 153% | |
| Total Carbs | 12.62g | 161% | |
| Sugars | 1.83g | 281% | |
| Dietary Fiber | 1.25g | 191% | |
| Protein | 7.16g | 547% | |
| Vitamin C | 2.6mg | 165% | |
| Vitamin A | 0.1mg | 183% | |
| Iron | 2.4mg | 503% | |
| Calcium | 67.2mg | 257% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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