 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
|
This recipe looks fussy but doesn't take long to assemble...plus it gives me time to put my feet up and read the paper while it bakes, says Gail Cory-Betz of Newport, Washington. It's nice with just a salad and some fruit. Ingredients:
1/2 cup plus 1 tablespoon king arthur unbleached all-purpose flour |
1/2 teaspoon baking powder |
dash salt |
3 tablespoons cold butter |
2 tablespoons beaten egg |
1/4 cup buttermilk |
filling: |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1 cup 2% milk |
1 tablespoon chicken bouillon granules |
dash poultry seasoning |
dash onion powder |
1/2 cup cubed cooked chicken |
1/2 cup frozen mixed vegetables |
1/2 cup 4% cottage cheese |
Directions:
1. In a small bowl, combine the flour, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Set aside 1 teaspoon beaten egg; stir remaining egg into buttermilk. Add to crumb mixture; stir until dough forms a ball.
2. Turn onto a floured surface; knead 10 times or until smooth. Divide dough in half. On a lightly floured surface, roll out one portion to fit the bottom of a greased 1-qt. baking dish. Place in dish.
3. In a small saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add the milk, bouillon, poultry seasoning and onion powder. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the chicken, vegetables and cottage cheese. Pour into baking dish.
4. Roll out remaining dough to fit top of dish; place over filling. Brush with reserved egg. Bake at 350° for 30-35 minutes or until golden brown. Yield: 2 servings.
|
|