Note: This serves 6-8 people
2 C. flour
1 tsp baking powder
1/8 tsp salt
6 Tbsp cold butter
2 Eggs, divided
1/2 C. milk
4 Tbsp. butter
4 Tbsp. flour
1 C. milk
1 C. chicken broth
1 tsp. garlic powder
1/2-1 tsp salt
1/4 tsp pepper
1/2 tsp each sage, thyme and parsley
1/4 tsp each rosemary and basil
1 C. cooked cubed chicken (about 1 breast)
1 C. frozen vegetables (or fresh veggies diced and cooked to tender)
1 C. small curd cottage cheese
Grease a 1 1/2 to 2 quart casserole dish.
In a food processor mix 1 cup flour, baking powder and salt.
Pulse in butter until mixture looks grainy and all of the butter is incorporated.
Set aside 2 tsp. egg and mix the rest with the milk.
Pulse egg mixture into flour mixture.
Add the additional cup of flour and pulse until the dough is slightly sticky, but all comes together in a ball in the food processor.
Divide the dough in half. Roll have the dough out and place in the greased pan all the way up the sides.
For the filling, melt the butter in a sauce pan.
Add the flour until it smooth.
Mix in the chicken, vegetables and cottage cheese.
Mix the reserved egg with 1 tsp water and brush on the crust.
Bake for 30 to 35 minutes until golden brown.