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1
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.
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2
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.
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3
When ready to use remove from fridge about 20 minutes to allow to warm up.
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4
To make the filling:.
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5
Coat bottom of stock pot with olive oil and put over medium heat.
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6
Add onions, celery, and carrtos.
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7
Sprinkle with salt and saute for 7 to 8 minutes.
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8
Add garlic and sweat for 2 to 3 more minutes.
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9
add Chicken and Chicken stock.
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10
Stock should cover chicken if not then add enough water to cover chicken.
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11
Bring to boil and then simmer for 30 minutes.
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12
While chicken is simmering: coat squash with oil and salt and roast in over at 350 for about 15 minutes until cooked.
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13
When chicken is cooked, remove it and the veggies from the stock.
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14
Remove meat from bones and stir in bowl withy veggies. add squash.
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15
Add salt if needed.
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16
Stir in green beans and sage.
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17
Melt 4 Tbls butter in saucepan.
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18
Add flour and stir to combine. Cook for 6 to 7 minutes.
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19
whisk in the stock made when the chicken boiled.
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20
Bring to a boil and simmer until has a gravy like consistency - about 20 minutes.
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21
Preheat oven to 375.
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22
Put chicken mixture into a 2 quart casserole idsh and ladle gravy over until dish is 3/4 filled.
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23
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.
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24
Cut a couple of vents in top and brush with egg wash.
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25
Bake for 30 to 35 minutes.
