-
1
Dough Preparation:
-
2
Mix the flour and a pinch of salt.
-
3
Add pieces of butter and mix with fingertips to obtain a crumbly dough.
-
4
Mix in the parmesan cheese.
-
5
Make a well in the middle of the flour, add the whisked egg and 30 millimeters of cold water.
-
6
Mix with your fingertips to obtain a smooth dough.
-
7
Shape the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
-
8
Filling Preparation:
-
9
In a large saucepan of boiling salted water, cook the potatoes, carrots, and parsnips for 10 minutes or until they are tender.
-
10
Drain the cooked vegetables.
-
11
White Sauce Preparation:
-
12
In a saucepan, melt the butter and brown the garlic.
-
13
Remove from heat and stir in the flour.
-
14
Retutn to heat and cook on low heat for 2 minutes.
-
15
Gradually add the stock, stirring constantly until the sauce thickens a bit.
-
16
Season with salt and pepper. Set aside.
-
17
Cut the bacon and chicken into small pieces.
-
18
In a skillet, saute the bacon and chicken breasts.
-
19
Preheat oven to 360F.
-
20
Divide the dough in 2 pieces.
-
21
Roll out 1 piece of dough and spread it in a round baking dish.
-
22
Add the cooked vegetables, zucchini, chicken, bacon, white sauce, and chives.
-
23
Roll out the other piece of dough, place on top of the pie leaving a 2/3 centimeter overhang. Wet the overhang with a little bit of water and fold it inwards while squeezing so the dough to sticks to the edge.
-
24
Make a few small cuts in the middle of the top piece of dough for better cooking.
-
25
Brush the dough with a beaten egg diluted in a little bit of water or milk.
-
26
Bake for 45 minutes. If the dough is browns too much before the end of the cooking time, cover the pie with aluminum foil.
