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1
Prepare the crust: Pulse the flour, baking powder and salt in a food processor until combined.
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2
Add the butter, one piece at a time, pulsing until the mixture looks like coarse meal.
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3
Separate the egg; refrigerate the egg white.
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4
Beat the egg yolk and milk in a bowl, then add to the food processor, pulsing until the dough comes together.
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5
Turn out onto a lightly floured surface and gather into a ball.
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6
Flatten into a disk, wrap in plastic wrap and chill at least 1 hour.
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7
Meanwhile, make the filling: Preheat the oven to 425 degrees F. Prick the potatoes with a fork and bake directly on the oven rack until tender, about 45 minutes.
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8
Cool slightly, then peel and break into small pieces.
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9
Bring the chicken broth, carrots and thyme to a simmer in a small saucepan over medium heat and cook 2 minutes; cover and keep warm.
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10
Meanwhile, heat the olive oil in a large pot over medium heat.
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11
Add the onion and cook until soft, about 8 minutes.
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12
Sprinkle in the flour and stir until lightly toasted, about 3 minutes.
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13
Add the milk, celery, potato pieces and the warm broth mixture and simmer until thickened, about 15 minutes.
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14
Remove from the heat and stir in the chicken, yogurt, peas and parsley.
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15
Season with salt and pepper.
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16
Transfer the filling to a 2-quart casserole dish.
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17
Roll out the dough on a lightly floured surface until about 1/2 inch thick and slightly larger than the dish.
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18
Beat the reserved egg white in a bowl; brush over the dough and season with salt and pepper.
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19
Press the dough against the sides of the dish.
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20
Place on a baking sheet and bake until the crust is golden brown, 20 to 25 minutes.
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21
Per serving (1 cups): Calories 482; Fat 19 g (Saturated 8 g); Cholesterol 137 mg; Sodium 795 mg; Carbohydrate 47 g; Fiber 5 g; Protein 31 g
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22
Photograph by Kate Mathis
