Recipe by: Designs by Jeanne R
Living in Tucson, we don’t have to worry about many cold nights. On those few nights when a little warming up is in order, nothing is better than some good old fashioned, comfort food straight from the oven.
For the Filling:
5 medium potatoes, cubed into bite sized pieces
1 medium onion, chopped
1/2 red or orange bell pepper, chopped
3/4 cup frozen lima beans or peas
several large mushrooms, chopped
1 teaspoon salt
fresh ground pepper
1 – 2 cloves garlic, minced
fresh thyme, leaves from several sprigs
1 teaspoon Worcestershire sauce
1 – 3/4 cups chicken broth
1 lb or so of chicken, cubed
1/4 cup flour
For the crust:
Use the dough recipe found here.
milk, for brushing the top of the crust
Parmesan cheese & paprika for sprinkling on top
Place all of the ingredients (except the frozen lima beans) in a small roaster pan, and stir to mix in the flour & seasonings. Cover & bake in a 375 F oven for about 45 minutes or until the chicken & vegetables are cooked and tender. Towards the end of the cooking time, stir in the lima beans. Taste & adjust the seasonings. Place the chicken & vegetable mixture in a casserole dish which has been sprayed with cooking spray. Set this aside while you make the dough.
Roll the dough out to about 1/4″ thickness on a floured board, & so that it is large enough to cover the top of the casserole dish. Place the dough over the top of the chicken mixture, and using a sharp paring knife, cut the dough so that it rests just inside the casserole dish. Brush with milk, & sprinkle with Parmesan cheese, & a little paprika. Cut slits in several places to allow steam to escape.
Bake in a 450 F oven for about 15 – 20 minutes or until the crust is baked through & golden. Serve immediately.
Of course you can substitute any of your favorite vegetables in place of what I’ve used here. Chopped broccoli, carrots, celery are a few ideas of vegetables that would fit in nicely here.