Recipes from Pilgrim's Kitchen

• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup butter, cut into chunks
• 1 egg yolk
• 3 tablespoons cold water

• 1 pound Pilgrim’s Pride boneless, skinless chicken breasts
• 6 tablespoons butter, divided
• 3 cloves garlic, minced
• 1 pound fresh mushrooms, sliced
• 3 green onions, including green tops, chopped
• 1 red bell pepper, chopped
• 1 package (10 ounces) frozen tiny peas
• 3 tablespoons all-purpose flour
• 1 cup milk
• 1/2 teaspoon tarragon
• 1/8 teaspoon nutmeg
• Salt and freshly ground pepper, to taste
• 4 ounces Havarti cheese, cut into small pieces
• 1 egg, lightly beaten (optional)

Pastry Dough: Combine flour and salt; cut in butter with a pastry blender until mixture is the consistency of cornmeal. Add egg yolk and water, one tablespoon at a time, stirring until dough forms a smooth ball. Wrap in plastic wrap and chill while preparing filling. May be prepared a day ahead.

Filling: Cut chicken breasts into small strips or chunks; set aside. Melt 3 tablespoons butter in a 14-inch skillet. Add garlic and chicken; sauté until chicken is almost done. Add mushrooms, green onions, and red pepper, cooking until vegetables are tender. Remove from skillet to a large bowl, stir in frozen peas and set aside.

Melt remaining 3 tablespoons butter in same skillet; stir in flour until blended. Slowly add milk, stirring until smooth and slightly thickened. Blend in seasonings and cheese, then combine with chicken mixture; set aside. Preheat oven to 425°F. Divide dough in half. Roll out one half and fit into a 10-inch, deep dish pie pan, or a 13x9x2-inch baking pan. Roll out remaining dough to make top crust. Fill pan with chicken mixture and fit top crust over filling. Flute edges, pierce crust several times to vent while baking and brush with beaten egg, if desired. Bake at 425°F for about 30 minutes, or until crust is golden and filling is hot and bubbly.

4 to 6 Servings