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This recipe is great for freezing. I put the filling in my Emile Henry Gratinee bowls, top with crust and put the whole thing in a freezer bag. Once they are frozen the dishes can be stacked to take up less space. I can get 4 or 5 individual servings from this recipe. Sometimes I double it so I can have extra to freeze.


1 cup all purpose flour
1/2 cup grated Parmesan cheese
8 tablespoons unsalted butter, chilled, cut into small pieces
3-4 tablespoons milk


2 tablespoons unsalted butter
1 large onion chopped
1 large carrot chopped
2 large potatoes
3 tablespoons all purpose flour
2 cups chicken broth
2 cups cubed cooked chicken
1 cup peas (fresh or frozen)
1 cup half and half
1 teaspoon dried tarragon
salt and pepper to taste

To make the crust, stir the flour, Parmesan, and salt together in a bowl. Using a pastry blender or two knives, cut the butter into the flour mixture until it looks like coarse meal. Pour in 3 tablespoons of milk and mix quickly with a fork until moistened. If the dough is dry add one more teaspoon of milk. Gather the dough together and wrap in plastic wrap and chill in the refrigerator while you make the filling.

To make the filling, melt the butter in large non-stick pan. Add the onion, carrot and potatoes and cook, stirring, until the onion is softened. Add the flour and stir for one minute until the vegetables are coated. Stir in the broth. Bring to a boil and reduce the heat and simmer until slightly thickened, about 3 minutes. Stir in the peas, half and half and tarragon. Simmer about five more minutes. Season to taste with salt and pepper. Spoon the filling into a deep 2 quart baking dish.

On a lightly floured surface, roll out the dough to fit the inside dimensions of the baking dish. Trim off any rough edges. place the dough on top of the filling. Bake in a 400F degree oven until the crust is golden brown, 35-40 minutes.