Ingredients
3/4 cup plus 6 tablespoons all-purpose flour, divided1/4 teaspoon baking powder1/4 teaspoon salt3 tablespoons cold butter, divided2 tablespoons buttermilk1 tablespoon canola oil1 to 2 tablespoons cold water4 medium carrots, sliced3 celery ribs, sliced1 large onion, chopped2-1/2 cups reduced-sodium chicken broth2/3 cup fat-free milk2 cups cubed cooked chicken breast1 cup frozen peas1/8 teaspoon pepper1 egg white, lightly beaten
Preparation
In a small bowl, combine 3/4 cup flour, baking powder and salt. Cut in 2 tablespoons butter until crumbly. Add buttermilk and oil; toss with a fork. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 1 hour.
For filling, in a large skillet, melt remaining butter. Add the carrots, celery and onion; saute until crisp-tender. In a small bowl, combine remaining flour with the broth and milk until smooth. Gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, peas and pepper. Transfer to four 16-oz. ramekins; set aside.
Divide dough into four portions. On a lightly floured surface, roll out dough to fit ramekins. Place dough over chicken mixture; trim and seal edges. Cut out a decorative center or cut slits in pastry. Brush with egg white.
Place ramekins on a baking sheet. Bake at 425° for 20-25 minutes or until crusts are golden brown.
