my god, 世上还真有这东西：
Ingredients
Roasted Vegetables:2 cups baby carrots
1 cup frozen pearl onions, thawed
4 medium potatoes, peeled and cut into 1/2-inch pieces
1 tablespoon Market Pantry™ vegetable oil
Black Pepper Crust:3/4 cup Market Pantry™ milk
1 teaspoon cider vinegar
2 cups Market Pantry™ flour
1 Tablespoon baking powder
1 1/2 teaspoons black pepper
1/4 teaspoon baking soda
1 teaspoon Market Pantry™ salt
1/3 cup shortening
1 teaspoon grated lemon peel
Sauce With Chicken:1/4 cup Market Pantry™ butter
2 leeks, white and pale green parts only, sliced
1/3 cup Market Pantry™ flour
2 cups Market Pantry™ chicken broth from two 14.5-oz. cans
1 teaspoon Market Pantry™ salt
1/2 teaspoon Archer Farms™ dry basil leaves
1/2 teaspoon Archer Farms™ dry thyme leaves
2 Archer Farms™ bay leaves
1/8 teaspoon Archer Farms™ cinnamon
3/4 cup Market Pantry™ heavy cream
1 Archer Farms™ rotisserie chicken, torn into bite-sized pieces, skin and bones discarded (about 3 1/2 cups).
2 tablespoons Market Pantry™ butter, melted
PreparationHeat oven to 425°F.
In a 13x9-inch baking dish, toss baby carrots, pearl onions and potatoes with vegetable oil. Roast 30 to 40 minutes, stirring halfway through roasting, or until vegetables are tender and beginning to brown.
While potatoes roast, make the crust.
For the crust, stir the milk and vinegar together in a small bowl and set aside.
In a large bowl, stir together flour, pepper, baking powder, baking soda, and salt.
Use a pastry blender or fork to blend in shortening until mixture resembles cornmeal.
Stir in lemon peel and milk mixture until soft dough forms.
Gather dough into a ball and cover with plastic wrap; set aside.
While the crust sits, make the sauce.
For the sauce, melt butter over medium heat in a large saucepan.
Add leeks and cook, stirring occasionally until tender, about 4 to 5 minutes.
Stir in flour until no dry lumps remain.
Stir in broth, basil, thyme, bay leaves and cinnamon.
Cook over medium heat, stirring until thickened and bubbly.
Stir in cream and chicken and heat just until hot. Keep warm while you assemble the pie.
Reduce oven temperature to 400°F.
On a lightly floured surface, roll crust dough into a 13x9-inch rectangle and set aside.
Remove roasted vegetables from oven and making sure sauce is bubbly and hot, pour sauce over roasted vegetables, gently stirring it into the vegetables.
Fold crust into quarters. Cut a decorative pattern in folds of crust, if you like.
Place point in center of pie and unfold crust to cover pie.
Gently pull apart your decorative cuts to make vents or cut slits into crust.
Brush with melted butter
Bake 15 to 20 minutes or until golden brown.
Serves 8
