Ingredients
2 cups all purpose flour
3/4 teaspoon salt
1 1/4 sticks unsalted butter, chilled, cut into pieces
4 tablespoons ice water
4 tablespoons butter, room temperature, divided
2 tablespoons all purpose flour
2 tablespoons olive oil
12 ounces crimini mushrooms
1 cup shallots, finely chopped
10 sprigs fresh thyme
1 pound sweet Italian sausage, casings removed, in bite-size pieces
2 pounds chicken thighs, boneless, skinless, cut into 1 inch pieces, salted
1/2 cup Madiera
2 cups chicken broth, low-salt
1 cup parsley, chopped
Preparation
CRUST/ Blend 2 c. flour and salt in processor. Add butter and cut in with on/off turns until resembles coarse meal. Add 4 Tbsp. ice water and blend until moist clumps form, adding more water by tsps. if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour and up to 1 day.
FILLING/ Mix 2 Tbsp room temp. butter and 2 Tbsp flour to smooth paste; set aside.
Melt 2 Tbsp butter w/olive oil in large deep cast iron skillet. Add mushrooms, shallots and thyme. Saute until mushrooms are brown, about 8 min. Add sausage; saute until no longer pink, about 7 min. Add chicken; saute until no longer pink on outside, about 5 min. Add Madiera; boil 2 min. Add broth; bring to a boil. Mix in butter-flour paste; simmer until sauce thickens, stirring often, about 3 min. Mix in parsley. Season with salt and pepper.
Preheat oven to 400 degrees F. Roll out dough on floured surface to a 13-14 inch round. place atop filling. trim overhang to 1 inch. Fold overhang under, crimp edge.
