+For the dough:
°1 shortcrust pastry crust, 28 cm (11 in.)
°1 shortcrust pastry sheet 25 cm (10 in.)
°1 can condensed cream of mushroom soup (284 ml)
°500 ml (2 cups) chicken broth
°1 large chopped onion
°250 ml (1 cup) diced carrots
°125 ml (1/2 cup) celery, diced
°3 small potatoes, diced
°30 ml (2 tbsp.) butter
°45 ml (3 tbsp.) flour
°500 ml (2 cups) diced cooked chicken
°250 ml (1 cup) green peas
°5 ml (1 tsp) salt
°1 pinch of pepper
°Chopped fresh parsley to taste
Preheat oven 205°C (400°F).
Dissolve the cream of mushroom soup in the chicken broth.
Sauté the onion and diced vegetables in the butter for 2 to 3 minutes.
Sprinkle with flour and stir. Pour in the soup and broth mixture. Bring to a boil while stirring. Incorporate the rest of the ingredients.
Place the largest crust in a 25-cm (10-inch) pie plate. Pour the mixture onto the plate and cover with the second crust. Cut the excess dough then seal the two layers with a little water. If desired, make a few incisions on top of the pâté.
Bake for 20 to 30 minutes, until the pastry is golden brown.