Recipe from Mar. 2012 issue of Everyday Food magazine:
Make crust (a standard pie crust):
1-1/4 c flour + 1 tsp sugar + 1/4 tsp salt. Cut 1 stick cold butter into small pieces, and incorporate into the flour mixture, until it's a coarse meal. Add 5 TBSP ice water and form dough into a disk. Wrap tightly in plastic and refrigerate for an hour.
-Preheat oven to 375
-Melt 5 TBSP butter in a large pot over med-hi heat.
-Add 1 onion (diced small) and 1/2 head cauliflower (cut into small florets), and cook until softened, about 8 minutes.
-add 3 cloves diced garlic and 2 TBSP curry powder, and cook for about 30 seconds.
-Add 1/2 cup flour and stir to coat vegetables.
-Slowly add 4 cups chicken stock while stirring. Bring to a boil and simmer for about 7 minutes.
-Stir in 1/4 lb frozen cut green beans and 3 cups shredded cooked chicken. Season to taste with salt & pepper. Pour filling into a 2-quart baking dish.
-Roll out dough to 1/8" thick, and lay on top of the pan. Gather the overhanging edges inward to form a rough crust. Cut a few slits in the dough, to vent.
-Place dish on a rimmed baking sheet and bake for 45-50 minutes, until crust is golden and filling is bubbling around the edges. Let cool 15 minutes before cutting.
