Ingredients

• 5 tablespoons butter
• 1 large sweet onion, diced
• 1/4 cup all-purpose flour
• 1 (12 ounce) can evaporated milk
• 1 tablespoon chicken broth base
• 1/2 cup dry white wine
• 1/4 teaspoon pepper
• 3 tablespoons coarsely chopped fresh parsley
• 1/2 cup finely chopped pecans, toasted
• 1/2 cup grated parmesan cheese
• 1 double-crust flaky pie pastry, refrigerated for 30 minutes

Directions

1. Preheat oven to 425°; grease a shallow 2-quart casserole using about 2 teaspoons butter.

2. In a big skillet, melt the remaining butter over medium heat; add in onion; stir/saute for 20 minutes or until caramel-colored.

3. Add in flour; cook, stirring constantly, for 1 minute.

4. Stir in evaporated milk, chicken broth base, wine, and pepper; cook/stirring, for 5 minutes, or until thickened.

5. Remove from heat and stir in the chicken and parsley; spread out in the casserole and sprinkle with the pecans and Parmesan cheese.

6. Roll out pastry to ¼-inch thickness; cut into 1-inch wide strips and arrange them in a lattice design over the filling; reserve any scraps and roll out into additional strips.

7. Bake casserole for 35-40 minutes, or until golden brown.

8. Put any extra rolled-out strips on a cookie sheet and bake during the last 10-12 minutes; serve with the cobbler.

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