Chicken Tort

Make the dough: Cut the softened butter into small pieces and combine with the flour

Knead with your fingertips or a pastry blender until it forms a crumbly texture

Add the lukewarm chicken broth, one tablespoon at a time, mixing quickly with a fork

Knead 3-4 times to form a ball, without worrying about achieving a smooth and uniform dough

Place in a plastic bag and refrigerate for 1 hour

Then, on a lightly floured surface and using a rolling pin, roll out the dough to a thickness of about 1/8 inch

Use this to line the bottom and sides of a refractory mold

Place the mold in a moderate oven (170°C) and bake until golden brown

While the dough is baking, prepare the white sauce: Melt the butter over low heat

Add the flour, salt, milk, all at once, mixing constantly with a whisk

Add the green beans and cooked chicken, then add the mustard and English mustard

Continue cooking, stirring constantly, until the mixture thickens and bubbles

Place the sauce on the baked dough and sprinkle with Parmesan cheese

Using any leftover dough, create a lattice pattern over the filling

Bake in a moderate oven (170°C) until the lattice is golden brown.