*Preparation
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.
Enjoy !
