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Karen's chicken pot pie
Artist: _
Categories: Chicken, Poultry, Tarts & Pies
Yield: 6
Rating: 0
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Ingredients:
PARSLEY PASTRY
2 cupAll-Purpose Flour
2 tbspFresh Parsley, finely
Chopped
1/2 tspSalt
2/3 cupShortening
7 tbspIce Water
STEWED CHICKEN
3 lbsFrying Chicken, cut up
1/4 cupCelery Leaves, chopped
3 tbspFresh Tarragon, chopped or
1 tbspDried Tarragon
1 Bay Leaf
1 tspSalt
1/4 tspPepper, freshly ground
CREAM SAUCE
4 tbspUnsalted Butter, or
Chicken Fat skimmed from
Broth
1 medOnion, chopped (1 cup)
1/3 cupAll-Purpose Flour
1/2 tspSalt
1/4 tspPepper
1 cupHeavy Cream or Milk
VEGETABLE FILLING
1 cupCooked Carrots, diced
1 cupCooked Peas
1 cupCooked Potatoes, diced
1 Egg Yolk, beaten with
1 tbspWater
Procedures:
1Parsley pastry: in a large bowl combine 2 cups flour, parsley and ?ts salt.
2With pastry blender or 2 knives, cut in shortening until mixture resembles peas.
3Add ice water, a tablespoon at a time, tossing with a fork until all is moistened.
4Gather dough into a ball.
5Form dough into a disc shape.
6Wrap in waxed paper and refrigerate at least 30 minutes.
7Stewed chicken: in a 4 quart saucepan combine chicken, celery leaves, tarragon, bay leaf, 1 ts salt and ?ts pepper.
8Add cold water to cover.
9Bring to a boil over high heat.
10Reduce heat.
11Cover and simmer for 45 minutes to one hour until chicken is very tender.
12Remove chicken with tongs and cool.
13Strain broth and refrigerate.
14When chicken is cool enough to handle, discard skin and remove meat from bones.
15Cut meat in pieces.
16Wrap and refrigerate.
17Cream sauce: skim fat from top of cold broth.
18Measure ?cup into medium saucepan, or melt butter.
19Add onion and saute until transparent, 3-5 minutes.
20Stir in 1/3 cup flour, ?ts salt and ?ts pepper. mi
 
 
 
 

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