Karen's chicken pot pie
Yield: 6 Servings MMM
Ingredients:
- 2 c All-Purpose Flour
- 2 tb Fresh Parsley finely Chopped
- 1/2 ts Salt
- 2/3 c Shortening
- 7 tb Ice Water MMMMM-----------------------STEWED CHICKEN----------------------------
- 3 lb Frying Chicken cut up
- 1/4 c Celery Leaves chopped
- 3 tb Fresh Tarragon chopped or
- 1 tb Dried Tarragon
- 1 Bay Leaf
- 1 ts Salt
- 1/4 ts Pepper freshly ground MMMMM------------------------CREAM SAUCE-----------------------------
- 4 tb Unsalted Butter or Chicken Fat skimmed from Broth
- 1 md Onion chopped (1 cup)
- 1/3 c All-Purpose Flour
- 1/2 ts Salt
- 1/4 ts Pepper
- 1 c Heavy Cream or Milk MMMMM---------------------VEGETABLE FILLING--------------------------
- 1 c Cooked Carrots diced
- 1 c Cooked Peas
- 1 c Cooked Potatoes diced
- 1 Egg Yolk beaten with
- 1 tb Water
Instructions:
Parsley Pastry: In a large bowl combine 2 cups flour parsley and 1/2 ts salt. With pastry blender or 2 knives cut in shortening until mixture resembles peas. Add ice water a tablespoon at a time tossing with a fork until all is moistened. Gather dough into a ball. Form dough into a disc shape. Wrap in waxed paper and refrigerate at least 30 minutes. Stewed Chicken: In a 4 quart saucepan combine chicken celery leaves tarragon bay leaf 1 ts salt and 1/4 ts pepper. Add cold water to cover. Bring to a boil over high heat. Reduce heat. Cover and simmer for 45 minutes to one hour until chicken is very tender. Remove chicken with tongs and cool. Strain broth and refrigerate. When chicken is cool enough to handle discard skin and remove meat from bones. Cut meat in pieces. Wrap and refrigerate. Cream Sauce: Skim fat from top of cold broth. Measure 1/4 cup into medium saucepan or melt butter. Add onion and saute until transparent 3-5 minutes. Stir in 1/3 cup flour 1/2 ts salt and 1/4 ts pepper. Mix well. Typed for you by Katherine Smith Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120 Source: Victoria Magazine
