Chicken flowerpot pie

Yield: 1 Servings -

Ingredients:

2 c All-purpose flour
1 ts Salt
1 1/2 c Butter or margarine -chilled and cut into thin -slices
3 tb Shortening
1/3 c Ice water -FILLING:
1 Broiler/fryer chicken (3 to
4 Pounds) cut up
2 qt Water
1 Bay leaf
1 Garlic clove minced
1 1/2 c Fresh or frozen cut green -beans
1 1/2 c Thinly sliced carrots
1 c Diced peeled potatoes
1/2 ts Dried basil
1/2 c Sliced fresh mushrooms
1 pk (10 ounces) frozen peas
1 cn (16 ounces) whole tomatoes -drained and chopped
4 tb Butter or margarine
1/4 c All-purpose flour
1 c Heavy cream
2 Egg yolks Salt and pepper -to taste -GLAZE:
1 Egg yolk 1 tablespoon cold -water -OTHER MATERIALS NEEDED:
6 New clay flowerpots (4-inch

Instructions:

-diameter) -Vegetable oil -Aluminum foil -Decorative seed packets -glued onto wooden craft -sticks In a large mixing bowl combine flour and salt. Using a pastry blender cut in butter and shortening until mixture resembles coarse meal (work quickly so the butter does not soften). Sprinkle with ice water; rapidly blend together with a fork. Gather the dough into a ball then flatten into a circle. Wrap in foil; chill at least 3 hours or overnight. For filling place chicken water bay leaf and garlic in a Dutch oven. Bring to a boil; reduce heat and cook for 30-40 minutes or until chicken is tender. Rem ove and debone chicken; set aside. Skim fat from the stock. Add beans carrots potatoes and basil; cover and simmer 12-15 minutes or until the vegetables are tender. Add mushrooms peas and tomatoes; cover and simmer for 3-5 minutes. Drain vegetables and reserve stock; set aside. Melt butter in another large kettle. Whisk in flour and cook until bubbly; stir in 1-1/2 cups of reserved stock. Discard remaining stock. In a small bowl stir together cream and egg yolks. Whisk into the sauce; remove from heat. Season with salt and pepper. Gently fold in reserved chicken and vegetables. To assemble flowerpots brush the outside of pots with vegetable oil. Line each pot with a 15-in. x 12-in. piece of foil; pressing the foil gently down into the pot and being careful not to tear it. Fill each pot with about 1-1/2 cups of filling; leaving about 1/2-in. headroom; set aside. Roll pastry to 1/8-in. thickness; cut six 6-in. circles. Place one circle on each flowerpot turndown the edges and flute the ends. Cut three sma ll steam holes in the center of each pastry. In a small bowl lightly beat glaze ingredients; brush on top of each crust. Place flowerpots on a baking sheet. Bake at 425! for 30-35 minutes or until the crust is browned and the filling's hot and bubbly. Place one stick with a seed packet in each pot before serving. Yield: 6 servings. From the files of Al Rice North Pole Alaska. Feb 1994