Home - By Category - Recipe - Cyberealm Page 2 | Poultry Page 10

Karen's Chicken Pot Pie

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: KAREN'S CHICKEN POT PIE
 Categories: Cyberealm, Poultry
      Yield: 6 Servings
 
MMMMM-----------------------PARSLEY PASTRY----------------------------
      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
 
  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
 
MMMMM

Display Recipe for Import.