Karen's chicken pot pie

6 servings

Ingredients

Quantity Ingredient
2 cups All-Purpose Flour
2 tablespoons Fresh Parsley, finely
Chopped
3 pounds Frying Chicken, cut up
¼ cup Celery Leaves, chopped
3 tablespoons Fresh Tarragon, chopped or
1 tablespoon Dried Tarragon
4 tablespoons Unsalted Butter, or
Chicken Fat skimmed from
Broth
1 medium Onion, chopped (1 cup)
1 cup Cooked Carrots, diced
1 cup Cooked Peas
1 cup Cooked Potatoes, diced
½ teaspoon Salt
⅔ cup Shortening
7 tablespoons Ice Water
1 Bay Leaf
1 teaspoon Salt
¼ teaspoon Pepper, freshly ground
⅓ cup All-Purpose Flour
½ teaspoon Salt
¼ teaspoon Pepper
1 cup Heavy Cream or Milk
1 Egg Yolk, beaten with
1 tablespoon Water

Directions

PARSLEY PASTRY

STEWED CHICKEN

CREAM SAUCE

VEGETABLE FILLING

Parsley Pastry: In a large bowl combine 2 cups flour, parsley and ½ 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 ¼ 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 ¼ cup into medium saucepan, or melt butter. Add onion and saute until transparent, 3-5 minutes. Stir in ⅓ cup flour, ½ ts salt and ¼ 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

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