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Title: Chicken Pot Pie Categories: Meats, Chicken Yield: 4 Servings 3 lb Chicken legs and thighs 1/4 c Carrots; sliced 1/4 c Celery; sliced 1/4 c Onion; sliced 1/2 ts Salt 1/8 ts Thyme 1/2 Bay leaf 2 Sprigs parsley 1 Clove -water 3 tb Butter 1/2 c Mushrooms; sliced 3 tb Flour 2 c Chicken broth 2/3 c Frozen peas; defrosted 1/2 c Frozen pearl onions; defrost 1 9-inch pastry circle; baked The day before making the chicken pot pie, combine chicken legs and thighs with sliced carrots, celery, onion and seasonings in a saucepot. Cover with water. Bring to a boil and simmer covered, 30-4- minutes until chicken is tender. Remove Chicken from broth and refrigerate. Strain broth and boil, uncovered until redued to 2 cups. Refrigerate. Next morning remove chicken from bones and any congealed fat from broth. Dice chicken. To make pot pie, heat butter in a pan and saute mushrooms until tender. Add flour and continue to to cook and stir for 2 minutes. Stir in broth and cook stirring, until mixture is thickened. Add peas, pearl onions, and cut up chicken. Spoon into a 9-inch round buttered 6-cup casserole. Place baked pastry circle on top and bake at 350 degrees F for 15 to 20 minutes or until bubbling. Note: Recipe may be doubled. May be divided into individual casseroles if desired Posted to MM-Recipes Digest V5 #007 by "Robert Ellis" |