Chicken flowerpot pie

Yield: 1 Servings

Measure Ingredient
2 cups All-purpose flour
1 teaspoon Salt
1½ cup Butter or margarine, chilled and cut into thin slices
3 tablespoons Shortening
⅓ cup Ice water FILLING:
1 \N Broiler/fryer chicken (3 to
4 \N Pounds), cut up
2 quarts Water
1 \N Bay leaf
1 \N Garlic clove, minced
1½ cup Fresh or frozen cut green beans
1½ cup Thinly sliced carrots
1 cup Diced peeled potatoes
½ teaspoon Dried basil
½ cup Sliced fresh mushrooms
1 pack (10 ounces) frozen peas
1 can (16 ounces) whole tomatoes, drained and chopped
4 tablespoons Butter or margarine
¼ cup All-purpose flour
1 cup Heavy cream
2 \N Egg yolks Salt and pepper to taste GLAZE:
1 \N Egg yolk 1 tablespoon cold water OTHER MATERIALS NEEDED:
6 \N New clay flowerpots (4-inch 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 1-½ 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 1-½ cups of filling; leaving about ½-in. headroom; set aside. Roll pastry to ⅛-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

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