Chicken flowerpot pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -PASTRY: | ||
| 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 | Broiler/fryer chicken (3 to | |
| 4 | Pounds), cut up | |
| 2 | quarts | Water |
| 1 | Bay leaf | |
| 1 | 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 | Egg yolks Salt and pepper to taste GLAZE: | |
| 1 | Egg yolk 1 tablespoon cold water OTHER MATERIALS NEEDED: | |
| 6 | New clay flowerpots (4-inch diameter) Vegetable oil Aluminum foil Decorative seed packets glued onto wooden craft sticks | |
Directions
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