Chicken leg pie

Yield: 6 Servings

Measure Ingredient
6 \N Chicken legs w thighs
6 tablespoons Butter
4 slices Bacon; cut in small pieces
2 mediums Onions; finely chopped
1 \N Clove garlic; crushed
1 \N Bay leaf; crumbled
1 teaspoon Thyme
\N \N Salt and pepper to taste
1 can Button mushrooms; drained
1 cup White wine
4 \N Eggs; hard-boiled
1 \N Egg yolk
1 tablespoon Cream
\N \N Pie dough or purchased pie shells

Lightly flour chicken legs and thighs. Brown well on all sides in the butter. Add bacon, onions,garlic,cloves, crumbled bay leaf, thyme, salt and pepper. Over this mixture pour the mushrooms and wine. Add a LITTLE more wine if it cooks down, simmer this all together for about 45 minutes. Cool and remove chicken to a deep pie dish (I use my stone pie dish) Add the eggs, peeled and halved, pour the pan liquid over all. Top with a crust of rolled out pie dough, cut vent in top (you can insert a paper cornucopia to give the pie dough some height, for a pretty rounded top). Brush pastry with 1 egg yolk beaten with 1 t. cream. Bake at 375° for 30 minutes or until crust is brown.

Tootie Notes: Don't know where I got this but have the date '73 on the top of card. We have eaten this for ages. It is the prettiest chicken pie when served. We make daisy like cut outs with cookie cutters from pie dough and attach to the crust with a little water to wet the dough to adhere. The rolled up paper cornucopia will help give the pie a rounded top instead of "sinking" in on the chicken legs.

I use those little things for other things. We find them at gourmet or bakery shops. But, they are not necessary, it is good sunk in or not! Recipe by: Tootie's Special Recipe Collection Posted to TNT Recipes Digest, Vol 01, Nr 938 by LVFG53A@... (MRS IRA M DENNIS) on Jan 14, 1998

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