Chicken Pot Pie w/ Fresh Vegetables
2014-07-28 14:33:30
Either recipe is a winner!!!
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Ingredients
- CHICKEN
- 1 WHOLE 2 1/2 - 3 LB CHICKEN RAW (SAVE 3 1/2 CUPS BROTH FOR LATER)
- AS NEEDED WATER TO COVER
- 1 TBSP SALT
- 1 TSP BLACK PEPPER
- FILLING
- 2 SMALL ONIONS 1/2 INCH DICE
- 1/2 + 1 TBSP CUP BUTTER
- 2 TBSP VEGETABLE OIL
- 1/2 CUP FLOUR
- 3 1/2 CUPS CHICKEN BROTH (SAVED FROM EARLIER)
- 2 TBSP CHICKEN BASE
- 1/2 TSP BLACK PEPPER
- 1 CUP CARROTS 1/2 INCH DICED
- 1 CUP CELERY 1/2 INCH DICED
- 2 CUPS POTATOES 1/2 INCH DICED
Instructions
- CHICKEN
- COOK CHICKEN IN WATER AND SALT AND PEPPER, REMOVE COOKED CHICKEN AND LET COOL ENOUGH TO PICK OFF BONE. SAVE 3 CUPS CHICKEN BROTH.
- NOTE: THIS STEP MAY BE COMPLETED THE DAY BEFORE.
- WHILE THE CHICKEN IS COOKING, PREPARE THE PIE CRUST. CHOOSE A COOKING DISH THAT YOU WILL BE USING, 9" X 13" DISH, 2 - 8" ROUND CAKE PANS, ETC.
- NOTE: THIS IS WHERE I DIFFER FROM MOST COOKS. ROLL OUT 1/3 OF DOUGH, CUT IN RANDOM PIECES, PLACE ON BOTTOM OF BAKING DISHES. BAKE FOR 12-15 MINUTES AT 400°F, SET ASIDE.
- FILLING
- IN A 3 QT SAUCE PAN; OVER MEDIUM HEAT, MELT BUTTER, ADD OIL AND FLOUT COOK 2 -3 MINUTES. REMOVE FROM PAN AND PLACE IN A BOWL. (YOU WANT THIS MIXTURE A LITTLE RUNNY)
- MELT 1 TBSP BUTTER, LIGHTLY SAUTE ONIONS, CARROTS, CELERY AND POTATOES FOR 5 MINUTES, SPRINKLE LIGHTLY WITH SALT AND PEPPER.
- DISSOLVE CHICKEN BASE INTO CHICKEN BROTH, ADD TO THE SAUTEED VEGETABLES, SIMMER UNTIL THE POTATOES ARE TENDER.
- ADD THE FLOUR/BUTTER MIXTURE SLOWLY TO THE HOT LIQUID, STIR WELL. WHEN THE SAUCE BECOME THICK TURN OFF HEAT. ADD PULLED CHICKEN MEAT, COVER AND LET STAND 5 MINUTES.
- POUR THE FILLING OVER THE BOTTOM (ALREADY COOKED CRUST).
- ROLL OUT REMAINING DOUGH, BRUSH WITH (1 EGG YOKE AND 3 TBSP MILK) DORER CUT INTO 1 INCH WIDE STRIPS, MAKE A LATTICE DESIGN OVER THE FILLING CRISS IT, THEN CROSS IT, THEN TRIM THE OUT SIDE IF YOU HAVE THE DOUGH.
- BAKE FOR 18-22 MINUTES AT 400°F. LET STAND 10 MINUTES BEFORE SERVING.
From The Chef To You http://fromthecheftoyou.com/