Chicken Flowerpot Pie Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
-PASTRY:,
2 cup: All-purpose flour,
1 tsp: Salt,
1 1/2 cup: Butter or margarine, chilled and cut into thin slices
3 tbsp: Shortening,
1/3 cup: Ice water FILLING:,
1: Broiler/fryer chicken, (3 to
4: Pounds), cut up
2 quart: Water,
1: Bay leaf,
1: Garlic clove, minced
1 1/2 cup: Fresh or frozen cut green beans,
1 1/2 cup: Thinly sliced carrots,
1 cup: Diced peeled potatoes,
1/2 tsp: Dried basil,
1/2 cup: Sliced fresh mushrooms,
1 package: , (10 ounces) frozen peas
1 can: , (16 ounces) whole tomatoes, drained and chopped
4 tbsp: Butter or margarine,
1/4 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 1-1/2 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 1-1/2 cups of filling; leaving
about 1/2-in. headroom; set aside. Roll pastry to 1/8-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 fillings 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
Source from luhu.jp
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 1-1/2 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 1-1/2 cups of filling; leaving
about 1/2-in. headroom; set aside. Roll pastry to 1/8-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 fillings 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
Source from luhu.jp