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Herb House Chicken Pie




Source of Recipe


the web


List of Ingredients




3 halved chicken breasts
1 cup diced carrots
1 cup frozen young peas, thawed
1 cup frozen corn, thawed
4 tbsp butter or margarine
1 cup minced onion
4 tbsp all-purpose flour
1 3/4 cups broth
2/3 cup half and half
1/4 tsp each paprika, dry mustard, white pepper, rosemary, thyme
Salt to taste, optional
1 1/4 cups shredded cheddar cheese

Crust:
1 cup all-purpose flour
1/4 tsp salt
1/4 tsp dried thyme leaves
1/2 tsp dried basil leaves
1/3 cup butter or margarine

Recipe



In a cup, combine 3 tablespoons flour with 4 tablespoons water. make a
paste. Into the remaining flour cut in the salt, thyme, basil and butter.
Add the paste. Form a soft dough. Do not overknead.

Rinse chicken. Place in a skillet in a single layer. Add 1/4 cup water or
broth.

Poach at just below the boiling point until just cooked, about 20 minutes.
Remove skin. Cut meat from bone into cubes. Combine with carrots, peas, and
corn.

In a saucepan, sauté onion in 2 tablespoons butter until soft.

Add remaining and melt. Stir in the flour. Cook for a few minutes. Gradually
add remaining broth. Cook and stir until thickened. Add half and half.

Remove from heat. Combine with chicken and vegetables. Add seasonings.

Pour into a shallow 2 quart baking dish. Sprinkle with cheese.

Roll out crust to fit over top of dish. Crimp edges. Cut a vent in top.
brush with egg yolk. Sprinkle with paprika.

Bake at 375 for 45 minutes. Serve hot from oven.