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    Daily Grill Pot Pie


    Source of Recipe


    the web

    List of Ingredients




    1 pound chicken dark meat
    1 cup carrots, diced 1/4 inch
    1/2 cup onions, diced 1/4 inch
    2 ounces butter
    1 ounce mushroom stems
    1 teaspoon hot sauce
    1/4 teaspoon lemon juice
    2 cups B�chamel sauce (follows)
    1/4 cup peas

    Recipe



    1. Poach chicken. Drain and cool. Dice in 2-inch cubes.

    2. Saut� carrots and onions in butter until tender. Stir in diced chicken and mushroom stems. Cook for 10 minutes.

    3. Add B�chamel, peas, salt, lemon juice, and hot sauce.

    4. Add mixture to two bowls. Roll out 2" x 9 " puffy pastry dough. Put on top of pot pie.

    5. Brush with egg wash (1 egg and 2 oz. water) and bake at 400 degrees F for 8 to 10 minutes.

    B�chamel Sauce

    16 ounces milk
    1 cup onion diced
    1 bay leaf
    2 ounces chicken base
    1/2 cup roux (4 ounces melted butter and 4 ounces flour)

    1. Bring milk, onions, chicken base and bay leaf to a medium boil, then add in roux.

    2. Cook 10 minutes over medium heat, stirring. Strain through a fine strainer.














 

 

 


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