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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