Chicken Pot Pies
List of Ingredients
1 lb. boneless chicken breasts
1-3/4 c. chicken broth
2-3/4 c. flour
salt and pepper
6 oz. chilled butter
1/3 c. shortning
3 carrots
1/2 lb. mushrooms
1/2 tsp. dried thyme
1 c. light cream
2 green onions
2 Tbsp. chopped parsley
1 eggRecipe
1. Cook chicken in 1/2 c. broth until cooked.About 5 min.
Reserve broth. Cool chicken.
2. Combine 2-1/2 c. flour, 3/4 tsp. salt, 1/4 lb. butter
and shortning until mix resembles coarse meal.
3. Toss 7-8 Tbsp. cold water a Tbsp. at a time. When mix
begins to clump press into a ball, wrap and refrigerate.
4. Cut carrots in half length wise then chop. Bring water
to boil with carrots. Cook until tender.(about 5 min.)
drain. Slice mushrooms. In a large pan, add remaining
butter. Saute mushrooms until tender. Add 1 tsp. salt and
1/2 tsp. thyme. Cook about 5 min.
5. Stir in remaining 1/4 c. flour and cook 1 min. Gradually stir
in reserved broth. Add remaining 1-1/4 c. broth and cream.
Bring to a boil and cook 1 min. stirring constantly.
Remove from heat, pour off 1-1/2 c. reserve. Chop green onions.
stir in remaining ingredients.
6. Heat oven to 425 deg. Beat egg with 1 Tbsp. water. devide
dough into 12 pieces. Roll to fit 5" pans. Fill with chicken
mixture. Roll remaining 6 balls into top pieces. Flute edges.
Cut vents in top.
7. Brush with egg mixture. put pies on baking sheet and bake
at 450 deg. for 35 min.
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