Email to Tammy McNiff      

Chicken Pot PIe

Source of Recipe

ME!


Recipe Introduction

David says it's perfect

List of Ingredients

1 double crust all-butter pastry
1 chicken breast
3 carrots cut into 1/4 inch pieces
1 large potato cut into 1/4-1/2 inch pieces
3/4 cup (or so) frozen peas
1 onion, chopped
1 clove garlic
1/4 cup butter
1/4 cup flour
1.75 cups chicken stock (see recipe)
.50 cups heavy cream
3/4 tsp salt
1/4 tsp white pepper
1/2 teaspoon fresh thyme leaves




Recipe

Make pastry. Roll out bottom crust and fit into pie plate.

Cut chicken into 4ths, place in saucepan, cover with water. Poach gently for 10 minutes. Remove with slotted spoon to cool on cutting board.

Place carrots in water in saucepan. Cook approx 5-7 minutes, until just barely done. Remove with slotted spoon to bowl.

Add potato pieces to water in saucepan. Cook about 7 minutes until barely soft. Remove to bowl with carrots. Add peas to bowl. RESERVE broth in saucepan.

Add a small amount of butter or oil to saucepan. Cook onion until translucent. Add garlic and cook for about 1 minute or so. Add all to bowl with vegetables.

Cut up chicken into bite sized pieces and mix into vegetables. Place all in pastry lined pie plate.

Heat 1/4 cup butter in saucepan until melted. Add flour and whiisk thoroughly, cook a minute or two. Whisk in broth and whipping cream, season with salt, pepper and thyme. Pour over mixture in pie plate. Roll out top crust, place over mixture. Flute. Cut slits in top.

Bake at 425 for 30-40 minutes.