| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Cklive21 | 1 | servings | |
INGREDIENTS
| 1 | lb | Chicken breast; boneless, skinless |
| 2 | c | Chicken stock |
| 1 | md | Onion; diced |
| 2 | Carrots; diced | |
| 2 | Stalks celery; diced | |
| 3 | tb | Arrowroot |
| 1/2 | c | Evaporated skimmed milk |
| 2 | tb | Parsley; chopped |
| 1 | tb | Tarragon; chopped |
| Salt | ||
| Pepper | ||
| 1 1/4 | lb | Plain Ricotta Pastry |
INSTRUCTIONS
Trim the chicken of any visible fat and cut it into strips or dice. Combine the chicken with the stock and bring the liquid to a gentle simmer. (There should be enough stock to cover the chicken completely. If necessary, add more) Stew until the chicken is just barely cooked through. Remove and reserve the chickens. Add the onions, carrots, celery, and potatoes to the stock and continue to cook at a gentle simmer until the vegetables are tender. Dilute the arrowroot in a small amount of the milk and add it to the stock and vegetables. Bring the liquid to a full simmer to completely thicken the sauce. Remove the sauce from the heat, and heat, and stir in the parsley, tarragon, chervil, salt, and pepper. Return the chicken to the sauce. Portion the chicken mixture into ceramic casseroles. Roll out the ricotta dough and cut it to fix the openings of the dishes. Transfer the dough to the casseroles, pressing and crimping the edges to form a seal. Brush the surface with a little milk or egg wash. Bake the individ ual pot pies in a 375 degrees oven the crust is lightly browned. Serve at once. Yield: 4 servings Converted by MC_Buster. Per serving: 987 Calories (kcal); 35g Total Fat; (33% calories from fat); 92g Protein; 67g Carbohydrate; 237mg Cholesterol; 4801mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 11 Lean Meat; 5 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9414 Converted by MM_Buster v2.0n.
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