Chicken Pot Pie With Rough Puff Pastry Pt 2

Do you ever sense creation’s restlessness? Do you hear groaning in the cold night wind? Do you feel the forests’ loneliness, the oceans’ agitation? Do you hear longing in the cries of the whales? Do you see blood and pain in the eyes of wild animals, or the mixture of pleasure and pain in the eyes of your pets? Despite vestiges of beauty and joy, something on this earth is terribly wrong... The creation hopes for, even anticipates, resurrection.

Randy Alcorn

CATEGORY	CUISINE	TAG	YIELD
Meats		A-extraordi, Casserole, Poultry	1	Servings

INGREDIENTS

See part 1

INSTRUCTIONS

To make the egg wash -- Blend the egg yolk and cream. Brush the
mixture onto the pastry with a pastry brush. Put the pies on a baking
sheet to catch any drips. Bake on the center rack in the 400F oven  for
50-55 min., or until the crust is thoroughly browned and puffed.  Steam
will escape along the edges of the pastry.  Recipe by: Cathie Guntli,
the chef/owner of the Liberty Cafe in San  Francisco, where She'll
never take chicken pot pie off the menu.  NOTES : I have made this
twice, roasting the chicken and vegetables  in a Nesco continued in
part 3

A Message from our Provider:

“Christ gives Life!”