| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Emlive01 | 6 | servings | |
INGREDIENTS
| 6 | tb | Butter |
| 1 | c | Chopped onions |
| 1/2 | c | Chopped celery |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 6 | tb | Flour |
| 2 | c | Chicken stock |
| 1 | c | Half-and-half |
| 2 | c | Diced potatoes; blanched |
| 1 | c | Diced carrots; blanched |
| 1 | c | Sweet peas |
| 2 | c | Shredded chicken; cooked |
| 2 | tb | Finely-chopped parsley |
| 1 | Recipe Basic Savory Pie Crust; see * Note |
INSTRUCTIONS
* Note: See the .Basic Savory Pie Crust. recipe which is included in this collection. Preheat the oven to 400 degrees. Grease a 9- by 9- by 2-inch square baking pan. In a large saute pan, melt the butter. Add the onions and celery and saute for 2 minutes. Season with salt and pepper. Stir in the flour and cook for about 3 to 4 minutes for a blond roux. Stir in the chicken stock and bring the liquid up to a boil. Reduce to a simmer and continue to cook for 4 to 6 minutes, or until the sauce starts to thicken. Stir in the half-and-half and continue to cook for 4 minutes. Season with salt and pepper. Stir in the potatoes, carrots, peas, chicken, and parsley. Mix the filling thoroughly. Line the baking pan with one of the crusts. Pour the filling into the prepared pan. Place the top crust on top of the filling. Carefully tuck the overlapping crust into the pan, forming a thick edge. Crimp the edges of the pan and place on a baking sheet. Place the sheet in the oven and bake for about 25 to 30 minutes or until the crust is golden-brown and crispy. Remove from the oven and cool for 5 minutes before serving. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A28 broadcast 03-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-28-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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