| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Chicken |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Chicken legs and thighs |
| 1/4 |
c |
Carrots; sliced |
| 1/4 |
c |
Celery; sliced |
| 1/4 |
c |
Onion; sliced |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Thyme |
| 1/2 |
|
Bay leaf |
| 2 |
|
Sprigs parsley |
| 1 |
|
Clove water |
| 3 |
tb |
Butter |
| 1/2 |
c |
Mushrooms; sliced |
| 3 |
tb |
Flour |
| 2 |
c |
Chicken broth |
| 2/3 |
c |
Frozen peas; defrosted |
| 1/2 |
c |
Frozen pearl onions; defrost |
| 1 |
|
9-inch pastry circle; baked |
INSTRUCTIONS
The day before making the chicken pot pie, combine chicken legs and thighs
with sliced carrots, celery, onion and seasonings in a saucepot. Cover with
water. Bring to a boil and simmer covered, 30-4- minutes until chicken is
tender. Remove Chicken from broth and refrigerate. Strain broth and boil,
uncovered until redued to 2 cups. Refrigerate. Next morning remove chicken
from bones and any congealed fat from broth. Dice chicken. To make pot pie,
heat butter in a pan and saute mushrooms until tender. Add flour and
continue to to cook and stir for 2 minutes. Stir in broth and cook
stirring, until mixture is thickened. Add peas, pearl onions, and cut up
chicken. Spoon into a 9-inch round buttered 6-cup casserole. Place baked
pastry circle on top and bake at 350 degrees F for 15 to 20 minutes or
until bubbling. Note: Recipe may be doubled. May be divided into
individual casseroles if desired
Posted to MM-Recipes Digest V5 #007 by "Robert Ellis"
<rpearson@snowcrest.net> on Jan 6, 1998
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