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Chicken Pot Pie with Rough Puff Pastry Pt 2
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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
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