Name: Chicken Pot Pie with Rough Puff Pastry Pt 3
Ingredients: See part 1

Be not afraid at His sweet, lovely and desirable cross, for although I have not been able because of my wounds to lift up or lay down my head but as I was helped, yet I was never in better case all my life... He has so wonderfully shined on me with the sense of His redeeming, strengthening, assisting, supporting, through-bearing, pardoning and reconciling love, grace and mercy that my soul doth long to be freed of bodily infirmities and earthly organs, so that I may flee to His Royal Palace, even the Heavenly Habitation of my God, where I am sure of a crown put on my head and a palm put in my hand and a new song in my mouth, even the song of Moses and of the Lamb, so that I may bless, praise, magnify and extol Him for what He hath done to me and for me... Farewell, my children, study holiness in all your ways, and praise the Lord for what He hath done for me, and tell all my Christian friends to praise Him on my account. Farewell, sweet Bible, and wanderings and contendings for truth. Welcome, death. Welcome, the City of my God where I shall see Him and be enabled to serve Him eternally with full freedom. Welcome, blessed company, the angels and spirits of just men made perfect. But above all, welcome, welcome, welcome, our glorious and alone God, Father, Son and Holy Ghost; into Thy hands I commit my spirit, for Thou art worthy. Amen.

Other Authors

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

INGREDIENTS

See part 1

INSTRUCTIONS

roasting oven. I divided it out into about 8-10 smaller (1 lg. serving
portion each) baking dishes, and covered each dish with puff pastry, and
when almost cooled put the dishes on a cookie sheet straight into the
freezer uncovered. Once they were frozen, I put each dish into an air
vaccum sealable bag, and vaccumed the air out and sealed the bag, and put
them back into the freezer. Whenever I didn't want to cook, I would just
get one of these out of the freezer and remove from the bag, and place it
on a cookie sheet in the oven and cook for about 60 minutes. They are
GREAT, and the pastry is very flaky and has a wonderful taste. I used the
pearl onions from a jar, but think they were the only part that didn't come
out so good. They became limp and soggyish thru all the cooking and
freezing, but they were not that bad. I haven't seen fresh pearl onions in
the produce counters around here.
Recipe by: fromTaunton's Fine Cooking Magazine, Feb-Mar 96 Issue
Posted to MC-Recipe Digest by Carolyn Cloe <c4@groupz.net> on Feb 23, 1998

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