Smoked Chicken And Sweet Corn With A Herb Crust

The Bible must have been written by God or good men or bad men or good angels or bad angels. But bad men and bad angels would not write it because it condemns bad men and bad angels. And good men and good angels would not deceive by lying about its authority and claiming that God wrote it. And so the Bible must have been written as it claims to have been written by God who by His Holy Spirit inspired men to record His words using the human instrument to communicate His truth.

John Wesley

CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

2 1/2	c	Flour
1	t	Salt
1/4	c	Chopped fresh mild herbs
2/3	c	Lard
4 1/2	T	Ice water
2	T	Olive oil
1/2	c	Chopped onions
1/4	c	Chopped celery
2	c	Diced smoked chicken
2/3	c	Roasted sweet corn
1	c	Diced potatoes, blanched
1/2	c	Sweet peas
1	c	Veloute sauce
		Salt and pepper
1	T	Chopped parsley
		Essence

INSTRUCTIONS

ESSENCE OF EMERIL SHOW #EE2294  Preheat the oven 375 degrees F. In a
bowl combine the flour, salt and  herbs. Cut the lard in and work it
through with your hands until the  mixture resembles coarse crumbs. Add
the water, 1 tablespoon at a  time, working he dough until you have a
smooth ball of dough. Wrap  the dough in plastic wrap and refrigerate
for 30 minutes. Remove the  dough from the refrigerator and place it on
a lightly floured surface.  For each crust, roll out the dough on the
floured surface into a  circle about 1/4-inches in diameter and
1/8-inch thick. Gently fold  one of the circles in half and then in
half again so that you can  lift it without tearing the dough.  Unfold
the dough into 9-inch pan. Reserve the other dough circle for  the top
of the pie. For the filling. In a saute pan, heat the olive  oil. When
the pan is smoking hot, saute the onions and celery for 1  to 2
minutes. Remove from the heat. In a mixing bowl, combine the  chicken,
corn, potatoes, and peas together. Mix in the sauted onions  and
celery. Add the veloute sauce and mix until all the ingredients  are
incorporated together. Stir in the parsley. Season with salt and
pepper. Spoon the filling into the pie shell.  Place the dough circle
on top of the filling, crimping the sides of  the crust to seal. Make a
couple of slashes across the top of the  crust. Bake the pie for 30 to
35 minutes or until the crust is golden  brown and the potatoes are
tender. Place a slice of the pie in the  center of a plate. Garnish
with parsley and Essence.  Yield: 1 9-inch pie Posted to
recipelu-digest by molony  <molony@scsn.net> on Feb 21, 1998

A Message from our Provider:

“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2850 Calories From Fat: 1497 Total Fat: 167.1g Cholesterol: 76.5mg Sodium: 2382.2mg Potassium: 1623.2mg Carbohydrates: 294.7g Fiber: 15.4g Sugar: 14.4g Protein: 38.1g