Chicken Pot Pie — MTM

Posted by DmentD | Recipes | Sunday 9 September 2001 12:00 am

2 to 2½ LB boneless, skinless chicken breasts and thighs
3 TBS cooking oil
½ TSP pepper
½ TSP marjoram leaves
2 bay leaves
10 OZ carrots (shredded, sliced, or baby whole)
2 sticks of celery (minced)
1 large onion (diced), or ¾ LB pearl onions (peeled)
6 garlic cloves
All-purpose flour
2¾ C half-and-half
¼ C white wine
10 OZ green peas
10 OZ corn
1 LB small mushrooms (sliced)
1 egg yolk

3 C (450 GR) all-purpose flour
1½ TSP salt
½ C (112 GR) shortening
½ C (112 GR) butter
7 – 9 TBS cold water

Temperature: 350

Make the crust first:

In a medium bowl, with a fork lightly stir together the all-purpose flour and salt.  With a pastry blender (or 2 knives used scissor-fashion) cut the shortening into the flour until the mixture resembles coarse crumbs.

Sprinkle in cold water, a TBS at a time, mixing lightly with a fork after each addition until the pastry just holds together.  With your hands, shape the pastry into a ball.

Heat the cooking oil in a 5 QT pot. Salt and pepper the chicken, then brown over high heat for 2 minutes a side. Add 4 C water, marjoram and bay leaves and bring to a boil.  Reduce the heat to low, cover and simmer for 25 minutes or until the chicken is fork tender.

When the chicken is done remove it, reserve 1 C of the broth, and add the white wine to it.  Cool the chicken slightly, and cut the meat into small pieces.

In the saucepan, over low heat, sweat the onions first, then the celery, next the garlic, lastly the mushrooms and carrots together. Once the vegetables are done, add the broth/wine mix and bring to a simmer.

In a small bowl, with a fork blend 5 OZ all-purpose flour with 1 C half-and-half, then gradually stir into the broth in the saucepan until smooth.  Stir in the remaining half-and-half.  Over low heat, cook stirring constantly until the sauce is thickened.

Stir in the chicken, peas and corn, and season as necessary. Bring to a brief boil and allow all vegetables to heat through.  Spoon the mixture into a 13″ x 9″ baking dish.

Roll the dough out between two sheets of parchment into a 14″ x 10″ rectangle.  With a knife, cut out a small circle in the center of the pastry.  Place the pastry loosely over the filling.  Trim the edges, leaving 1 inch overhanging, folding the overhang under and make a high stand-up edge.

Brush the pastry with the egg.  Place a sheet of foil beneath the dish in the oven, wide enough to catch drips from over the edges. Bake for 1 hour or until the crust is golden and the mixture is hot.

Takes approximately 2 hours.  Serves 6 – 8.


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