Chasen's Chicken Pot Pie (A Dish Fit for a Queen)

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Ingredients

  • 3 whole chicken breast
  • 6 chicken thigh
  • 1 medium onions
  • 2 stalks celery
  • 1 medium carrots
  • 0.25 teaspoon salt
  • 0.25 teaspoon pepper
  • 1 cup baby carrots
  • 1 cup green peas
  • 1 cup new potatoes
  • 0.25 cup white pearl onions
  • 1 pastry dough
  • 1 egg yolks
  • 1 teaspoon water
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 0.75 cup chicken broth
  • 0.50 cup heavy whipping cream
  • 0.50 teaspoon lemon juice
  • 0.50 teaspoon worcestershire sauce
  • 1 to taste salt and pepper

Use imperial measurements

Method

How to make Chasen's Chicken Pot Pie (A Dish Fit for a Queen)

  • Place chicken, onion, celery, carrot, salt and pepper in a dutch oven, cover with water.
  • Cover and bring to the boil, reduce heat, simmer covered for 25 minutes or until chicken is no longer pink.
  • Remove chicken and cool.
  • Strain broth and set aside to use in Chicken Cream Sauce.
  • CHICKEN CREAM SAUCE:.
  • Melt the butter in a medium saucepan and stir in the flour.
  • Stir in the broth and cream all at once.
  • Cook and stir until the mixture comes to a boil.
  • Reduce heat, simmer 2 minutes more.
  • Mix in lemon juice, Worcestershire sauce, salt and pepper to taste.
  • Remove from heat.
  • POT PIE:.
  • Preheat oven to 425 degrees F.
  • Discard bones and cut chicken into medium size pieces.
  • Place chicken pieces evenly in a bake-and-serve dish.
  • Sprinkle with quartered carrots, peas, potatoes and pearl onions.
  • Pour the Chicken Cream Sauce evenly over filling.
  • Crust will be used on top of pie only.
  • Place pie dough over filling, crimping edges, trimming at the edge of the pan if necessary.
  • Cut a few slits in the pastry to allow for steam to escape.
  • Beat together egg yolk and water; brush mixture on crust.
  • Bake in a preheated oven for 25 to 30 minutes or until pastry is golden brown and filling is bubbley.
  • Let stand 5 minutes before serving.

(Courtesy of Food.com)

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