Karen's Chicken Pot Piepoultry ----PARSLEY PASTRY---- 2 cup all-purpose flour 2 tablespoon fresh parsley, finely 1 chopped 1/2 teaspoon salt 2/3 cup shortening 7 tablespoon ice water ----STEWED CHICKEN---- 3 lb frying chicken, cut up 1/4 cup celery leaves, chopped 3 tablespoon fresh tarragon, chopped or 1 tablespoon dried tarragon 1 bay leaf 1 teaspoon salt 1/4 teaspoon pepper, freshly ground ----CREAM SAUCE---- 4 tablespoon unsalted butter, or 1 chicken fat skimmed from 1 broth 1 medium onion, chopped (1 cup) 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup heavy cream or milk ----VEGETABLE FILLING---- 1 cup cooked carrots, diced 1 cup cooked peas 1 cup cooked potatoes, diced 1 egg yolk, beaten with 1 tablespoon water Parsley Pastry: In a large bowl combine 2 cups flour, parsley and 1/2 ts salt. With pastry blender or 2 knives, cut in shortening until mixture resembles peas. Add ice water, a tablespoon at a time, tossing with a fork until all is moistened. Gather dough into a ball. Form dough into a disc shape. Wrap in waxed paper and refrigerate at least 30 minutes. Stewed Chicken: In a 4 quart saucepan combine chicken, celery leaves, tarragon, bay leaf, 1 ts salt and 1/4 ts pepper. Add cold water to cover. Bring to a boil over high heat. Reduce heat. Cover and simmer for 45 minutes to one hour until chicken is very tender. Remove chicken with tongs and cool. Strain broth and refrigerate. When chicken is cool enough to handle, discard skin and remove meat from bones. Cut meat in pieces. Wrap and refrigerate. Cream Sauce: Skim fat from top of cold broth. Measure 1/4 cup into medium saucepan, or melt butter. Add onion and saute until transparent, 3-5 minutes. Stir in 1/3 cup flour, 1/2 ts salt and 1/4 ts pepper. Mix well. Typed for you by Katherine Smith, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120 Source: Victoria Magazine |
