Chicken Pot Pie

Інгредієнти

1 4-5 pound roasting chicken cut up

Salt

1 1/2 pound small white onions

2 cups carrots cut in 1 inch chunks

2 cups celery cut into 1 inch slices

10 tablespoons butter or margarine

2/3 cup all-purpose flour

2 cups half-and-half

¼ teaspoon pepper

thawed and drained piecrust mix for 2-crust pie

1 egg yolk

Small red potatoes

Mushrooms?

Bouquet garnis:

1 onion

1 celery stalk

2 bay leaves

Marjoram leaves

3 parsley strands

1/2 tsp peppercorns

Напрямки

ABOUT 3/ HOURS BEFORE SERVING:

1. In large saucepot or 6-quart Dutch oven, place chicken, giblets, Bouquet Garni, 4 teaspoons salt and hot water to cover chicken. Over high heat, heat mixture to boiling. Reduce heat to low; cover and simmer 1¼ hours or until chicken is fork-tender. Discard Bouquet Garni. With slotted spoon, remove chicken to large bowl; cool. Remove and discard chicken bones and skin; cut meat and giblets into bite-size pieces.

2. Meanwhile, measure 3 cups broth; reserve. (Cover and refrigerate remaining broth for favorite soup another day.) Return reserved broth to saucepot; add onions, carrots and celery; cover, and simmer 10 minutes; drain vegetables, reserving broth.

3. In 1½-quart saucepan over medium heat, into hot butter or margarine, stir flour until blended. Gradually stir in half-and-half, reserved broth, 1¼ teaspoons salt, pepper, and cook, stirring constantly, just to boiling; pour over vegetables in sauce-pot. Stir in chicken and peas and pour mixture into 13" by 9' baking dish.*

4. Preheat oven to 400°F. Prepare piecrust mix as label directs. Roll dough into 15" by 11" rectangle. Fit crust loosely over chicken mixture; trim overhang to about 1 inch and make a fluted edge (page 506).

5. In small bowl, with fork, beat egg yolk with 1 teaspoon water. Brush piecrust with beaten egg yolk. With point of knife, make several slits in crust. Bake pot pie 40 minutes or until browned and bubbly. Cover loosely with foil if crust gets too brown while baking. Makes 9 servings.

*Or, use 3-quart round casserole and pastry for one-crust pie. Roll dough into circle 2 inches larger than top of casserole.

BOUQUET GARNI: Cut a double-thickness of 8-inch-square cheesecloth; on it, place 1 medium onion, quartered, 1 celery stalk, diced, 3 parsley sprigs, 2 bay leaves, ½ teaspoon peppercorns, ¼ teaspoon marjoram leaves. Pull corners up to form small bag and tie securely with colorfast or undyed cotton string.