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| RECIPE FOR CHICKEN FLOWERPOT PIE |
Title: Chicken Flowerpot Pie
Category: Pies
Serves: 1
Ingredients:
| 1 | c | | 2.00 | | | | 1.00 | | | | 1.50 | | | | | -chilled and cut into thin | | 1 | -slices | | 3.00 | | Shortening | | 0.33 | c | Ice water | | | -FILLING: | | 1.00 | | Broiler/fryer chicken (3 to | | 4.00 | | Pounds), cut up | | 2.00 | | Water | | 1.00 | | Bay leaf | | 1.00 | | Garlic clove, minced | | 1.50 | | Fresh or frozen cut green | | | -beans | | 1.50 | | Thinly sliced carrots | | 1.00 | c | Diced peeled potatoes | | 0.50 | ts | Dried basil | | 0.50 | c | Sliced fresh mushrooms | | 1.00 | pk | (10 ounces) frozen peas | | 1.00 | cn | (16 ounces) whole tomatoes, | | | -drained and chopped | | 4.00 | tb | Butter or margarine | | 0.25 | c | All-purpose flour | | 1.00 | c | Heavy cream | | 2.00 | | Egg yolks Salt and pepper | | | -to taste | | | -GLAZE: | | 1.00 | | Egg yolk 1 tablespoon cold | | | -water | | | -OTHER MATERIALS NEEDED: | | 6.00 | | New clay flowerpots (4-inch | | | -diameter) | | | -Vegetable oil | | | -Aluminum foil | | | -Decorative seed packets | | | -glued onto wooden craft | | | -sticks |
Instructions:
In a large mixing bowl, combine flour and salt.
Using a pastry blender, cut in butter and shortening until mixture resembles coarse meal (work quickly so the butter does not soften).
Sprinkle with ice water; rapidly blend together with a fork.
Gather the dough into a ball, then flatten into a circle.
Wrap in foil; chill at least 3 hours or overnight.
For filling, place chicken, water, bay leaf and garlic in a Dutch oven.
Bring to a boil; reduce heat and cook for 30-40 minutes or until chicken is tender.
Rem ove and debone chicken; set aside.
Skim fat from the stock.
Add beans, carrots, potatoes and basil; cover and simmer 12-15 minutes or until the vegetables are tender.
Add mushrooms, peas and tomatoes; cover and simmer for 3-5 minutes.
Drain vegetables and reserve stock; set aside.
Melt butter in another large kettle.
Whisk in flour and cook until bubbly; stir in 1-1/2 cups of reserved stock.
Discard remaining stock.
In a small bowl, stir together cream and egg yolks.
Whisk into the sauce; remove from heat.
Season with salt and pepper.
Gently fold in reserved chicken and vegetables.
To assemble flowerpots, brush the outside of pots with vegetable oil.
Line each pot with a 15-in.
x 12-in.
piece of foil; pressing the foil gently down into the pot and being careful not to tear it.
Fill each pot with about 1-1/2 cups of filling; leaving about 1/2-in.
headroom; set aside.
Roll pastry to 1/8-in.
thickness; cut six 6-in.
circles.
Place one circle on each flowerpot, turndown the edges and flute the ends.
Cut three sma ll steam holes in the center of each pastry.
In a small bowl, lightly beat glaze ingredients; brush on top of each crust.
Place flowerpots on a baking sheet.
Bake at 425! for 30-35 minutes or until the crust is browned and the filling's hot and bubbly.
Place one stick with a seed packet in each pot before serving.
Yield: 6 servings.
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