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Marie Callendars Chicken Pot Pie
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crust | |
1 1/2 cups | flour |
3/4 teas salt | |
2 | egg yolks |
3 tb | ice water |
2/3 cup | cold butter |
filling | |
1 cup | sliced carrots |
1 cup | sliced celery |
2 cups | frozen peas |
1 cup | chopped onion |
4 | boneless skinless chicken breast |
4 tb | butter |
5 tb | flour |
2 1/2 cups | chicken broth |
2/3 cup | milk |
1/2 teas salt | |
dash | pepper |
1 | egg beaten |
prepare the crust by sifting together the flour and salt in a medium bowl. make a depression in the center of the flour with your hand. Put the yolks and ice water into the depression. Slice the butter into tablespoon size portions and add it into the flour depression as well.
Using a fork, cut the wet ingredients into the dry ingredients. When all of the flour is moistened, use your hands to finish combining the ingredients, roll the dough into a ball cover it with plastic wrap and put it into the frig for 1-2 hours. when the dough has chilled preheat the oven t0 425 degrees. steam the vegetable with a small amount of water. add the frozen peas and onions and continue to steam for 10-12 minutes until carrots are tender.
prepare the chicken by poaching the breasts in lightly salted boiling water for 8-10 minutes.
in a separate saucepan, melt the butter, remove from heat and add the flour and whisk until smooth. add the chix broth and milk and continue stirring until mixture comes to a boil. cook for an additional minutes until thick then reduce the heat to low.
cut the chix into chunks and add them to the sauce. add the salt and pepper.
add the vegetables to the sauce and simmer over low heat for 4-5 minutes.
roll out the dough and cut to fit pie pan. spoon the chicken and vegetable filling into disk and cover with dough and fold over the edge and press firmly so that the dough sticks to the outer rim. brush some beaten egg on the dough. bake for30-45 minutes.
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