Chicken pie with sweet potato crust
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Chicken pie with sweet potato crust
  Chicken    Pie    Sweet    Potato    Crust    Poultry  
Last updated 6/12/2012 12:49:41 AM. Recipe ID 11091. Report a problem with this recipe.
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      Title: Chicken pie with sweet potato crust
 Categories: Poultry
      Yield: 4 Servings
           Stephen Ceideburg
      1    Chicken
    1/3 tb Dried tarragon or:
      1 tb Fresh tarragon
      1 pn Salt
    200 g  Diced carrots
      2 lg Leeks, diced
    200 g  Peas
     50 g  Butter or margarine
      3 tb Flour
    250 ml Chicken stock
    200 ml Milk
    250 g  White-fleshed sweet potato
    125 g  Flour
      1 ts Salt
      1 ts Baking powder
    125 g  Softened butter
  This is comfort food. If you've lots of time, follow the recipe as
  given; the sauce will be rich and the chicken will be tender and
  moist. But if time is short, use a ready-cooked chick- en and
  tetra-pack chicken stock and steam or boil the vegetables. It is
  important to use white-fleshed sweet potato to make what is
  essentially a scone topping.
  Put a No 10-13 chicken in a large saucepan. cover with water, add a
  third of a tablespoon of dried tarragon (or a table- spoon of fresh),
  a pinch of salt and bring to the boil. Reduce heat immediately to a
  gentle simmer, skim off foam and poach gently until the chicken is
  just cooked. about 1 hour.
  Twenty minutes before the end of cooking time add 200 g diced carrots
  and 5 minutes later 2 large leeks, sliced, and 200 g peas. When
  chicken is cooked, drain off stock into another saucepan and boil
  hard to reduce for 10 minutes. Cool stock fast by sitting the
  saucepan in a sinkful of cold water, then transfer to the freezer to
  set the fat so it can be skimmed off
  Skin the chicken, remove the meat from the bones and chop. Put the
  chicken and vegetables in a souffle or oven dish. Melt 50 g butter or
  margarine in a saucepan and add 3 tablespoons plain flour to make a
  roux. Add 250 ml chicken stock and 200 ml milk and cook gently,
  stirring, until the sauce thickens. Add more stock if too thick. Pour
  over the chicken mixture.
  Meanwhile cook and mash 250 g white-fleshed sweet potato and allow to
  cool. Sift together 125 g plain flour, 1 teaspoon salt and 1 teaspoon
  baking powder. Rub in 125 g softened butter. Add a little water if
  necessary to make a soft dough. (Or process the ingredients in a food
  processor, adding the water if necessary.)
  Tip onto a floured surface and with floury hands pat it out to fit
  inside the top of the dish containing the chicken and vegetables.
  Place on top of the chicken mixture. Bake in a 180 C oven for about
  45 minutes or until the top is golden.
  Posted by Stephen Ceideburg
  From an article by Meryl Constance in The Sydney Morning Herald,
  4/27/93. Courtesy Mark Herron.

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Recipe ID 11091 (Apr 03, 2005)

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