Chicken pot pie with exotic mushrooms and tarragon
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Chicken pot pie with exotic mushrooms and tarragon
  Chicken    Pie    Mushrooms  
Last updated 6/12/2012 12:59:01 AM. Recipe ID 21888. Report a problem with this recipe.
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      Title: Chicken pot pie with exotic mushrooms and tarragon
      Yield: 4 Servings
MMMMM------------------MICHAEL'S PLACE #ML1A12-----------------------
      1    (3 to 3 1/2 pound) chicken
           Water to cover
      2 ts Coarse salt
      2    Bay leaves
      1 ts Whole white peppercorns
      2 ts Each dry rosemary and thyme
      1 sm Onion, peeled and studded
           With 6 cloves
      2    Carrots, peeled and diced
      2    Stalks celery, washed and
      1    Leek, washed and diced

MMMMM----------------MUSHROOM AND TARRAGON CREAM---------------------
           Reserved chicken cooking
      3    Carrots sliced, about 3/4
      2    Stalks celery, diced, about
    1/2    Cup
      1 tb Sweet butter
      2 tb Finely chopped shallots
      1 lb Mixed exotic mushrooms,
           Sliced and broken by hand
      1 c  Heavy cream
    1/2 ts Salt
    1/2 ts Pepper
           Reserved chicken meat
    1/4 c  Chopped fresh tarragon

MMMMM------------------------POT PIE TOPS-----------------------------
  1 1/2 c  Sifted allpurpose unbleached
      1 tb Granulated sugar
  1 1/2 ts Baking powder
    1/2 ts Salt
    1/2 c  Buttermilk
    1/4 c  Heavy cream
      5 tb Cold unsalted butter, cut
           Into very small pieces
      1 tb Melted butter
  Wash the chicken under cold water. Tie the bay leaves, peppercorns,
  rosemary and thyme together in a piece of cheesecloth as a sachet
  garni. Put the chicken into a pot large enough to hold it, cover with
  cold water and bring to a boil. Reduce to a simmer and cook for 15
  minutes, carefully skimming off any scum and grease that accumulates
  on the surface of the water. Add the salt, sachet garni and onion,
  carrot, celery and leek, return to the boil, reduce again to a strong
  simmer and cook for 45 minutes.
  Turn off the heat and cool the chicken in the broth in an ice water
  bath. When thoroughly cold, remove the chicken and strip off all of
  the skin and discard. Strip the meat from the bones, and shred using
  scrupulously clean hands and work station. Strain the liquid, discard
  the vegetables and the bouquet garni.
  EXOTIC MUSHROOMS AND TARRAGON CREAM: Place the chicken broth in a 4
  quart casserole and bring to the boil. Add the carrots and celery and
  simmer for 10 minutes. Mean put he butter in a saute pan and begin to
  cook the shallots over medium heat. Add the mushrooms to the pan and
  cook over high heat for 5 minutes. Add the cream to the pot over
  broth and vegetables and then add the sauteed mushrooms to the pot.
  Simmer this for 5 minutes before adding the chicken and continuing to
  cook for 20 minutes. Add the tarragon and place into single serving
  crocks or bowls and top each one with a biscuit.
  POT PIE TOPS: In the bowl of a mixer fitted with a paddle, combine the
  flour, sugar, baking powder, and salt. After the dry ingredients are
  thoroughly blended, add the buttermilk, cream and combine. Add the
  cold butter in rapid succession, combining only briefly, to leave the
  mixture as mealy as possible. Scrape this lumpy dough onto a lightly
  floured board and flatten gently with a rolling pin into a rectangle
  shape approximately 1-inch thick. Cut into 4 or 6 equal rounds. Brush
  a cookie sheet lightly with melted butter, place the rounds on the
  sheet and place the cookie sheet into the refrigerator to rest for 20
  minutes, while you preheat the oven to 375 degrees. Bake the chilled
  shortcakes for 20 to 25 minutes, or until they are nicely browned.
  Nutritional information per serving:  xx calories, xx gm protein, xxx
  mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
  fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
  of calories from fat.
  Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
  (dot) com (change characters as needed, this is to prevent bulk
  E-mailers from capturing my address), moderator of GT Cookbook and
  FringeNet Lowfat & Luscious echoes.  For breadmachine tips and mixes,

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Recipe ID 21888 (Apr 03, 2005)

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