Chicken leg pie
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Chicken leg pie
  Chicken    Pie    Legs  
Last updated 6/12/2012 1:13:50 AM. Recipe ID 42453. Report a problem with this recipe.
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      Title: Chicken leg pie
 Categories: Casseroles
      Yield: 6 Servings
 
      6    Chicken legs w thighs
      6 tb Butter
      4 sl Bacon; cut in small pieces
      2 md Onions; finely chopped
      1    Clove garlic; crushed
      1    Bay leaf; crumbled
      1 ts Thyme
           Salt and pepper to taste
      1 cn Button mushrooms; drained
      1 c  White wine
      4    Eggs; hard-boiled
      1    Egg yolk
      1 tb Cream
           Pie dough or purchased pie
           -shells
 
  Lightly flour chicken legs and thighs. Brown well on all sides in the
  butter. Add bacon, onions,garlic,cloves, crumbled bay leaf, thyme,
  salt and pepper. Over this mixture pour the mushrooms and wine. Add a
  LITTLE more wine if it cooks down, simmer this all together for about
  45 minutes. Cool and remove chicken to a deep pie dish (I use my
  stone pie dish) Add the eggs, peeled and halved, pour the pan liquid
  over all. Top with a crust of rolled out pie dough, cut vent in top
  (you can insert a paper cornucopia to give the pie dough some height,
  for a pretty rounded top). Brush pastry with 1 egg yolk beaten with 1
  t. cream. Bake at 375 for 30 minutes or until crust is brown.
  
  Tootie Notes: Don't know where I got this but have the date '73 on
  the top of card. We have eaten this for ages. It is the prettiest
  chicken pie when served. We make daisy like cut outs with cookie
  cutters from pie dough and attach to the crust with a little water to
  wet the dough to adhere. The rolled up paper cornucopia will help
  give the pie a rounded top instead of "sinking" in on the chicken
  legs.
  
  I use those little things for other things. We find them at gourmet or
  bakery shops. But, they are not necessary, it is good sunk in or not!
  
  Recipe 




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Recipe ID 42453 (Apr 03, 2005)

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