Chicken Pot Pie #4
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Chicken Pot Pie #4
  Chicken    Pie  
Last updated 6/12/2012 1:13:56 AM. Recipe ID 42587. Report a problem with this recipe.
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      Title: Chicken pot pie #4
 Categories: Pot pies, Chicken
      Yield: 6 Servings
 
    1/2 c  Half and half
      2    Cloves garlic; chopped
      1    Fresh jalapeno pepper;
           -chopped (optional)
      4    Whole cloves
      3 tb Unsalted butter
    1/2 md Onion; finely chopped
      2    Celery ribs; chopped
    1/2    Green bell pepper; finely
           -chopped
      3 c  Chicken broth
  1 1/2 c  Carrots; diced
      1 c  Pearl onions
      1 sm Red potato; diced
    1/2 c  Frozen corn; defrosted
    1/2 c  Fresh or defrosted frozen
           -peas
  1 1/2 lb Boneless skinless chicken
           -breast halves, cut into 1"
           -cubes
      2 tb All-purpose flour
      1 ts Salt
    1/2 ts Fresh ground black pepper
    1/2 ts Dry mustard
      3 tb Parsley; minced
      1    Pie pastry
 
  1. Preheat oven to 400 degrees F.
  
  2. In a small pan over low heat, warm the half and half with the
  garlic, jalapenos, if using, and cloves until tiny bubbles just
  surface around the edge.
  
  3. Remove pan from heat, set aside and let spices steep.
  
  4. Melt the butter in a large saucepan over medium heat and add the
  onion, celery and bell pepper. Saute until soft, about 2 or 3
  minutes. 5. Pour the chicken stock into the pan and bring it to a
  simmer.
  
  6. Stir in the carrots, pearl onions and potato and cook until just
  tender, about 10 minutes.
  
  7. Add the corn and continue cooking another 3 minutes.
  
  8. Stir in the peas and immediately remove pan from heat.
  
  9. With a slotted spoon remove vegetables from the broth to a medium
  bowl and set aside.
  
  10. Return broth to stove over low heat. Add chicken and poach about
  3 to 4 minutes, or until cooked through.
  
  11. Remove chicken from broth with a slotted spoon and place in bowl
  with vegetables.
  
  12. Measure remaining stock, bring to a boil, and reduce to 1 1/2
  cups. In a small bowl combine flour, salt, pepper and dry mustard.
  
  13. Spoon in a few tablespoons of broth and mix well. Stir this flour
  mixture back into the broth and bring it to a boil.
  
  14. Reduce heat and simmer until broth is well thickened, about 2 or 3
  minutes.
  
  15. Strain spices fom half and half, discard, add half and half to
  broth and heat through.
  
  16. Mix sauce with the vegetables and chicken, add parsley and taste
  for seasoning.
  
  17. Place bottom pie crust into a 9 inch pie pan, pour in the filling
  and cover with a second crust. Prick a few steam vents in the top
  crust. 18. Bake at 400 degrees for 20 minutes. Reduce heat to 350
  degrees and bake and additional 30 minutes. Cover edges of pie with
  foil if they appear to be browning too quickly. Crust should be
  lightly browned when the pie is done.
  
  Formatted by RecipeLu, Orginal post to rec.food.recipes by "Pril"
   on 2 Nov 1997 06:00:45 -0700 Converted by
  MC_Buster. 




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Recipe ID 42587 (Apr 03, 2005)

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