From Sandi's Recipe File - Herb House Chicken Pie

Presents

"From Sandi's Recipe File"

Recipe Source:
Poultry at Its Best
from Great American Recipes

Herb House Chicken Pie

Amount	Ingredient
3	halved chicken breasts
1 cup	diced carrots
1 cup	frozen young peas, thawed
1 cup	frozen corn, thawed
4 tablespoon	butter or margarine
1 cup	minced onion
4 tablespoons	all-purpose flour
1 3/4 cups	broth
2/3 cup	half-and-half
1/4 teaspoon	paprika
1/4 teaspoon	dry mustard
1/4 teaspoon	white pepper
1/4 teaspoon	rosemary
1/4 teaspoon	thyme
	Salt to taste, optional
1 1/4 cups	shredded Cheddar cheese
Crust:
1 cup	all-purpose flour
1/4 teaspoon	salt
1/4 teaspoon	dried thyme leaves
1/2 teaspoon	dried basil leaves
1/3 cup	butter or margarine

Preparation Tips:

Crust: In a cup, combine 3 tablespoons flour with 4 tablespoons water. Make a paste. Into the remaining flour cut in the salt, thyme , basil and butter. Add the paste. Form a soft dough. Do not knead.
1. Rinse chicken. Place in a skillet in single layer. Add 1/4 cup water or broth.
2. Poach at just below the boiling point until just cooked, about 20 minutes. Remove skin. Cut meat from bone into cubes. Combine with carrots, peas and corn.
3. In a saucepan, saute onion in 2 tablespoons butter until soft.
4. Add remaining butter and melt. Stir in the flour. Cook for a few minutes. Gradually add remaining broth. Cook and stir until thickened. Add half-and-half.
5. Remove from heat. Combine with chicken and vegetables. Add seasonings.
6. Pour into a shallow 2 quart baking dish. Sprinkle with cheese.
7. Roll out crust to fit over top of dish. Crimp edges. Cut a vent in top. Brush with egg yolk. Sprinkle with paprika.
8. Bake at 375 degrees for 45 minutes. Serve hot from the oven.

Click here for an easy to print out shopping list.

Recipe of the Week Home Recipe File Unique Kitchen Shop

Cookbook Library Cooking Software Library Web Rings Affiliate Programs

Tell a Friend About This Site Search this Site D & P Home