family health travel beauty & fashion clean jokes online games community
Welcome, Guest. Please login or register.
November 22, 2017, 04:22:46 PM

Login with username, password and session length
Search:
   
Advanced search
* Home Help Search Login Register
+  E-nterests.com Community
|-+  Family & Home
| |-+  Food & Cooking
| | |-+  chicken & turkey recipes
| | | |-+  Chicken Pot Pie
« previous next »
Pages: [1] Go Down Print
Desserts & Snack Recipes:   Raspberry Almond Macaroons     Mocha Tortoni Mousse     Red Tea Panna Cotta     Pecan Pie in Puff Pastry     Apple Custard Pie
Greek Shortbread Cookies     Cherry Fluff Pie     Quick Ginger Cookies     Butter Tarts     Pumpkin or Squash Pie
Health & Beauty Articles:   Healthy Skin Eating Good Foods     Beauty & Raw Food     Skincare From Your Fridge     Healthy Food for Skin     Acne & Green Tea
Benefits of Garlic     Dandelions as Spring Tonic     Green Tea Benefit     Fix Your Problem with Food      Cancer Diet
More Recipe Boards:
Chicken & Turkey Recipes
Beef Recipes
Pork Recipes
Fish & Seafood Recipes
Mince Recipes
Dessert & Snack Recipes
Quick & Easy Recipes
Vegetable Recipes
Sauces, Dressings & Dips
Drinks & Beverages
Author Topic: Chicken Pot Pie  (Read 1300 times)
cappuccino
Administrator
Hero Member
*****
Gender: Female
Posts: 662


a cup of cappuccino a day


WWW
Chicken Pot Pie
« on: January 08, 2008, 07:17:48 AM »


(NC)—Here's a great comfort food recipe for a cold winter's night. It tastes good and is good for you too.

Filling:

4 carrots, chopped 4

3 stalks celery, chopped 3

1 onion 1

4 tbsp Crisco Canola Oil 50mL

3 tbsp chopped fresh thyme 45mL

Salt and pepper to taste

1/4 cup Robin Hood All Purpose Flour 50mL

2 cup shot chicken stock 500mL

1 cup peas 250mL

1 whole, cooked chicken, cubed 1

Canola Oil Pastry:

2 1/4 cups Robin Hood All Purpose Flour 550mL

1 tsp salt 5mL

3/4 cup Crisco Canola Oil 175mL

1/4 cup water 50mL

1 egg, beaten 1

Preheat oven to 425ºF (220ºC).

Filling:

Cook carrots, celery, and onion in canola oil in large skillet over medium high heat, until tender crisp. Add thyme, salt and pepper to taste. Sprinkle with flour and mix so that all vegetables are coated. Cook, about 3 - 5 minutes, stirring occasionally. Carefully stir in hot chicken stock, reduce heat to medium and continue cooking until sauce has thickened to desired consistency. Add peas and chicken and stir. Pour into 2L casserole dish or 4 individual oven proof bowls.

Meanwhile, prepare pastry: Combine flour and salt in large bowl. In separate bowl, combine oil and water. Add to flour mixture all at once, using a fork to combine. Dough will look "mealy". Line rolling surface with waxed or parchment paper. Drop dough onto prepared surface and knead until dough comes together. Dough will be sticky and difficult to work with. Place another piece of waxed or parchment paper on top of dough and roll with rolling pin to 1/4" (0.5 cm) thick.

Brush beaten egg around edge of casserole dish. Carefully place pastry on top, pushing down on edges so they stick to casserole. Trim pastry and save for another use. Cut slits on top for steam to escape and brush with remaining beaten egg.

Bake in preheated oven for 20-25 minutes, until pastry is golden brown. Serve immediately. Filling will be very hot.

Prep Time: 30 minutes Baking Time: 25 minutes

Yield: 4-6 servings Freezing: excellent

Credit: www.newscanada.com
Logged

Computers are incredibly fast, accurate and stupid. Human beings are incredibly slow, inaccurate and brilliant. Together they are powerful beyond imagination.  - Albert Einstein
Pages: [1] Go Up Reply Print 
« previous next »
Jump to:  

Powered by SMF 1.1.21 | SMF © 2006-2007, Simple Machines