Karen's Chicken Pot Pie
| Yield: | 6 Servings |
| Categories: | Poultry |
| PARSLEY PASTRY | ||
| 2 | c | All-Purpose Flour |
| 2 | tb | Fresh Parsley, finely |
| Chopped | ||
| 1/2 | ts | Salt |
| 2/3 | c | Shortening |
| 7 | tb | Ice Water |
| STEWED CHICKEN | ||
| 3 | lb | Frying Chicken, cut up |
| 1/4 | c | Celery Leaves, chopped |
| 3 | tb | Fresh Tarragon, chopped or |
| 1 | tb | Dried Tarragon |
| 1 | Bay Leaf | |
| 1 | ts | Salt |
| 1/4 | ts | Pepper, freshly ground |
| CREAM SAUCE | ||
| 4 | tb | Unsalted Butter, or |
| Chicken Fat skimmed from | ||
| Broth | ||
| 1 | md | Onion, chopped (1 cup) |
| 1/3 | c | All-Purpose Flour |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | c | Heavy Cream or Milk |
| VEGETABLE FILLING | ||
| 1 | c | Cooked Carrots, diced |
| 1 | c | Cooked Peas |
| 1 | c | Cooked Potatoes, diced |
| 1 | Egg Yolk, beaten with | |
| 1 | tb | Water |
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