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Chicken Flowerpot Pie

Category: Poultry

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

-PASTRY:
2 cup All-purpose flour
1 tsp Salt
1 1/2 cup Butter or margarine, chilled and cut into thin slices
3 tbsp Shortening
1/3 cup Ice water FILLING:
1 Broiler/fryer chicken (3 to
4 Pounds), cut up
2 qt Water
1 Bay leaf
1 Garlic clove, minced
1 1/2 cup Fresh or frozen cut green beans
1 1/2 cup Thinly sliced carrots
1 cup Diced peeled potatoes
1/2 tsp Dried basil
1/2 cup Sliced fresh mushrooms
1 package (10 ounces) frozen peas
1 can (16 ounces) whole tomatoes, drained and chopped
4 tbsp Butter or margarine
1/4 cup All-purpose flour
1 cup Heavy cream
2 Egg yolks Salt and pepper to taste GLAZE:
1 Egg yolk 1 tablespoon cold water OTHER MATERIALS NEEDED:
6 New clay flowerpots (4-inch diameter) Vegetable oil Aluminum foil Decorative seed packets glued onto wooden craft sticks

Instructions:

In a large mixing bowl, combine flour and salt. Using a pastry
blender, cut in butter and shortening until mixture resembles coarse
meal (work quickly so the butter does not soften). Sprinkle with ice
water; rapidly blend together with a fork. Gather the dough into a
ball, then flatten into a circle. Wrap in foil; chill at least 3
hours or overnight. For filling, place chicken, water, bay leaf and
garlic in a Dutch oven. Bring to a boil; reduce heat and cook for
30-40 minutes or until chicken is tender. Rem ove and debone chicken;
set aside. Skim fat from the stock. Add beans, carrots, potatoes and
basil; cover and simmer 12-15 minutes or until the vegetables are
tender. Add mushrooms, peas and tomatoes; cover and simmer for 3-5
minutes. Drain vegetables and reserve stock; set aside. Melt butter
in another large kettle. Whisk in flour and cook until bubbly; stir
in 1-1/2 cups of reserved stock. Discard remaining stock. In a small
bowl, stir together cream and egg yolks. Whisk into the sauce; remove
from heat.

Season with salt and pepper. Gently fold in reserved chicken and
vegetables. To assemble flowerpots, brush the outside of pots with
vegetable oil. Line each pot with a 15-in. x 12-in. piece of foil;
pressing the foil gently down into the pot and being careful not to
tear it. Fill each pot with about 1-1/2 cups of filling; leaving
about 1/2-in. headroom; set aside. Roll pastry to 1/8-in. thickness;
cut six 6-in. circles. Place one circle on each flowerpot, turndown
the edges and flute the ends. Cut three sma ll steam holes in the
center of each pastry. In a small bowl, lightly beat glaze
ingredients; brush on top of each crust. Place flowerpots on a baking
sheet. Bake at 425! for 30-35 minutes or until the crust is browned
and the filling's hot and bubbly. Place one stick with a seed packet
in each pot before serving.

Yield: 6 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994