LOCATION: Recipes >> Entrée Pies >> Potpie 14
1/2 cup half and half
2 garlic cloves, chopped
1 fresh jalapeno pepper, chopped, Optional
4 whole cloves
3 tablespoons unsalted butter
1/2 medium onion, finely chopped
2 celery ribs, chopped
1/2 green bell pepper, finely chopped
3 cups chicken broth
1 1/2 cups carrots, diced
1 cup pearl onions
1 small red potato, diced
1/2 cup frozen corn, defrosted
1/2 cup fresh or defrosted frozen peas
1 1/2 pounds boneless chicken breasts, cut into bite sized pieces
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dry mustard
3 tablespoons parsley, minced
1 pie pastry
Preheat oven to 400 degrees.
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. Remove pan from heat, set aside and let
Melt the butter in a large saucepan over medium heat and add the
onion and bell pepper. Saute until soft, about 2 or 3 minutes.
Pour the chicken stock into the pan and bring it to a simmer. Stir
in the carrots, pearl onions and potato and cook until just tender,
about 10 minutes. Add the corn and continue cooking another 3
minutes. Stir in the peas and immediatly remove pan from heat. With
a slotted spoon remove vegetables from the broth to a medium bowl
and set aside.
Return broth to stove over low heat. Add chicken amd poach about
3 to 4 minutes, or until cooked through. Remove chicken from broth
with a slotted spoon and place in bowl with vegetables. 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. Spoon
in a few tablespoons of broth and mix well. Stir this flour mixture
back into the broth and bring it to a boil. Reduce heat and simmer
until broth is well thickened, about 2 or 3 minutes. Strain spices
fom half and half, discard, add half and half to broth and heat
through. Mix sauce with the vegetables and chicken, add parsley
and taste for seasoning.
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. 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.
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