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LOCATION: Recipes >> Entrée Pies >> Potpie 18

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Chicken Pot Pie

2 pounds skinless boneless chicken breast
1 cup cream
4 whole carrot, 1/2" pieces
2 whole zucchini, 1/2" pieces
5 tablespoons unsalted butter
8 ounces onion, chopped
5 tablespoons flour
1 cup chicken broth, canned
1/4 cup white wine
1 tablespoon tarragon leaf
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 egg
1 tablespoon water
Pate Brise

Make pate and refrigerate. Place chicken in baking dish; pour
cream over and bake at 350 for 20-25 minutes. Remove chicken;
reserve cream mix. Cut chicken into 1" chunks. Blanch carrots 3
minutes; add zucchini for 1 minute more.

Rinse with cold water and drain. Saute onions in butter 5 minutes.
Add flour and cook, stirring, 5 minutes. Don't let flour brown.
Stir in broth until thick.

Add reserved cream mix and wine; cook 5 minutes. Add seasonings;
simmer 1 minute. Add chicken and vegetables. Pour into 2-quart
casserole. Roll out dough and top casserole, leaving 1" border.
Combine egg and water; brush edge of dish and top of pastry. Cut
steam vent. Bake at 425 for 20-25 minutes.


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