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Print this Recipe    Potpie 21

Chicken Pie
Yield: 8 servings

3 stewing chickens (4 1/2 - 5 pounds each)
1 large onion, sliced
1 bunch parsley
1 sprig sage
4 tablespoons flour (heaping tbsp)
2 tablespoons butter
3 egg yolks, beaten
1/2 cup heavy cream
salt
4 large potatoes
8 large fresh mushrooms, diced
16 strips bacon
pastry dough for 2 pies

In a large stew pot, cover chickens with cold water. Add onion
slices, parsley, and sage. Slowly bring to a boil over medium
heat, then simmer until meat is about ready to fall from bones,
about 1-1/2 hours. Separate meat from the bones, retaining the
white meat.

Continue to simmer stock until reduced by approximately 1/3, then
allow to cool. Skim fat off the top and mix it with 4 heaping
Tablespoons of flour and 2 Tablespoons butter, then set aside to
use as a binder. Meanwhile, remove cold stock to a 2 quart saucepan
and add the well-beaten egg yolks and heavy cream and stir to mix.
Season to taste. Then, over medium-high heat, heat again, stirring
continually.

Do not boil. Add the binder and strain thoroughly. Meanwhile, make
meal pie pastry sufficient for 2 pies and refrigerate. Boil potatoes
in skins until nearly tender, about 15 minutes. Allow to cool,
then remove a slice of skin lengthwise sufficient to allow access
with a melon baller. Make 32 potato balls and set aside. Dice the
mushrooms fine, then saute with bacon until they are tender and
bacon is crisp. Crumble the bacon.

To finish, place 4 potato balls in individual 2-cup casseroles or
baking dishes. Add 3 slices of chicken breast and a portion of
the mushroom/bacon mixture. Fill the dish with sauce described
above. Roll out the pie pastry moderately thick, trim to fit, then
cover casseroles, sealing edges all around. Bake in a 400 degree
F. oven until the crust is a rich brown color, about 20 minutes.
Serve hot en casserole.

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