LOCATION: Recipes >> Entrée Pies >> Potpie 26
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Potpie 26
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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 til
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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