Entrée Pies: Potpie 27 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Entrée Pies >> Potpie 27


	Potpie 27

		Chicken Pot Pie 1/2 cup half and half 2 cloves garlic, chopped 1 jalapeno, seeded and chopped 4 whole cloves 3 tablespoons unsalted butter 1/2 onion, chopped 2 ribs celery, chopped 1/2 green bell pepper, chopped 3 cups chicken stock 1 1/2 cups carrots, diced 1 cup pearl onions 1 small red potato, diced 1/2 cup frozen corn, defrosted 1/2 cup frozen peas, defrosted 1 1/2 pounds boned and skinned chicken breasts, cut in small cubes 2 tablespoons all-purpose flour 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon dry mustard 3 tablespoons fresh parsley, minced 1 Never Fail Pie Crust recipe Prepare pastry for two crust pie. Roll dough out to cover a 9 inch pie pan. Preheat oven to 400 degrees. In a small pan, over low heat, warm the half and half with garlic, jalapenos and cloves until tiny bubbles just surface around the edge. Remove from heat and set aside. Melt butter in a large saucepan, over medium heat, and saute onion and bell pepper until soft, about 2 - 3 minutes. Pour chicken stock into pan and bring to a simmer. Stir in the carrots, pearl onion and potato and cook 10 minutes. Add the corn and continue cooking 3 minutes longer. Stir in peas and remove pan from heat. using a slotted spoon, remove all vegetables from the pan and set aside. Return broth to low heat and add chicken. Poach for 3 - 5 minutes. using a slotted spoon remove chicken from broth an place 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 mustard. Whisk into broth and bring to a boil, whisking, until thickened. Strain half and half, discard spices, and add to broth. heat through. Mix sauce into vegetables. place bottom crust into a 9 inch pie pan and pour in the filling. Cover with the second crust and cut in a few steam vents. Bake for 20 minutes at 400 degrees then reduce heat to 350 and bake an additional 30 minutes longer. NOTES : If edges of pie appear to be browning to quickly, cover with aluminum foil. Never Fail Pie Crust 4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon sugar 1 3/4 cups vegetable shortening 1 egg 1 teaspoon cider vinegar 1/2 cup ice water In a large mixer bowl combine the flour, baking powder, salt and sugar. Add the shortening and beat until mixture is crumbly, about 2 minutes. In a small bowl beat the egg well and add the vinegar and water. Pour over flour and beat until well combined, about 1 minute. Form dough into 4 balls, wrap in plastic and refrigerate overnight.