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Print this Recipe    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.

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