Savory Chicken Pot Pies
Yield 4 servings
Ingredients
2 each Chicken breast halves
6 each Chicken thighs
4 teaspoon Salt
2 tablespoon Pepper
2 tablespoon Butter
2 teaspoon Oil
1 cn Chicken broth (49.5 oz)
1 sm Onion, cut into quarters
1 each celery stalk, cut into chunks
1 sm Carrot, peeled, cut into chunks
1/4 cup Melted Butter
1/4 cup Flour
2 tablespoon minced tarragon
1 cup Pearl onions, peeled
1 md Potato, peeled, cut into 1/2" chunks
4 sm Carrots, cut into 1/2"
2 cup Broccoli florets
1 1/2 cup Quartered button mushrooms
2 each Egg yolks, beaten
Direction
Season chicken parts to taste with salt and pepper.
Melt 2 tablespoons butter and oil together in soup pot.
Add chicken and brown. Add chicken broth, quartered onion,
celery chunks and carrot chunks and bring to boil.
Reduce heat and simmer until chicken is tender, 20-30 minutes.
Let cool. Cover and refrigerate overnight.
Next day, skim cold chicken fat off top of broth.
Reserve 1/4 cup fat for making Rich Pastry Crust.
(Keep reserved chicken fat in refrigerator.)
Heat broth and remove chicken. Skin and bone chicken parts.
Discard skin and bones. Cut meat into 2" chunks and set aside.
Strain broth. Reduce over high heat to 3 cups.
Combine 1/4 cup melted butter and flour in saucepan and
gradually stir in broth. Bring to boil and boil 1 minute.
Season to taste with salt and pepper. Stir in tarragon.
Cook pearl onions, potato, sliced carrots and broccoli separately
in boiling water until tender, 5-10 minutes each. Drain.
Toss together cooked chicken, cooked vegetables and
mushrooms. Stir in chicken-tarragon sauce.
Divide into 4 (2 cup) oval casseroles.
Make Rich Pastry Crust.
Divide dough in half and gather into
2 small flattened rounds. Roll first half on lightly floured board to 1/4" thick
Cut dough to fit tops of 2 casseroles, leaving enough dough to overhang edges
by 1". Repeat with second half of dough.
Brush edges of casseroles with egg yolk and place crusts atop casseroles.
Flute edges. Make 4 triangular cuts in center of each crust and fold back tips
of triangles. Brush crust with egg yolk (save egg whites for another use).
Bake at 400'F. until crust is golden brown and contents hot and bubbly,
20-30 minutes. Makes 4 servings.
Note:
This refined version of an old American classic has a rich,
flaky, meaty-tasting crust, thanks to its mixture of lard and
chicken fat. The latter is a handy byproduct of the precooking
of the chicken the day before. Make sure the chicken fat is good
and cold when making the crust.
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