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| | From:  VIOLET-TN (Original Message) | Sent: 9/29/2005 8:32 PM |
4 Sheets of frozen puff pastry 1 egg, beaten 4 chicken breast halves, cubed Sea Salt Pepper 2 tbsp oil 1/3 cup of butter 2/3 cup all-purpose flour 1 quart heavy cream 1 chicken bullion cube 1 tbsp minced garlic ½ small onion minced 1 cup frozen peas 1 cup frozen cooked carrots pinch fresh grated nutmeg optional Crust: Preheat oven to 350 degrees F. Cut each sheet into 1-inch strips 8-inches long. On a large cookie sheet, weave the strips into a lattice large enough to cover each pie. Brush the pastry with the beaten egg. Bake for 5 minutes until it is light golden brown. Set aside to cool and leave the oven on at 350 degree. <o:p> </o:p> Filling: Season the chicken with the salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and sauté until cooked through. <o:p> </o:p> In a large saucepan, melt the butter and slowly add the flour, stirring until the consistency of peanut butter, but do not brown like a roux. Slowly add the cream and keep stiring. Add the bullion cube, garlic, and onion and stir till thickened. Add peas, carrots, nutmeg, and chicken. Remove from heat. Fill 4 individual oven-proof bowls with the mixture. Top each with a lattice square. Press down enough to get them in contact. Bake for 5 minutes or until bubbly. Sprinkle with fresh parsley after you remove it from the oven if you want. Remaining mixture may be frozen for later use. |
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VIOLET you are making me hungry
From: "VIOLET-TN" <[email protected]>
Reply-To: "HopeFromBeyond" <[email protected]>
To: "HopeFromBeyond" <[email protected]>
Subject: Chicken Pot Pie
Date: Thu, 29 Sep 2005 12:32:30 -0700
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Chicken Pot Pie
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| From: VIOLET-TN |
4 Sheets of frozen puff pastry
1 egg, beaten
4 chicken breast halves, cubed
Sea Salt
Pepper
2 tbsp oil
1/3 cup of butter
2/3 cup all-purpose flour
1 quart heavy cream
1 chicken bullion cube
1 tbsp minced garlic
½ small onion minced
1 cup frozen peas
1 cup frozen cooked carrots
pinch fresh grated nutmeg optional
Crust:
Preheat oven to 350 degrees F.
Cut each sheet into 1-inch strips 8-inches long. On a large cookie sheet, weave the strips into a lattice large enough to cover each pie. Brush the pastry with the beaten egg. Bake for 5 minutes until it is light golden brown. Set aside to cool and leave the oven on at 350 degree.
<o:p> </o:p>
Filling:
Season the chicken with the salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and sauté until cooked through.
<o:p> </o:p>
In a large saucepan, melt the butter and slowly add the flour, stirring until the consistency of peanut butter, but do not brown like a roux. Slowly add the cream and keep stiring. Add the bullion cube, garlic, and onion and stir till thickened. Add peas, carrots, nutmeg, and chicken. Remove from heat. Fill 4 individual oven-proof bowls with the mixture. Top each with a lattice square. Press down enough to get them in contact. Bake for 5 minutes or until bubbly. Sprinkle with fresh parsley after you remove it from the oven if you want.
Remaining mixture may be frozen for later use. | |
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1 CUP = 8 OZ EVERYONE JUST COME ON OVER AND I WILL COOK TONS. |
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That would be lovely for us to have a family reunion.Great food,conversation and fun.
From: "VIOLET-TN" <[email protected]>
Reply-To: "HopeFromBeyond" <[email protected]>
To: "HopeFromBeyond" <[email protected]>
Subject: Re: Chicken Pot Pie
Date: Thu, 29 Sep 2005 13:55:42 -0700
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Chicken Pot Pie
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| From: VIOLET-TN |
1 CUP = 8 OZ
EVERYONE JUST COME ON OVER AND I WILL COOK TONS. | |
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THATS WHAT WE HAVE PLANNED FOR NEXT SPRING IN GETTYSBURG PA VERONICA DEAR. |
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yes and it is good trust i eat it |
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