Recipe - Karens Chicken Pot Pie

PARSLEY PASTRY
2 cup AllPurpose Flour
2 tablespoon Fresh Parsley, finely
Chopped
One half teaspoon Salt
2/3 cup Shortening
7 tablespoon Ice Water

STEWED CHICKEN
3 pound Frying Chicken, cut up
One fourth cup Celery Leaves, chopped
3 tablespoon Fresh Tarragon, chopped or
1 tablespoon Dried Tarragon
1 Bay Leaf
1 teaspoon Salt
One fourth teaspoon Pepper, freshly ground

CREAM SAUCE
4 tablespoon Unsalted Butter, or
Chicken Fat skimmed from
Broth
1 md Onion, chopped (1 cup)
1/3 cup AllPurpose Flour
One half teaspoon Salt
One fourth teaspoon Pepper
1 cup Heavy Cream or Milk

VEGETABLE FILLING
1 cup Cooked Carrots, minced
1 cup Cooked Peas
1 cup Cooked Potatoes, minced
1 Egg Yolk, beaten with
1 tablespoon Water

Parsley Pastry: In a large bowl combine 2 cups flour, parsley and One half ts
salt. With pastry blender or 2 knives, cut in shortening until mixture
resembles peas. Add ice water, a tablespoon at a time, tossing with a fork
until all is moistened. Gather dough into a ball. Form dough into a disc
shape. Wrap in waxed paper and refrigerate at least 30 minutes.

Stewed Chicken: In a 4 quart saucepan combine chicken, celery leaves,
tarragon, bay leaf, 1 teaspoon salt and One fourth teaspoon pepper. Add cold water to cover.
Bring to a boil over high heat. Reduce heat. Cover and simmer for 45
minutes to one hour until chicken is very tender. Remove chicken with tongs
and cool. Strain broth and refrigerate. When chicken is cool enough to
handle, discard skin and remove meat from bones. Cut meat in pieces. Wrap
and refrigerate.

Cream Sauce: Skim fat from top of cold broth. Measure One fourth cup into medium
saucepan, or melt butter. Add onion and saute until transparent, 35
minutes. Stir in 1/3 cup flour, One half teaspoon salt and One fourth teaspoon pepper. Mix well.

Typed for you by Katherine Smith, Cyberealm BBS and home of KookNet
Watertown NY 3157861120

Source: Victoria Magazine

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini