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SAVORY CHICKEN POT PIES

Category: Poultry

Author: Ashley

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

2 chicken breast halves
6 chicken thighs
salt
pepper
2 Tbls. butter
2 Tbls. oil
49-1/2-oz. can chicken broth
1 small onion, cut into quarters
1 celery stalk, cut into chunks
1 small carrot, peeled, cut into chunks
1/4 C. melted butter
1/4 C. flour
2 Tbls. minced tarragon
1 C. pearl onions, peeled
1 medium potato, peeled, cut into 1/2-inch chunks
4 small carrots, cut into 1/2-inch diagonal slices (about 1-1/2 C.)
2 C. broccoli florets
1-1/2 C. quartered button mushrooms
rich pastry crust
2 egg yolks, beaten

Instructions:

Season chicken parts to taste with salt and pepper. Melt 2 Tbls. 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, for 20-30 minutes. Let cool. Cover and refrigerate overnight. Next day, skim cold chicken fat off top of broth. Reserve 1/4 C. 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-inch chunks and set aside. Strain broth. Reduce over high heat to 3 C.. Combine 1/4 C. melted butter and flour in saucepan and gradually stir in broth. Bring to boil and boil for 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, for 5-10 minutes each. Drain. Toss together cooked chicken, cooked vegetables and mushrooms. Stir in chicken-tarragon sauce. Divide into 4 (2 C.) 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- inch thick Cut dough to fit tops of 2 casseroles, leaving enough dough to overhang edges by 1inch. 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 until crust is golden brown and contents hot and bubbly, for 20-30 minutes.