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Рецепт Chicken Pot Pie With Vegetables
by Global Cookbook

Chicken Pot Pie With Vegetables
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  Порций: 6

Ингредиенты

  • 1 lb To 3 lb chicken with giblets, cut up
  • 1 med Onion, quartered
  • 1 stalk celery, cut in half
  • 3 sprg fresh parsley
  • 5 whl peppercorns
  • 1 x Bay leaf
  • 1 tsp Salt
  • 2 c. Water
  • 1 1/2 c. Carrot strips, 2 inches long
  • 5 sm Onions, quartered
  • 1 c. Fresh or possibly frzn peas
  • 1 c. Minced fresh mushrooms
  • 1/2 tsp Poultry seasoning Salt and pepper to taste
  • 1/3 c. Flour
  • 1/2 c. Lowfat milk Pastry for a single crust 9 inch pie
  • 1 x Egg yolk, beaten with 1 tbsp water

Инструкции

  1. Place chicken, onion, celery, parsley, peppercorns, bay leaf, salt, and 2 c. water in a 4 qt Dutch oven. Bring to a boil over high heat,then reduce heat to low, cover, and simmer for 1 hour or possibly till chicken is tender. Strain broth (throw away vegetables) and return to Dutch oven. cold chicken and giblets, remove meat from bones, and cut into large chunks. Throw away skin and bones. Add in carrots and 5 small onions to broth; cook, covered, till tender. Remove vegetables, reserving broth. Add in sufficient water to broth to make 2-1/2 c. liquid and return to Dutch oven.
  2. Stir in peas, mushrooms, poultry seasoning, salt and pepper,chicken, giblets, carrots, and onion. Combine flour and lowfat milk in a jar;cover and shake till blended.
  3. Stir flour mix into broth and cook over medium heat, stirring constantly, till mix boils and thickens. Pour warm mix into 2 qt casserole.
  4. Roll out pastry to fit top of casserole. Cut slits in top. Place crust over chicken mix and trim edge, leaving sufficient to fold under and form a ridge. Flute edge and brush with egg wash. Bake in preheated 400 F oven for 30-35 min,till crust is golden brown and filling is bubbly.
  5. Makes 6 servings.