Directions:
- In a large bowl, combine flour and salt. Cut in butter and shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball; flatten into a circle. Chill for at least 3 hours or overnight.
- For filling, place the chicken, water, bay leaf and garlic in a Dutch oven. Bring to a boil. Reduce heat; cover and cook for 30-40 minutes or until chicken is tender. Remove and debone chicken; set aside. Skim fat. Add the beans, carrots, potatoes and basil to the broth. Cover and simmer for 12-15 minutes or until vegetables are tender. Stir in the mushrooms, peas and tomatoes; cover and simmer for 3-5 minutes. Drain vegetables and reserve broth; set side
- In another large kettle, melt butter. Whisk in flour until smooth. Add 1-1/2 cups of reserved stock. Bring to a boil. Cook and stir for 2 minutes or until thickened. In a small bowl, whisk together egg yolks and cream. Whisk into the sauce; remove from heat. Season with salt and pepper. Gently stir in reserved chicken and vegetables.
- To assemble flowerpots, brush outsides of pots with oil. Line each with a 15-in. x 12-in. piece of aluminum foil; pressing the foil gently down into the pot and being careful not to tear it. Fill each pot with about 1-1/2 cups of filling, leaving about 1/2-in. headspace; set aside.
- Roll pastry to 1/8-in. thickness; cut six 6-in. circles. Place one circle on each flowerpot, turn down the edges and flute. Cut three vents in the center of each pastry. In a small bowl, lightly beat glaze ingredients; brush over each crust. Place flowerpots on a baking sheets. Bake at 425° for 30-35 minutes or until the crust is golden brown and the filling is bubbly. Just before serving, garnish each with a seed packet on a stick. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1514.78 Kcal (6342 kJ) | ||
| Calories from fat | 528.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.75g | 90% | |
|---|---|---|---|
| Cholesterol | 982.96mg | 328% | |
| Sodium | 718.05mg | 30% | |
| Potassium | 1040.89mg | 22% | |
| Total Carbs | 162.29g | 54% | |
| Sugars | 3.72g | 15% | |
| Dietary Fiber | 3.15g | 13% | |
| Protein | 71.91g | 144% | |
| Vitamin C | 54.2mg | 90% | |
| Vitamin A | 10mg | 333% | |
| Iron | 19.5mg | 108% | |
| Calcium | 148.7mg | 15% | |
| Amount Per 100 g | |||
| Calories | 138.91 Kcal (582 kJ) | ||
| Calories from fat | 48.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.39g | 90% | |
|---|---|---|---|
| Cholesterol | 90.14mg | 328% | |
| Sodium | 65.85mg | 30% | |
| Potassium | 95.45mg | 22% | |
| Total Carbs | 14.88g | 54% | |
| Sugars | 0.34g | 15% | |
| Dietary Fiber | 0.29g | 13% | |
| Protein | 6.59g | 144% | |
| Vitamin C | 5mg | 90% | |
| Vitamin A | 0.9mg | 333% | |
| Iron | 1.8mg | 108% | |
| Calcium | 13.6mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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