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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I adapted this recipe from a cookbook that I have had for many years. It's an excellent way to use up leftover chicken. Even though it takes a bit of time to prepare, everyone agrees it's well worth it. Sometimes I make small individual pies and freeze them to have on hand. Bonnie Jean Lintick, Kathryn, Alberta Ingredients:
2 cups king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
2/3 cup cold butter, cubed |
1/4 cup cold water |
filling: |
2-1/2 cups cubed cooked chicken |
2 cups fresh or frozen peas |
2 medium potatoes, peeled and cubed |
3 medium carrots, thinly sliced |
2 celery ribs, finely chopped |
1/4 cup finely chopped onion |
3 tablespoons butter |
3 tablespoons king arthur unbleached all-purpose flour |
1 to 2 tablespoons chicken bouillon granules |
1-1/2 teaspoons dried tarragon |
pepper to taste |
1 cup milk |
1/2 cup chicken broth |
additional milk |
Directions:
1. In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Set aside a third of the dough. Roll out remaining dough to fit a 2-1/2-qt. baking dish. Transfer pastry to baking dish; trim even with edge; set aside.
2. For filling, in a large bowl, combine the chicken, peas, potatoes, carrots, celery and onion; set aside. In a large saucepan, melt butter. Stir in flour, bouillon, tarragon and pepper until smooth. gradually stir in the milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into chicken mixture; spoon into crust.
3. Roll out reserved dough to fit top of pie. Make cutouts in pastry. Place over filling; trim, seal and flute edges. Brush additional milk over pastry.
4. Bake at 375° for 50-60 minutes or until crust is golden brown and filling is bubbly. Yield: 6 servings.
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