Individual Chicken Potpies |
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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 4 |
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These little pies look so appetizing with their paprika-sprinkled crust and colorful veggies in a saucy filling. Always well-received by guests, they taste elegantly rich. Sometimes, I adapt the recipe and make one large casserole. Ingredients:
1/4 cup chopped onion |
2 tablespoons chopped green pepper |
1/4 cup butter, cubed |
1/3 cup king arthur unbleached all-purpose flour |
1 can (14-1/2 ounces) chicken broth |
1 cup milk |
1 cup fresh broccoli florets |
1/2 cup fresh cauliflowerets |
1/2 cup thinly sliced celery |
1/2 cup thinly sliced carrot |
1 cup (4 ounces) shredded swiss cheese |
2 cups cubed cooked chicken |
pastry: |
1-1/3 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon paprika |
1/2 cup shortening |
3 to 4 tablespoons cold water |
Directions:
1. In a large saucepan, saute onion and green pepper in butter until onion is tender. Add flour until blended. Stir in the broth, milk, broccoli, cauliflower, celery and carrot. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese. Divide chicken among four ungreased 1-1/2-cup baking dishes. Top with vegetable mixture.
2. For pastry, combine the flour, salt and paprika in a bowl; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into four portions; roll out each to 1/8-in. thickness. Place pastry over vegetable mixture. Trim pastry to 1/2 in. beyond edge of dish; flute edges. Cut slits in top. Bake at 350° for 30-40 minutes or until golden brown. Yield: 4 servings.
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