https://www.copymethat.com/r/3s9rmIhZw/chicken-pot-pie/
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2024-10-31 10:23:23
Chicken Pot Pie
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Ingredients
- By Cathie Guntli Fine Cooking Issue 13
- A flameproof roasting pan is key to this recipe. The chicken and vegetables are cooked in the same pan, which you’ll also use to make a flavorful sauce.
- One 3-lb. chicken
- 3 Tbs. olive oil
- Salt and freshly ground black pepper
- 2 cups ½-inch potato chunks (1 to 2 medium peeled potatoes; I prefer Yukon gold)
- 24 pearl onions, peeled and left whole
- 2 cups ½-inch carrot chunks (2 to 3 medium carrots, peeled)
- 1 clove garlic, peeled and minced
- 8 mushrooms, halved or quartered
- 2 Tbs. chopped assorted fresh herbs (parsley, rosemary, thyme); more to taste
- 1 cup peas (fresh or frozen and defrosted)
- subheading: For the sauce:
- 4 cups chicken stock (homemade or low-salt canned)
- 6 Tbs. butter (as needed)
- 6 Tbs. flour
- Salt and freshly ground black pepper
- subheading: For the pastry:
- 1 recipe Rough Puff Pastry for Chicken Pot Pie, refrigerated
- subheading: For the egg wash:
- 1 egg yolk, beaten
- ½ cup cream
Steps
Directions at finecooking.com
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