04-15-2005, 04:39 AM
1 (3 pound) chicken, cut up
1 medium onion, quartered
3 stalks celery, cut into chunks
2 carrots, chunked
3 bouillon cubes
2 quarts water
2 teaspoons Lady’s House Seasoning
Roux
3/4 cup flour
1/2 cup butter
Filling
1/2 cup onion, finely diced
1 teaspoon fresh garlic, finely chopped
2 carrots, finely diced
1 quart heavy cream
1 1/2 cups frozen green peas
3 cups chicken stock
Dash fresh ground nutmeg (optional)
Salt and pepper to taste
Pastry Dough
1 package Pepperidge Farm Puff Pastry Sheets
1 egg, beaten
Wash and cut up chicken. Place chicken, onion, carrots, celery, water, bouillon, salt and pepper in a sauce pot. Cook over medium heat until chicken is done and stock is reduced by about one half. Remove chicken. Allow to cool.
When cool to the touch, remove skin, bones, veins and cartilage. Cut chicken into chunks. Drain and reserve stock and discard vegetables.
In a sauce pot over medium heat, melt 1/2 cup butter, stir in 3/4 cup of flour, stirring constantly until it begins to change color. Be careful not to scorch the roux, never quit stirring. Toss in onion, garlic, and carrots, sautéing and stirring constantly for a couple of minutes. Add one quart of heavy cream, again stirring constantly. Add 3 cups of chicken stock, rendered from the chicken pot. Stir until smooth.
Toss in peas and chicken. Add nutmeg (if desired) Simmer for 15 to 20 minutes. If filling is too thick, thin with a little additional chicken stock. Remove from heat and add salt and pepper if needed. Pour chicken pie filling into an appropriate size casserole dish.
Remove puff pastry from freezer and allow to thaw. Brush pastry with egg wash and cut into strips approximately 1 to 1/ 1/4 inch wide. Lattice crust on top of pie filling. Allow a small amount of the crust to overlap on sides of pan. Place in pre-heated oven (350 degrees F). Bake until puff pastry is golden brown and done, approximately 30 minutes.
1 medium onion, quartered
3 stalks celery, cut into chunks
2 carrots, chunked
3 bouillon cubes
2 quarts water
2 teaspoons Lady’s House Seasoning
Roux
3/4 cup flour
1/2 cup butter
Filling
1/2 cup onion, finely diced
1 teaspoon fresh garlic, finely chopped
2 carrots, finely diced
1 quart heavy cream
1 1/2 cups frozen green peas
3 cups chicken stock
Dash fresh ground nutmeg (optional)
Salt and pepper to taste
Pastry Dough
1 package Pepperidge Farm Puff Pastry Sheets
1 egg, beaten
Wash and cut up chicken. Place chicken, onion, carrots, celery, water, bouillon, salt and pepper in a sauce pot. Cook over medium heat until chicken is done and stock is reduced by about one half. Remove chicken. Allow to cool.
When cool to the touch, remove skin, bones, veins and cartilage. Cut chicken into chunks. Drain and reserve stock and discard vegetables.
In a sauce pot over medium heat, melt 1/2 cup butter, stir in 3/4 cup of flour, stirring constantly until it begins to change color. Be careful not to scorch the roux, never quit stirring. Toss in onion, garlic, and carrots, sautéing and stirring constantly for a couple of minutes. Add one quart of heavy cream, again stirring constantly. Add 3 cups of chicken stock, rendered from the chicken pot. Stir until smooth.
Toss in peas and chicken. Add nutmeg (if desired) Simmer for 15 to 20 minutes. If filling is too thick, thin with a little additional chicken stock. Remove from heat and add salt and pepper if needed. Pour chicken pie filling into an appropriate size casserole dish.
Remove puff pastry from freezer and allow to thaw. Brush pastry with egg wash and cut into strips approximately 1 to 1/ 1/4 inch wide. Lattice crust on top of pie filling. Allow a small amount of the crust to overlap on sides of pan. Place in pre-heated oven (350 degrees F). Bake until puff pastry is golden brown and done, approximately 30 minutes.