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how to make Chicken Pot Pie wonderfully flexible.

This Chicken Pot Pie Recipe is wonderfully flexible.
You can substitute turkey. You can serve it as a pie or serve it over biscuits or even pasta. You can also substitute diced potatoes and diced carrots in place of the mushrooms and red peppers. Preparation time: 45 minutes. Serves 8 depending on desired portion size.
Cooking Conversion Table
Ingredients for your chicken pot pie:
3 cups of well seasoned chicken stock or turkey stock
6 tablespoons of fat from a roasted chicken or turkey (or use melted butter)
6 tablespoons of flour
1 cup sliced mushrooms
3-4 cups of cooked and diced chicken or turkey meat
1/2 - 1 cup of fresh or frozen peas (thawed)
1 cup diced red peppers (or to taste)
1 cup half and half cream, scalded
1 rolled pie crust (see my pie crust recipe on next page)
Instructions for the chicken pot pie:
To make the roux:
Heat a skillet over medium-low heat When skillet is hot, melt fat or butter Add flour and stir over heat until roux is smooth (do NOT brown) Heat stock until boiling
Add mushrooms and red peppers and cook over medium heat until vegetables are crisp-tender (do not over-cook) Add roux to stock, stirring until thickened
Add diced chicken (or turkey) and green peas and heat Thin with hot cream to  correct consistency Correct seasoning Pour into 2 1/2 quart baking dish and top with pie crust Crimp pie crust edges and cut vents in the crust Brush crust with beaten egg and water Bake in 400 degree F oven until bubbling and crust is lightly browned Serve this chicken pot pie with a mixed green salad Short of time? Use a prepared pie crust from the supermarket. It's okay
Pie Crust Recipe
Ingredients:
2 cups stirred flour
1 1/8 teaspoons salt
1/2 cup plus 3 tablespoons shortening
5-6 tablespoons ice water
Instructions:
Combine flour and salt in a mixing bowl Cut in the shortening with pastry blender until crumbly and size of peas Sprinkle 3/4 of the ice water over the surface of the mixture. Blend only until all the ingredients are moistened and the dough can be shaped Add more ice water only if necessary to shape the dough into a ball. (Do not make dough too dry or too wet) Handle dough gently or it will be tough Flatten the dough out on lightly floured surface or pastry cloth and lightly dust with flour Roll the dough out to a thickness of 1/8 inch in the approximate shape of your casserole dish Place the crust over the filling and trim the edges. Cut vent holes .
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Key words :
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2 comments:

  1. Well your dish looks delicious. I'm gonna share that recipe with my sister. She is kinda fond of cooking new dishes.
    Thanks for sharing!

    ReplyDelete

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