2 tbsp italian parsley, minced, 2 tsp salt and ½ tsp pepper
EGG WASH- 1 egg whisked with 1 tbsp water
Instructions
To make stock combine ingred. in heavy stock pot. Add cold water until just covered. Bring to a boil over high heat. Reduce and simmer 45 min. Remove chicken and let cool 15 min. Continue boiling stock. Debone chicken adding bones to stock. Continue boiling stock on high heat until reduced to 1½ quarts. Set aside 2½ c stock for this recipe.
To make crust combine flour and salt. Work in butter and shortening with hands. Add water and form dough into a disc. Wrap in plastic and refrigerate at least 30 min. up to 2 days.
To make filling preheat oven to 400°. Melt butter on med. heat in pan and add carrots, onions, and celery and cook until onions are translucent about 10 min. Add flour and cook stirring 1 min. Whisk in 2½ c chicken stock then milk. Decrease heat to low and simmer 10 min. Add chicken meat, thyme, sherry, peas, parsley, salt, and pepper. Divide among ramekins.
Divide dough according to ramekins. Roll out to ¼'' thick. Place over filling sealing edges. Brush with egg wash. Place on foil lined baking sheet and bake 25 min.
Originally Submitted
12/14/2011
5 Out of 5 from
1 reviews
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