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Instructions |
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Seaston chicken with salt and pepper. Place in a shallow saucepan over medium heat. Cover with water and add bay leaf. Bring to a boil and reduce heat to simmer for 15 minutes or until tender. Remove from heat and discard liquid. Cool chicken.
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In a small saute pan, over medium heat, melt butter. Stir in flour and cook for 1 minute. Wisk in cream. Season with salt and pepper. Cook until the mixture thickens. About 4 minutes. Remover from heat and set aside.
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Dice chicken into very small peices. Add the cream mixture and cheese. Mix until smooth.
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Roll out pie shells and cut into as many round pieces as you can, about 3 inch diameter. Place about one tablespoon of chicken mixture into pie shell and fold over, crimp with fork.
Fry in deep fryer until golden brown.
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Originally Submitted
12/29/2007
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