Karen's Chicken Pot Pie

Recipe Ingredients

		Parsley Pastry
2 cups	125g / 4.4oz	All-purpose flour
2 tablespoons	30ml	Fresh parsley - finely
		Chopped
1/2 teaspoon	2.5ml	Salt
2/3 cup	131g / 4.6oz	Shortening
7 tablespoons	105ml	Ice water
		Stewed Chicken
3 lbs	1362g / 48oz	Frying chicken - cut up
1/4 cup	27g / 1oz	Celery leaves - chopped
3 tablespoons	45ml	Fresh tarragon - chopped or
1 tablespoon	15ml	Dried tarragon
1		Bay leaf
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Pepper - freshly ground
		Cream Sauce
4 tablespoons	60ml	Unsalted butter - or
		Chicken fat skimmed from
		Broth
1		Onion - chopped (1 cup) (medium)
1/3 cup	20g / 0.7oz	All-purpose flour
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
1 cup	237ml	Heavy cream or milk
		Vegetable Filling
1 cup	110g / 3.9oz	Cooked carrots - diced
1 cup	237ml	Cooked peas
1 cup	146g / 5.1oz	Cooked potatoes - diced
1		Egg yolk - beaten with
1 tablespoon	15ml	Water

Recipe Instructions

Parsley Pastry: In a large bowl combine 2 cups flour, parsley and 1/2 ts salt. With pastry blender or 2 knives, cut in shortening until mixture resembles peas. Add ice water, a tablespoon at a time, tossing with a fork until all is moistened. Gather dough into a ball. Form dough into a disc shape. Wrap in waxed paper and refrigerate at least 30 minutes.

Stewed Chicken: In a 4 quart saucepan combine chicken, celery leaves, tarragon, bay leaf, 1 ts salt and 1/4 ts pepper. Add cold water to cover. Bring to a boil over high heat. Reduce heat. Cover and simmer for 45 minutes to one hour until chicken is very tender. Remove chicken with tongs and cool. Strain broth and refrigerate. When chicken is cool enough to handle, discard skin and remove meat from bones. Cut meat in pieces. Wrap and refrigerate.

Cream Sauce: Skim fat from top of cold broth. Measure 1/4 cup into medium saucepan, or melt butter. Add onion and saute until transparent, 3-5 minutes. Stir in 1/3 cup flour, 1/2 ts salt and 1/4 ts pepper. Mix well.

Source:
Victoria Magazine

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