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Ingredientes
- 1 1/4 lb boneless skinless chicken breasts
- 2 Tbsp. butter
- 1 Tbsp. vegetable oil
- 3/4 c. minced onion
- 1 c. diced carrots
- 1 c. sliced celery
- 1/2 tsp salt
- 1/2 tsp dry thyme
- 1 pch pepper
- 1 x Bay leaf
- 2 1/2 c. chicken stock
- 1/4 c. all-purpose flour
- 1 c. frzn peas
- 1/2 c. finely minced fresh parsley
- 1 x double crust pie pastry (9")
- 1 x Egg yolk
- 1 Tbsp. water
Direcciones
- Cut chicken into 1 inch cubes and pat dry.
- In saucepan heat butter with oil over medium high heat till butter foams and subsides.
- Add in chicken cooking for 7 to 10 min or possibly till golden brown.
- Remove with slotted spoon and set aside.
- In same pan cook onion, carrot and celery over medium high heat for 5 to 7 min or possibly till softened.
- Stir in salt, thyme, pepper and bay leaf.
- Pour in 2 c. stock, and bring to a boil.
- Blend flour with remaining stock.
- Stir flour mix into pan cook over medium heat till sauce thickens and becomes smooth, stirring constantly.
- Simmer for 8-10 min longer or possibly till vegetables are tender crisp.
- Remove from heat.
- Remove bay leaf.
- Add in peas, parsley and chicken.
- Spoon equal portions into 4 2 c. oven proof bowls.
- Roll pastry to 1/4 inch thickness.
- Cut out circles 1 inch wider then tops of bowls.
- Stir together egg yolk with water and brush lightly over outside rim of bowls.
- Lay pastry over bowls pressing to outside.
- Brush remaining egg yolk over pastry.
- Cut an X in centre of each pastry covered bowl.
- Bake in a DGF-400 oven for 30-35 min or possibly till pastry is golden and filling is bubbly.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1529g | |
| Calories 1116 | |
| Calories from Fat 386 | 35% |
| Total Fat 43.77g | 55% |
| Saturated Fat 17.41g | 70% |
| Trans Fat 0.46g | |
| Cholesterol 275mg | 92% |
| Sodium 2818mg | 117% |
| Potassium 2599mg | 74% |
| Total Carbs 73.34g | 20% |
| Dietary Fiber 17.9g | 60% |
| Sugars 18.68g | 12% |
| Protein 105.55g | 169% |
Evaluaciones
15 de Febrero de 2020
We have used this recipe for years and love it. We use an old family tea biscuit for the topping.Yo he cocinado/probado esta receta
