Receta Chateau Laurier Chicken Pot Pie
Ingredientes
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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.