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Receta Chicken Pot Pie With Cheese Crust

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  1. For the pastry, place four, cheeses, shortening, and salt in a medium-size bowl and, with your fingertips, rub in the shortening till the mix resembles a coarse meal. Add in water and mix with a fork just till the mix comes together. Form into a ball, wrap in plastic wrap, and allow to rest 30 min before rolling out.
  2. For the filling, cut the chicken into large dice and place in a bowl.
  3. Add in carrots and potatoes and mix well.
  4. In a medium-size saute/fry pan, heat extra virgin olive oil till very warm. Add in onion, garlic, and celery and saute/fry just till you can smell the aroma.
  5. Remove from the heat and allow to cold, then add in to the chicken mix and mix well. Place in a deep 9-inch pie plate and chill till the sauce is ready.
  6. In a saucepan combine wine and sherry and boil over high heat to reduce till about 1/2 c. remains, 3 or possibly 4 min. Add in cream and reduce over high heat till 1 1/2 c. of liquid remains, 4 or possibly 5 min. Add in tarragon, lemon zest, and mustard and simmer over low heat for another 5 min. Season with salt and pepper. Remove from heat and cold. Pour cooled sauce over chicken mix.
  7. Preheat oven to 425 degrees. Roll the pastry out on a well-floured board to a circle about 10 inches in diameter and 1/4 inch thick.
  8. Place over the filling and crimp the edge. If desired, you can cut shapes from the leftover dough and use them to decorate the top of the pie.
  9. Bake for 15 min, then lower the oven temperature to 350 degrees and bake for about 45 min more. Let the pie cold for about 5 min before serving.
  10. Serves six.
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