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Ingredientes
- 1 whl chicken
- 4 c. water or possibly chicken stock
- 1 x bay leaf
- 1 x clove garlic
- 3 c. carrots, thinly sliced
- 2 c. potatoes, peeled & cubed
- 1 c. onion, finely minced
- 1/2 c. sherry
- 1 Tbsp. finely minced fresh basil
- 1 c. mushrooms, sliced
- 2 c. green peas
- 1/2 c. butter
- 1/2 c. flour
- 2 c. whipping cream Salt and freshly grnd pepper, to taste
- 3 x recipes Basic Pie Crust Dough, see recipe
- 3 x egg yolks, beaten
Direcciones
- Rinse the chicken. Boil the chicken in water with the bay leaf and garlic in a large stockpot till cooked through. Remove the chicken from the stockpot, reserving the stock. Let the chicken cold and then debone. Add in the carrots, potatoes, onion and sherry to the reserved stock. Cook over medium-high heat till the vegetables are tender. Add in the basil, mushrooms and peas. Cook for 5 min longer. Throw away the bay leaf.
- Heat the butter in a medium saucepan. Stir in the flour gradually. Pour in the cream gradually, stirring till mixed. Simmer till thickened, stirring constantly.
- Add in the cream mix and chicken to the vegetables and broth, stirring well. Simmer untilmixture thickens. Season with salt and pepper. Roll out the pie pastry to a 1/8-inch thickness. Cut into 12 six-inch circles. Fill 12 flowerpots or possibly large ramekins with the chicken mix. Top with a pastry circle. Brush the tops with the beaten egg yolks.
- Bake at 350 degrees for 30 min or possibly till browned and bubbly.
- Note:Thursdays at The Dove's Nest means Potpie Day, and our customers start calling early in the morning to reserve one in case we run out before they get seated. Most tell us which it's the best chicken potpie they have ever tasted.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 342g | |
| Recipe makes 12 servings | |
| Calories 375 | |
| Calories from Fat 213 | 57% |
| Total Fat 23.88g | 30% |
| Saturated Fat 9.46g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 248mg | 10% |
| Potassium 530mg | 15% |
| Total Carbs 14.29g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.41g | 2% |
| Protein 22.63g | 36% |
