BCM
- Thread starter mountaineer fan
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This is the best i can do for home bro. Hope it works for you..
Chicken Pot Pie
Yields: 4 to 6 servings
Compliments of TAMARACK: The Best of West Virginia. 1-88-TAMARACK
4 Cups
Boneless Skinless Chicken Breast – blanched and cubed
4 Cups
Sliced Carrots - blanched
1 Cup
Sliced Celery - blanched
½ Cup
Frozen Green Peas
Veloute Sauce
6 TBS.
Butter
6 TBS.
Flour
4 Cups
Chicken Stock
Salt and White Pepper to taste
1 Cup
Heavy Cream
Crust
16 Oz.
All Purpose Flour
1 tsp.
Salt
½ Stick
Cold Butter – Cut into pieces
4 TBS.
Vegetable Shortening
6 TBS.
Ice Water
2 Tsp.
Dried Parsley Flakes
1 Tsp.
Dried Oregano Flakes
Directions:
Veloute
1.) In a saucepan over medium heat, melt the butter, stir in the flour and cook for 2 minutes.
2.) Whisk in the chicken stock ½ cup at a time until smooth.
3.) Season with salt and white pepper, bring liquid to a simmer and cook for 15 minutes.
4.) Remove from heat and add heavy cream.
Crust
1.) Sift the flour and salt into a large mixing bowl. Add dried parsley flakes and dried oregano flakes.
2.) Incorporate the butter pieces and shortening by hand, working the fat into the flour with your fingertips until the dough starts to come together and form small pea shapes.
3.) Work the ice water into the dough with your fingers until it just comes together. “ Don’t over mix “.
4.) Form the crust into a ball, wrap tightly in plastic wrap and place in the refrigerator to rest for almost 30 minutes.
5.) Roll out to fit pan.
Place chicken, carrots, celery and peas in 9 x 13 baking dish, cover with veloute sauce. Place crust on top. Trim edges to fit your dish. Brush crust with egg wash and place in a preheated 350 degree oven for 15 minutes or until crust is golden brown.
Chicken Pot Pie
Yields: 4 to 6 servings
Compliments of TAMARACK: The Best of West Virginia. 1-88-TAMARACK
4 Cups
Boneless Skinless Chicken Breast – blanched and cubed
4 Cups
Sliced Carrots - blanched
1 Cup
Sliced Celery - blanched
½ Cup
Frozen Green Peas
Veloute Sauce
6 TBS.
Butter
6 TBS.
Flour
4 Cups
Chicken Stock
Salt and White Pepper to taste
1 Cup
Heavy Cream
Crust
16 Oz.
All Purpose Flour
1 tsp.
Salt
½ Stick
Cold Butter – Cut into pieces
4 TBS.
Vegetable Shortening
6 TBS.
Ice Water
2 Tsp.
Dried Parsley Flakes
1 Tsp.
Dried Oregano Flakes
Directions:
Veloute
1.) In a saucepan over medium heat, melt the butter, stir in the flour and cook for 2 minutes.
2.) Whisk in the chicken stock ½ cup at a time until smooth.
3.) Season with salt and white pepper, bring liquid to a simmer and cook for 15 minutes.
4.) Remove from heat and add heavy cream.
Crust
1.) Sift the flour and salt into a large mixing bowl. Add dried parsley flakes and dried oregano flakes.
2.) Incorporate the butter pieces and shortening by hand, working the fat into the flour with your fingertips until the dough starts to come together and form small pea shapes.
3.) Work the ice water into the dough with your fingers until it just comes together. “ Don’t over mix “.
4.) Form the crust into a ball, wrap tightly in plastic wrap and place in the refrigerator to rest for almost 30 minutes.
5.) Roll out to fit pan.
Place chicken, carrots, celery and peas in 9 x 13 baking dish, cover with veloute sauce. Place crust on top. Trim edges to fit your dish. Brush crust with egg wash and place in a preheated 350 degree oven for 15 minutes or until crust is golden brown.
