Chicken Pie PDF Print E-mail
User Rating: / 3
PoorBest 
Written by   
Wednesday, 22 June 2011 15:22

2 3-pound broilers 1 large onion quartered 2 celery stalks, chopped 6 cloves garlic 1 bay leaf Sprig of thyme 10 black peppercorns ¾ cup butter 1 cup chopped onion 1 cup chopped celery ½ cup chopped red bell pepper ¼ cup minced...

 

  • 2 3-pound broilers
  • 1 large onion quartered
  • 2 celery stalks, chopped
  • 6 cloves garlic
  • 1 bay leaf
  • Sprig of thyme
  • 10 black peppercorns
  • ¾ cup butter
  • 1 cup chopped onion
  • 1 cup chopped celery
  • ½ cup chopped red bell pepper
  • ¼ cup minced garlic
  • ¾ cup flour
  • 1 ½ quarts reserved stock
  • 1 TBS chopped thyme
  • 1 TBS chopped basil
  • 1 tsp chopped sage
  • ½ cup diced carrots
  • 1 cup frozen petit pois peas
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp Louisiana Hot Sauce
  • 4 9” prepared pie crusts
  1. Cut chicken into quarters and place in 2-gallon stock pot over medium high heat;
  2. Add onions, celery, garlic, bay leaf, thyme, and peppercorns
  3. Cover chicken with lightly salted water by 1”; bring to boil, reduce to simmer and allow to cook until chicken is tender, about 45 minutes
  4. Remove chicken and debone; return bones to stock pot; continue to simmer for 15 minutes, strain and reserve 6 cups; cube chicken and set aside
  5. Into a Dutch oven, melt butter over medium high heat; add onions, celery, bell pepper and garlic; sauté 3-5 minutes until wilted
  6. Sprinkle in flour and whisk until blond roux is achieved
  7. Add stock, one ladle at a time until all is incorporated
  8. Add thyme and next 7 ingredients, blending well and simmering for 30 minutes; remove from heat and allow to cool slightly
  9. Add chicken meat to sauce, blending well
  10. Place pie crusts into 2 9” pie pans, bake at 400° for 5-10 minutes or until lightly browned; remove from oven and fill with chicken mixture
  11. Cover each pie with remaining pastry, seal edges of pie and pierce with fork to allow steam to vent during cooking
  12. Bake at 350° until golden brown, about 20 minutes
  13. Any remaining chicken and gravy should be heated and served in a casserole dish along with the pie

Serves 8

 

Last Updated on Wednesday, 06 July 2011 02:19