Chicken And Corn Pot Pie Recipe
Ingredients
| 1 pound small boiling onions | ||
| Butter | 2 Tablespoon | |
| 1/4 pound slab or country smoked bacon, diced | ||
| Chicken | 1 3 pound, quartered | |
| Flour | ||
| Carrots | 2 Large, diced | |
| 1 1/4 cups rich chicken stock | ||
| Whole Cloves | 3 | |
| 2 whole cardamom pods | ||
| Rosemary | 1/2 Teaspoon, crumbled | |
| Ground pepper | 1 To taste | |
| Corn kernels | 1/2 pound, frozen | |
| Cornmeal Chive Pastry or Rough Puff | ||
| Pastry | ||
| Egg | 1 , beaten | |
| Salt | To Taste | |
Directions
Bring 1 quart water to boil in saucepan.
Add onions and blanch 2 minutes.
Drain in colander and rinse thoroughly with cold water.
Trim off tops and bottoms of onions and slip off skins.
Melt butter in large, shallow casserole over medium heat.
Add bacon and cook until crisp.
Remove with slotted spoon and set aside.
Lightly dredge chicken pieces in flour.
Increase heat as necessary and brown on all sides.
Remove chicken and pour off all but 3 tablespoons fat.
Add carrot and onions and cook about 3 minutes over medium heat.
Add stock, seasonings, chicken and bacon.
Bring to gentle simmer, then cover and cook until chicken is tender, about 30 minutes.
Remove chicken and set aside to cool.
Skim off fat and reduce sauce over high heat until flavor is rich and intense.
Season to taste with salt and pepper.
Meanwhile, remove skin and bone from chicken and cut meat into bite-size chunks.
Transfer to bowl and add sauce.
Cover and refrigerate overnight.
Position rack in center of oven and preheat to 400°F.
Generously grease 6-cup souffle dish.
Stir corn into chicken mixture and blend well.
Turn into prepared dish.
Roll out pastry on floured surface to thickness of 1/8 inch.
Cut circle slightly larger than diameter of baking dish.
Lay dough over top, sealing and crimping edges to rim of dish.
Brush with beaten egg.
Cut decorative designs (leaves, flower petals or geometric shapes) from leftover dough and arrange on crust.
Brush again with egg.
Cut several slits in crust to vent steam.
Bake 1 to 1 1/4 hours, or until sauce is bubbling and crust is browned and crisp.
(If crust browns too quickly, cover lightly with foil.)
Add onions and blanch 2 minutes.
Drain in colander and rinse thoroughly with cold water.
Trim off tops and bottoms of onions and slip off skins.
Melt butter in large, shallow casserole over medium heat.
Add bacon and cook until crisp.
Remove with slotted spoon and set aside.
Lightly dredge chicken pieces in flour.
Increase heat as necessary and brown on all sides.
Remove chicken and pour off all but 3 tablespoons fat.
Add carrot and onions and cook about 3 minutes over medium heat.
Add stock, seasonings, chicken and bacon.
Bring to gentle simmer, then cover and cook until chicken is tender, about 30 minutes.
Remove chicken and set aside to cool.
Skim off fat and reduce sauce over high heat until flavor is rich and intense.
Season to taste with salt and pepper.
Meanwhile, remove skin and bone from chicken and cut meat into bite-size chunks.
Transfer to bowl and add sauce.
Cover and refrigerate overnight.
Position rack in center of oven and preheat to 400°F.
Generously grease 6-cup souffle dish.
Stir corn into chicken mixture and blend well.
Turn into prepared dish.
Roll out pastry on floured surface to thickness of 1/8 inch.
Cut circle slightly larger than diameter of baking dish.
Lay dough over top, sealing and crimping edges to rim of dish.
Brush with beaten egg.
Cut decorative designs (leaves, flower petals or geometric shapes) from leftover dough and arrange on crust.
Brush again with egg.
Cut several slits in crust to vent steam.
Bake 1 to 1 1/4 hours, or until sauce is bubbling and crust is browned and crisp.
(If crust browns too quickly, cover lightly with foil.)
Chef
