Old Fashioned Chicken Pot Pie Recipe
Ingredients
1chicken (about 3 1/2 pounds), 1 cup frozen green peas cut into 8 pieces
Salt and freshly ground
1 celery rib,cut into 1-inch pepper chunks 3 tablespoons flour
1 1/2 teaspoons dried thyme
3 1/2 cup half-and-Half or light 1 teaspoon dried marjoram cream
3 tablespoons butter
1/2 Cup chopped parsley
1 large onion,chopped
Pastry for a single-crust
2 carrots,sliced 9-inch pie or 1
1/2 pound thickly sliced refrigerated pie crust
Mushrooms
Directions
1. Place chicken (including neck and back) into a pot. Add celery, 1/2 tea-spoon each of thyme and marjoram, and water to cover by 1 inch. Bring to a boil, reduce heat to medium-low, and simmer until chicken is very tender, 45 to 50 minutes. Remove chicken from pot and when cool enough to handle, pull off meat in chunks. Discard bones and skin. Boil broth until reduced to about 2 cups, about 10 minutes. Strain, pressing hard on solids with back of a spoon. Measure and reserve 1 3/4 cups broth.
2. In a large frying pan, melt 2 tablespoons of butter. Add onions and carrots and cook over medium heat, stirring often, until beginning to soften, about 3 minutes. Add mushrooms and continue to cook until mushrooms are softened, about 5 minutes longer. Remove vegetables to a bowl with a slotted spoon and add peas. Season with salt and pepper.
3. Add the remaining 1 tablespoon butter to the frying pan and heat to melt. Stir in flour and cook over medium heat, stirring, for 2 minutes. Whisk in cream and reserved broth. Cook, stirring, until thick and bubbly but not browned, about 3 minutes. Stir into vegetables along with parsley. Spoon filling into a 2-quart baking dish, such as a 9-inch square or a 7x 11- inch rectangle. (Filling can be made a day ahead and refrigerated. Return to room temperature to continue.)
4. Preheat oven to 425°F. On a lightly floured surface, roll out pastry round if necessary until it is slightly larger than top of the baking dish. Lay pastry over filling in dish, folding edges under and crimping to fit rim of the dish. Cut 4 slits in pastry, then brush pastry with the egg yolk glaze. 5. Bake 5 minutes. Reduce oven temperature to 375° and bake until pastry is golden brown and filling is bubbly, 35 to 45 minutes longer. Serve hot.
2. In a large frying pan, melt 2 tablespoons of butter. Add onions and carrots and cook over medium heat, stirring often, until beginning to soften, about 3 minutes. Add mushrooms and continue to cook until mushrooms are softened, about 5 minutes longer. Remove vegetables to a bowl with a slotted spoon and add peas. Season with salt and pepper.
3. Add the remaining 1 tablespoon butter to the frying pan and heat to melt. Stir in flour and cook over medium heat, stirring, for 2 minutes. Whisk in cream and reserved broth. Cook, stirring, until thick and bubbly but not browned, about 3 minutes. Stir into vegetables along with parsley. Spoon filling into a 2-quart baking dish, such as a 9-inch square or a 7x 11- inch rectangle. (Filling can be made a day ahead and refrigerated. Return to room temperature to continue.)
4. Preheat oven to 425°F. On a lightly floured surface, roll out pastry round if necessary until it is slightly larger than top of the baking dish. Lay pastry over filling in dish, folding edges under and crimping to fit rim of the dish. Cut 4 slits in pastry, then brush pastry with the egg yolk glaze. 5. Bake 5 minutes. Reduce oven temperature to 375° and bake until pastry is golden brown and filling is bubbly, 35 to 45 minutes longer. Serve hot.
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