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Chicken Potpie is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
Lowest Price Discounts on Hotels Worldwide - Click Here
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See our Guide to New York City Restaurants
Click Here
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Pastry for double crust pie
1 - 10 oz. Package frozen peas and carrots
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
1/4 cup margarine or butter
1/3 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon dried sage, marjoram or thyme crushed
1/8 teaspoon pepper
2 cups chicken broth
3/4 cup milk
3 cups cubed cooked chicken or turkey
1/4 cup snipped parsley
1/4 cup chopped pimiento
Prepare pastry; set aside. Cook peas and carrots according to package directions; drain. In a saucepan cook onion and mushrooms in margarine or butter until tender. Stir in flour, salt, herbs, and pepper. Add chicken broth and milk all at once. Cook and stir until thickened and bubbly. Stir in drained peas and carrots, chicken or turkey, parsley, and pimiento; heat until bubbly. Pour chicken mixture into six 10 ounce round casseroles or 2 quart rectangular baking dish. Roll pastry into a 15 x 10 inch rectangle. Cut into six 5 inch circles, and place atop the 10 ounce casseroles. Or roll pastry into a 13 x 9 inch rectangle. Place over the 2 quart rectangular baking dish. Flute edges of pastry and cut slits in the top for the steam to escape. Bake in a 450 degree oven for 12 to 15 minutes or until pastry is golden brown.
Makes 6 servings.
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