Chicken Pot Pie
|Pie crust/1 package frozen puff pastry||1 (1 Recipe, Basic Variety)|
|Stock/Water||4 Cup (64 tbs)|
|Chicken||3 1⁄2 Pound, cut up (1 Chicken, 2 1/2 To 3 1/2 Pound)|
|Carrots||4 Medium, peeled, cut in 1 -inch chunks (Or 2 Extra Large, Horse)|
|Pearl onions||1 Pint, peeled|
|Celery ribs||2 , cut in 1-inch chunks|
|Mushrooms||8 , halved or quartered|
|Red potatoes||2 Medium, cut in 1 -inch chunks to make about 2 cups|
|Flour||1⁄2 Cup (8 tbs)|
|Oil||1⁄3 Cup (5.33 tbs)|
|Chopped fresh herbs||1⁄2 Cup (8 tbs) (Such As Dill Or Parsley)|
|Egg||1 , beaten, mixed with 2 tablespoon cold water|
|Cold water||2 Tablespoon, mixed with beaten egg|
1. Roll out dough to fit the top of a baking dish large enough to hold all ingredients (about 9- x 13-inch). Bring the stock or water to a boil in a large soup pot. Season the chicken well with salt and pepper.
2. Add chicken to broth and bring back to a boil. Simmer 5 minutes, then turn off, cover, and set aside 15 minutes. Spoon chicken out and set aside to cool. Add all vegetables to the broth, bring back to a boil, and then lower heat and simmer until the potatoes and carrots are tender, about 20 minutes. Remove all bones from chicken. Combine flour and oil in a small skillet and cook 3 minutes until they form a smooth paste and smell slightly nutty— do not brown.
3. Heat oven to 400°. Ladle a cup of the broth into the flour mixture, and whisk until it thickens. Transfer this mixture back into the rest of the broth, and stir until mixture is thick and smooth. Add chicken meat and fresh herbs. Taste and adjust salt and pepper. Transfer mixture to baking dish; cover with dough, and brush with egg mixture. Cut a few holes to vent steam. Bake 30 to 45 minutes on a pan to catch the drippings, until top is golden brown and sauce is bubbly.