Recipe

Chicken And Shrimp Pie Recipe

	Image / All my dishes 2 years, 4 months ago I have served this special dish on Christmas Eve with a green salad and crusty rolls. And of course a nice glass of white wine. (or red, if you prefer). This can be made 24 hours before baking. It may also be frozen (without potato topping); thawed i... More Prep:60m Cook:120m Servings:6	Image
	chicken shrimp wine cheese

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Ingredients

1 3 lb chicken

salt

1 tsp. peppercorns

2 celery stalks & leaves

1 each of carrot, leek, large onion

3 sprigs parsley

8 oz. frozen uncooked shelled shrimp

1/2 c dry white wine

Sauce & Crumbs:

1/2 c butter

1/2 c. flour

1 c whipping cream

2 egg yolks

1/2 c grated fresh Parmesan

salt, white pepper & nutmeg and lemon juice

2 T chopped fresh parsley

1/4 c dry breadcrumbs

2 T grated Parmesan

2 T slivered almonds

1 T melted butter

Potato Topping:

3 large potatoes

1/4 c soft butter

1/4 c whipping cream

salt & pepper

2 T melted butter

Directions

Place whole chicken in large pot; cover with 8 cups water; add 2 tsp. salt, peppercorns, vegetables (coarsely chopped) and parsley. Simmer for 45 minutes or until tender. Cool for easier handling. Remove chicken from stock; reserve 2 cups strained stock (save remainder for homemade soup). Remove meat from bones in large bite sized pieces. Discard skin and bones.

In small saucepan, combine shrimp, wine, pinch of salt. Cover and bring to boil; remove from heat. Drain, reserving 1/2 cup cooking liquid.

Sauce: In heavy saucepan, melt butter. Whisk in flour; let bubble for 1 minutes. Whisk in reserved stock and shrimp liquid. Bring to boil; stirring. Stir in 3/4 cup whipping cream; boil, stirring often, for 5 minutes. Remove from heat.

Whisk together egg yolks and remaining 1/4 c cream; stir into mixture in saucepan; stir in 1/2 cup Parmesan. Season generously with salt and white pepper; add a generous dash of nutmeg and a squeeze of lemon juice. Add parsley. Combine sauce with chicken and drained shrimp, mixting lightly. Turn into 8 c baking dish.

Combine crumbs, 3 T Parmesan, almonds and butter. Sprinkle over surface.

Potato Topping: Cook potatoes in boiling salted water until tender; drain and mash well. (about 3 cups mashed) Beat in soft butter and cream. Season with salt & pepper to taste. Pipe or spoon around edge of casserole dish. Pour melted butter over potatoes. Bake in 400 F oven for 30 min. or until golden and bubbling.

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