Chicken Flowerpot Pie
From spinach1948 14 years ago
- 30 minutes to make
- Serves 6
This is fun to sever in flower pots. A talked about mael. This recipe is adapet from Mary Anne's "Getting in the Theme of Things" . Featured in the Premiere Edition of Taste of Home. Nutrition Facts: One serving: (1 each) Calories: 1000 Fat: 68 g Saturated Fat: 34 g Cholesterol: 330 mg Sodium: 988 mg Carbohydrate: 56 g Fiber: 6 g Protein: 40 g
Ingredients
- Pastry: shopping list
- 2 cups all-purpose flour shopping list
- 1 tsp. salt shopping list
- 1 ½ cups margarine or butter chilled and cut into thin slices shopping list
- 3 Tbs. Crisco or oil shopping list
- 1/3 cups ice water shopping list
- Filling: shopping list
- 1 broiler/fryer chicken ( 3 to 4 pounds chopped up ) shopping list
- 2 Quarts water shopping list
- 1 bay leaf shopping list
- 1 garlic clove, minced shopping list
- 1 ½ cups fresh or frozen green beans shopping list
- 1 ½ cups thinly sliced carrots shopping list
- 1 cup peeled and diced potatoes shopping list
- ½ tsp. dried basil shopping list
- ½ cup sliced fresh mushrooms shopping list
- 1 pkg. ( 10oz ) frozen peas shopping list
- 1 can ( 16oz ) chopped tomatoes drained shopping list
- 4 Tbs. margarine or butter shopping list
- ¼ cup all-purpose flour shopping list
- 1 cup heavy cream shopping list
- 2 egg yolks shopping list
- Dash of salt and pepper shopping list
- Glaze: shopping list
- 1 egg yolk shopping list
- 1 Tbs. Cold water shopping list
- Other Materials Needed: shopping list
- 6 New clay flowerpots ( 4 inches in diameter ) shopping list
- vegetable oil shopping list
- aluminum foil shopping list
- Empty seed packets glued onto wooden craft sticks ( pop-cycle sticks ) shopping list
How to make it
- Pastry:
- In a large mixing bowl, combine flour salt. Using a mixer or hand mix, cut in margarine or butter and shortening unitl mixture resembles coarse meal ( work quickly so the margarine or butter does not soften ). Sprinkle with ice water:
- rapidly blend together with a fork. Gather the dough into a ball, then flatten into a circle. Wrap in foil: chill at least 3 hours or overnight.
- For Filling:
- Place chicken in water, bay leaf and garlic in a dutch oven. Bring to a boil: reduce heat and cook for 30-40 minutes or until chicken is tender. Remove and de-bone chicken: set aside. Skim fat form the stock. Add beans, carrots, potatoes and basil: cover and simmer for 12-15 minutes or until the vegetables are tender. Add mushrooms, peas, and tomatoes: cover and simmer for 3-5 minutes. Drain saving stock from vegetables set aside. Melt margarine or butter in a 4 quart pan. Whisk in flour and cook until bubbly: stir in 1 ½ cups of the reserved stock. In a small bowl, stir together cream and egg yolks. Whisk into the sauce: remove from heat. Season with salt and pepper. Gently fold in the reserved chicken and vegetables. At this time preheat oven at 425º. To assemble flowerpots, brush the outside of the pots with vegetable oil. Line each pot with a
- 15” x 12” piece of foil: pressing the foil gently down into the pot and being careful not to tear it.
- Fill each pot with about 1 ½ cups of filling: leaving about ½” head room: set aside. Roll pastry to 1/8” .thickness cut six 6” circles. Place one circle on each flowerpot, turn down edges and flute the ends. Cut three small steam holes in the center of each pastry. In a small bowl, lightly beat Glaze ingredients: bursh on top of each crust. Place flowerpots on a baking sheet. Bake at 425º for 30-35 minutes or until the crust is golden brown and the filling is hot and bubbly. Place one stick with a seed packet in each pot before serving.
The Rating
Reviewed by 9 people-
That is so cute!!! Mmmm
jett2whit
in Union City loved it
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That's just cool! 5! Dooley
dooley
in Crossroads loved it
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This is just too cool. gotta make this. thanks loads. 5 forks:)
sunflower48386
in White Lake loved it
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