Recipe

Chicken Pot Pie-ch Style Recipe

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Ingredients

Water to cover
1 ts Whole white peppercorns
2 Celery stalks; sliced
1 c Heavy cream
2 ts Dry thyme
1/2 ts Freshly-ground black pepper
6 Whole cloves
2 tb Finely-sliced shallots
1/4 c sliced fresh tarragon leaves
1 sm Onion; peeled, studded with
3 1/2 lb Chicken
2 Bay leaves
1 Recipe Pot Pie Tops; see Note
2 Carrots; peeled & sliced
1 tb Sweet butter
=== EXOTIC MUSHROOM AND TARRAGON CREAM ===
1 lb Mixed exotic mushrooms; sliced, and broken by hand
3 Carrots; sliced
1 Leek; washed & sliced
2 ts Coarse salt
2 ts Dry rosemary
1/2 ts Salt
2 Celery stalks; washed and sliced

Directions

Step #1 Note: See the ?Pot Pie Tops? recipe which is included in this collection.
Step #2 Wash the chicken under cold water.
Step #3 Tie the bay leaves, peppercorns, rosemary & thyme together in a piece of cheesecloth as a sachet garni.
Step #4 Put the chicken into a pot large enough to hold it, cover with cold water & bring to a boil.
Step #5 Reduce to a simmer & cook for 15 mins, carefully skimming off any scum & grease that accumulates on the surface of the water.
Step #6 Add the salt, return to the boil, celery & leek, sachet garni & onion, carrot, reduce again to a strong simmer & cook for 45 mins.
Step #7 Turn off the heat & cool the chicken in the broth in an ice water bath.
Step #8 When thoroughly cold, remove the chicken & strip off all of the skin & discard.
Step #9 Strip the meat from the bones, & shred using scrupulously clean hands and work station.
Step #10 Strain the liquid, discard the vegetables & the bouquet garni.
Step #11 Place the chicken broth in a 4-quart casserole and bring to the boil.
Step #12 Add the carrots & celery & let simmer for 10 mins.
Step #13 Meanwhile, put the butter in a saute pan & begin to cook the shallots over med-heat/flame.
Step #14 Add the mushrooms to the pan & cook over high heat for 5 mins.
Step #15 Add the cream to the pot over broth and vegetables & then add the sauteed mushrooms to the pot.
Step #16 Simmer this for 5 mins before adding the chicken & continuing to cook for 20 mins.
Step #17 Add the tarragon & place this into single serving crocks or bowls & top each one with a Pot Pie Top biscuit.
Step #18 This recipe yields 4 to 6 servings.
Step #19 --.
Enjoy the Chicken Pot Pie-Ch Style recipe

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Chicken Pot Pie-ch Style Recipe

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Chicken Pot Pie-ch Style Recipe

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