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Garden Recipes
About the Recipe
A hearty heart warming delight
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Credits: Image credits acknowledged Creative Common license where known
Ingredients
Based on single portion
1 3-pound chicken, cut up
1 bay leaf
1 teaspoon salt
1-1/2 cups chopped carrots
5 small onions, quartered
1 cup fresh or frozen peas
1 cup chopped fresh mushrooms
1/2 teaspoon poultry seasoning
salt and pepper to taste
1/3 cup flour
1/2 cup milk
pastry for a single-crust 9-inch pie
1 egg yolk, beaten with 1 tablespoon water




Preparation
Step 1
Place chicken, bay leaf, salt, and 2 cups water in a 4-quart Dutch oven or slow cooker. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour or until chicken is tender.
Step 2
Strain broth, discard bay leaf, and return to Dutch oven or slow cooker.
Step 3
Cool chicken, remove meat, and cut into large chunks; set aside. Add carrots and onions to broth and cook, covered, until tender.
Step 4
Drain broth, add enough water to make 2-½ cups liquid, and return to Dutch oven. Stir in peas, mushrooms, seasonings, and chicken.
Step 5
Combine flour and milk and mix until smooth. Stir flour mixture into broth and cook over medium heat, stirring constantly, until mixture boils and thickens. Pour hot mixture into 2-quart casserole.
Step 6
Roll out pastry to fit top of casserole. Cut slits in top. Place crust over chicken mixture and trim edge, leaving enough to form a ridge. Flute edge and brush with egg wash. Bake at 400 degrees F (200°C) for 30 to 35 minutes, until crust is golden and filling is bubbly.
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Note - CAUTION the heated mixture with steam and cooking pans will be super HOT, please take care.
Enjoy!
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Recipe courtesy of Hearth and Home Calendar
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