Chicken Flowerpot Pie

posted by bionicgal 05-14-98 6:17 AM 

Chicken Flowerpot Pie

Pastry: 

2 cups flour 
1 tsp salt 
1 1/2 cp butter or margarine, chilled and cut into thin slices 
3 Tblsp shortening 
1/3 cup ice water 

Filling: 

1 broiler/fryer chicken (3 - 4 .b), cut up 
2 qts water 
1 bay leaf 
1 garlic clove, minced 
1 1/2 cp fresh or frozen cut green beans 
1 1/2 cp thinly sliced carrots 
1 cup diced peeled potatoes 
1/2 tsp dried basil 
1/2 cp sliced freshed mushtooms 
1 package (10 oz) frozen peas 
1 can (16 oz) whole tomatoes, drained and chopped 
4 Tblsp butter or margarine 
1/4 cp flour 
1 cup heavy cream 
2 egg yolks 
salt and pepper to taste 

Glaze: 
1 egg yolk 
1 Tblsp cold water 

Other items needed: 

6 new clay flowerpots (4" diameter) 
vegetable oil 
aluminum foil 
pretty seed packets clued onto wooden popsicle sticks 


In a large mixing bowl, combine flour and salt. Cut in butter and 
shortening until mixture resembles coarse meal. Sprinkle with ice water; 
rapidly blend together with a fork. Gather the dough into a ball, then 
flatten into a circle. Wrap in foil; place in refrig and chill at least 
3 hours or overnight. 

Bring water chicken, bayleaf and garlic to a boil in a large pan; reduce 
heat and cook for 30-40 min or until chicken is tender. Remove and debone 
chicken; set aside. 

Skim fat from the stock. Add beans, carrots,potatoes and basil; cover and 
simmer 15 minutes or so until the vegetables are tender. Add mushrooms, 
peas and tomatoes; cover and simmer for 5 mints. 

Drain veggies and reserve stock; set aside.

Preheat oven to 425° F. 

Melt butter in another large pan.

Whisk in flour and cook until bubbly; stir in 1 1/2 cps of reserved 
stock. 

Save remaining stock for another project (it freezes well). 

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 reserved chicken and veggies.
 
To assemble flowerpots: 

Brush the outside of 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 1/2 cps of filling; leaving about 1/2" headroom;
 set aside. 

Roll pastry to 1/8" thickness; cut six 6" circles. Place one circle on 
each flowerpot, turn down the edges and flute the ends.  

Cut three small steam holes in the center of each pastry. 

In a small bowl, lightly beat glaze ingredients; brush on top of each crust.
 
Place flowerpots on a baking sheet. Bake at 425* for 30 to 35 min. or
until the crust is browned and the filling is hot and bubbly.  
Place one stick with seed packet in each pot before serving. 

Serves 6. 

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