Friday, September 14, 2012

.Chicken Potpie with Newt Eyes and Bat Tongues.

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2 tbsp. olive oil
2 medium onions, minced (about 1 cup)
2 to 3 stalks celery, minced (about 1 cup)
1 1/2 cups frozen corn
2 cups frozen baby peas
7 carrots, peeled, sliced on the diagonal and cooked (about 2 cups)
2 medium potatoes, peeled, cubed and cooked (about 2 cups)
4 cups diced cooked chicken
4 tbsp. sweet butter
1/2 cup all-purpose flour
3 cups low-sodium chicken stock
1/2 tsp. pepper
Salt to taste

2 1/2 cups all-purpose flour
1/2 tsp. salt
1/2 cup frozen sweet butter, cut into small chunks

1. In a skillet, sauté onions and celery in oil for 5 to 8 minutes over medium heat until soft. Combine onions, celery, corn, peas, carrots, potatoes and chicken in a large bowl and set aside. In a large saucepan, melt butter over medium heat. Whisk in flour and cook 2 to 3 minutes. Slowly whisk in stock until smooth. Bring gravy to a boil, whisking constantly, then reduce to a simmer, stirring occasionally for 5 minutes. Add salt and pepper to taste. Pour gravy over chicken and vegetables (the filling can be refrigerated for up to 4 days at this point). When ready to bake, transfer mixture to a 13- x 9- x 2-inch dish.

2. In the bowl of a food processor fitted with a metal blade, pulse the flour, salt, butter and shortening until the mixture resembles coarse meal. Sprinkle with water and pulse until the dough starts to come together. Be careful not to let the dough form a ball. Remove the dough and press into a rectangle. Cover with plastic wrap and refrigerate.

3. Roll pastry dough on a lightly floured surface into a 1/4-inch rectangle about 14- x 10-inches (or a 1/2 inch larger on all sides than the dish you are using). Cover the pie with dough, fold under the outer edge and crimp. Use leftover dough scraps to cut out newts, snakes or bats with a small sharp knife. Lightly brush the egg onto the pie crusts and place the newts and snakes on top.

4. Place the baking dish on a cookie sheet or jelly roll pan (to catch drips) and bake in a preheated 400° oven for 40 to 50 minutes or until the crust is browned and the filling bubbles up around the edges. If the filling has been refrigerated, the cooking time may be greater. Serves 10 to 12.

(Source: Spoonful)


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