Chicken and stock ingredients
1 (3 1/2 pound) frying chicken
1 carrot
1 celery stalk
1 small onion, halved
2 teaspoons salt

Pie crust ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15 minutes before using)
1/4 cup vegetable shortening, chilled
3 to 4 Tbsp ice water

Filling ingredients
6 Tbsp unsalted butter
1 large onion, diced (about 1 1/4 cups)
3 carrots, thinly sliced on the diagonal
3 celery stalks, thinly sliced on the diagonal
1/2 cup all-purpose flour
1 1/2 cups milk
1 teaspoon chopped fresh thyme leaves
1/4 cup dry sherry
3/4 cup green peas, frozen or fresh
2 Tbsp minced fresh parsley
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Egg wash
1 egg whisked with 1 Tbsp water

Cook the chicken and make the chicken stock. Combine the chicken, carrot, celery, onion and salt into a large stock pot. Add cold water until just covered and bring to a boil over high heat. Reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot. When the chicken has cooled enough to touch, strip away as much of the meat as you can. Place the meat on a dish, set aside. Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to a quart or quart and a half. Set aside 2 1/2 cups of the stock for this recipe. The remaining stock you can refrigerate and store for another purpose.

Prepare the pie crust dough. Combine the flour and salt in a food processor. Add the chilled butter cubes and pulse 5 times to combine. And the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter. Slowly stream in ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers. Empty the food processor, placing the dough on a clean surface. Use your hands to mold into a ball, then flatten the ball into a disk. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days, before rolling.

Prepare the filling. Preheat oven to 400°F. In a large skillet, melt butter on medium heat. Add the onions, carrots, and celery, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more. Whisk in 2 1/2 cups of the chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often. Add the chicken meat, thyme, sherry, peas, parsley, salt and pepper and stir well. Taste and adjust seasoning if necessary. Divide the warm filling among six 10-ounce ramekins.

Prepare the crust. Roll out dough on a lightly flour surface to a little less than a quarter-inch thick. Cut into 6 rounds, slightly larger than the circumference of the ramekins. Lay a dough round on each pot pie filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie. Use a pastry brush to apply an egg wash to each pie. Line a baking sheet with foil, place the pies on the baking sheet. Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling. Let cool for at least 5 minutes before serving.

Source: http://simplyrecipes.com/recipes/chicken_pot_pie/Similar Posts:

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• 5 cups Spring mix salad greens
• 2 cups cubed chicken
• 1 1/4 cups Strawberries sliced
• 2 medium Kiwi fruit peeled & chopped
• 1 large  Apple chopped
• 1/4 cup Blue Cheese crumbled
• 1/3 cup Poppy seed salad dressing

in a large bowl, combine the first six ingredents. Drizzle with dressing; toss to coat. Serve immediatly.Similar Posts:

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4 chickens, 2 1/2 pounds each, quartered
1 head of garlic, peeled and finely pureed
1/4 cup dried oregano
coarse salt and freshly ground black pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped

Preparation

In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.

Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.

Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.

With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.Similar Posts:

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3/4 cup buttermilk
1 tablespoon chicken instant bouillon
1/2 teaspoon oregano
1 pound skinless boneless chicken breast — cut in strips
1 1/4 cups flour
2 teaspoons paprika
vegetable oil

DIPPING SAUCE:
1 16 ounce jar peach preserves
1/4 cup dijon mustard
2 tablespoons lemon sauce

Preparation

In a large bowl, combine buttermilk, bouillon and oregano; let stand 10 minutes. Stir in chicken. Let stand 30 minutes to blend flavors. In a plastic bag, combine flour and paprika. Add chicken, a few pieces at a time; shake to coat. Dip in buttermilk mixture again; coat with flour again. In a large skillet, fry chicken strips in hot oil until golden on both sides. Drain on paper towels. Serve with Peach Dipping Sauce. Peach Dipping Sauce: In a blender, combine peach preserves, Dijon mustard and lemon juice; blend until smooth.

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1-3.5 pound chicken, cut to 8 pieces,

 2 tablespoon oil, 1 onion, chopped,

1 tablespoon paprika,

2 tablespoons tomato paste,

1 teaspoon minced garlic,

salt and pepper to taste,

1/2 cup chicken stock.

Preparation:

In a large skillet, heat the oil and sear the chicken pieces. Transfer them in a roasting pan. In the same skillet, sauté the garlic and onion and add the paprika. When it bubbles, add the chicken stock and tomato puree and bring to a boil. Reduce slightly and pour over the chicken. Cook in a pre-heated oven at 450 F for about 25 minutes of until ready. At the end if the sauce is too thin, pour it in a pan and reduce it to the desired thickness.

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Ingredients

• MARINADE:
• 2  tablespoons  dry white wine
• 1  tablespoon  peanut oil
• 1  tablespoon  curry powder
• 1  tablespoon  finely chopped fresh ginger
• 1  tablespoon  soy sauce
• 1  garlic clove, minced
• 1  large shallot, minced
• 1  teaspoon  finely grated lemon zest
• CHICKEN:
• 4  boneless chicken breast halves, with skin
• 1 1/2  tablespoons  peanut oil
• One 1 1/4 -pound eggplant, peeled and cut into 3-by-1 inch sticks
• Salt and freshly ground pepper
• 1/2  teaspoon  sugar
• 1  teaspoon  soy sauce
• 1/2  teaspoon  lemon zest
• 1/2  cup  unsweetened coconut milk
• 12  ounces  freshly cooked egg noodles, for serving
• 1/4  cup  fresh cilantro leaves
• 2  tablespoons  chopped unsalted peanuts

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Preparation

Melt butter in a medium saucepan. Add mushrooms and green pepper; cook for 5 minutes. Blend in flour, salt, and pepper. Continue stirring and cooking until smooth and bubbly. Gradually add milk and chicken broth, stirring constantly. Cook for 10 minutes, stirring frequently. If you’d like a thicker sauce, blend 2 tablespoons of cornstarch with 1/4 cup cold water; add to sauce, a little at a time, until desired thickness is reached. Cook for a few more minutes. Add chicken and pimiento; heat through. Serve on toast points or pastry shells or rice. Chicken a la King Recipe serves 6 to 8.Similar Posts:

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• 2 c. diced, cooked chicken
• 1 med. onion, chopped
• 4 boiled eggs, grated or chopped
• 2 cans mixed vegetables, drained
• 2 cans cream of chicken soup
• 1 can cream of celery soup
• 1/2 c. chicken broth

CRUST

• 1 c. sweet milk
• 1 c. mayonnaise
• 1 c. self-rising flour

Preparation:

1. Layer first three ingredients in dish.
2. Mix soup, broths and vegetables.
3. Pour over chicken.
4. Mix milk, mayonnaise and flour; spread over soup mix for crust.
5. Bake at 350 degrees for 1 to 1 1/2 hours until golden brown.

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