Ingredients: |
Ingredients: The pastry:
2 c. flour
1/2 c. butter
4 tbsp. lard
Salt
2-3 tbsp. cold water
The filling:
5 tbsp. butter
2 2 1/2 lb. chickens cut into serving pieces
Salt and freshly ground pepper
1/2 c. coarsely chopped carrots
1/2 c. coarsely chopped celery
1 c. small while onions, peeled
1/2 lb. thinly sliced mushrooms
3 sprigs fresh parsley
2 whole cloves
3 sprigs fresh thyme or 1/2 tsp. dried
4 tbsp. flour
1 c. dry white wine
4 c. chicken broth
A few drops Tabasco sauce
5 strips bacon
3 hard cooked eggs, peeled
1 c. heavy cream
1 tsp. Worcestershire suace
1 egg, beaten
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Directions: |
Directions:For the pastry, put the flour in a mixing bowl and add the 1/2 c. of butter, 4 tbsp. of lard and salt to taste. Using a pastry blender, work the mixture until it looks like coarse cornmeal. Add the water, a little at a time, working the dough lightly with the fingers. Add just enough water to have it hold together. Shape the dough into a ball and wrap it in wax paper. Refrigerate dough at least half an hour.
To make the filling, melt 3 tbsp. butter in a skillet and add the chicken, skin side ddown. Sprinkle with salt and pepper. Cook over low heat without browning about 5 min., turning once. Scatter the carrots, celery and while onions over.
Arrange the chicken and vegetables in a baking dish. Cut the eggs into sixths and arrange them over trhe chicken and vegetables. Scatter the bacon bits over h chicken and vegetables.
Skim off and discard the fat from the cooking liquid. Bring the liquid to the boil and add the heavoy cream. Bring the sauce to the boil. Simmer about 20 min. Add the Worcestershire sauce, salt and pepper to taste.
Pour the sauce over the chicken mixture.
Roll out the pastry. Cut a round or oval just large enough to fit the baking dish. Arrange it over the chicken mixture and cut out a small hole in the center to allow steam to escape. Brush with beaten egg. Bake 30 min. |
This recipe for Chicken Potpie is from