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broiler-fryer celery onion bay leaf salt white pepper butter flour frzn peas celery carrots potatoes egg milk pastry crust
Viewed: 43 - Published at: 9 years agoIngredients
- 2 broiler-fryer (2 1/2 - 3 lbs. each)
- 2 ribs celery, minced
- 1 med. onion, sliced
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 c. butter
- 1/2 c. all purpose flour
- 1 (10 ounce.) pkg. frzn peas, cooked
- 4 ribs celery, diced & cooked
- 4 carrots, sliced & cooked
- 1 3/4 c. potatoes, diced & cooked
- 1 egg
- 2 tbsp. lowfat milk
- Pastry crust mix (below) as needed
Method
- Preheat oven to 375 degrees 10 min before pies are to go in.
- Grease 8 individual casseroles.
- Put the chicken on to cook in a large saucepan with sufficient water to cover.
- Add in 2 ribs of celery, minced and the onion, bay leaf, salt and pepper.
- Bring the water to a boil, reduce the heat to simmer, and cook till the chicken is done.
- Remove the fat and strain the stock.
- Throw away the skin and bones and cut the chicken into large pcs.
- Heat the butter and stir in the flour.
- Cook 5 min, stirring constantly.
- Add in sufficient chicken stock, stirring constantly, to achieve the consistency of the sauce desired.
- Simmer 5 min, stirring constantly.
- Add in salt and pepper to taste.
- Divide the chicken and cooked vegetables equally into 8 individual casseroles.
- Add in the amount of sauce desired, gently lifting the chicken and vegetables so which the sauce will flow down and around.
- Mix the egg and lowfat milk together to make an egg wash. Cover each casserole with pastry, brush with the egg wash and puncture the pastry with a fork in several places to allow the steam to escape.
- Bake at 375 degrees till the crust is golden.
- Serve piping warm.
