Title: My Chicken Pie January 1992
Categories: Entree Poultry
Yield: 1 Servings

1	lb	Puff pastry
2		Chicken breasts with bone
1/4	lb	Mushrooms; sliced
1/2		Onion; chopped
2		Shallots; chopped
3	tb	Butter
2	tb	Flour
1/4	c	Green peas
2	c	Chicken stock
2	tb	Dry madeira or port wine
1/2	c	Cooked artichoke bottoms; diced
		Salt and pepper; to taste
1		Egg yolk; to brush
		Flour and water; to glue

1. Cook chicken breast in stock. Let cool in stock 2. Drain chicken and cut it into bite size pieces Set aside 3. Cook onions in 2 Tbs butter until soft. Add shallots and mushrooms. 4. Cook until all liquid has evaporated. 5. Add 1 more Tbs butter and then add the flour. Stir 1 minute. 6. Add stock stirring until thick. 7. Stir in green peas, artichoke and wine. Season with salt and pepper. Simmer 5 minutes, stirring occasionally. 8. Let cool. Chill 9. Place about 2 ladles in each individual oven proof bowls. 10. Roll out dough to 1/4" thick. C cut into rounds, 1 " wider than the size of your bowls. 11. Baste the rims of the bowls with a mixture of water and flour. 12. Top with a round of puff pastry and press edges against the rim of the bowl. Chill 1 hour. 13. Make a little chimney on top of pastry . 14. Brush with egg yolk. 15. Bake in a pre heated 400 oven until top is golden and puffed.

Posted to MM-Recipes Digest V4 #6

Recipe by: Miriam Podcameni Posvolsky

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