Title: Karen's Chicken Pot Pie
Categories: Poultry
Yield: 6 Servings

PARSLEY PASTRY
2	c	All-Purpose Flour
2	tb	Fresh Parsley, finely
		Chopped
1/2	ts	Salt
2/3	c	Shortening
7	tb	Ice Water
STEWED CHICKEN
3	lb	Frying Chicken, cut up
1/4	c	Celery Leaves, chopped
3	tb	Fresh Tarragon, chopped or
1	tb	Dried Tarragon
1		Bay Leaf
1	ts	Salt
1/4	ts	Pepper, freshly ground
CREAM SAUCE
4	tb	Unsalted Butter, or
		Chicken Fat skimmed from
		Broth
1	md	Onion, chopped (1 cup)
1/3	c	All-Purpose Flour
1/2	ts	Salt
1/4	ts	Pepper
1	c	Heavy Cream or Milk
VEGETABLE FILLING
1	c	Cooked Carrots, diced
1	c	Cooked Peas
1	c	Cooked Potatoes, diced
1		Egg Yolk, beaten with
1	tb	Water

Parsley Pastry: In a large bowl combine 2 cups flour, parsley and 1/2 ts salt. With pastry blender or 2 knives, cut in shortening until mixture resembles peas. Add ice water, a tablespoon at a time, tossing with a fork until all is moistened. Gather dough into a ball. Form dough into a disc shape. Wrap in waxed paper and refrigerate at least 30 minutes.

Stewed Chicken: In a 4 quart saucepan combine chicken, celery leaves, tarragon, bay leaf, 1 ts salt and 1/4 ts pepper. Add cold water to cover. Bring to a boil over high heat. Reduce heat. Cover and simmer for 45 minutes to one hour until chicken is very tender. Remove chicken with tongs and cool. Strain broth and refrigerate. When chicken is cool enough to handle, discard skin and remove meat from bones. Cut meat in pieces. Wrap and refrigerate.

Cream Sauce: Skim fat from top of cold broth. Measure 1/4 cup into medium saucepan, or melt butter. Add onion and saute until transparent, 3-5 minutes. Stir in 1/3 cup flour, 1/2 ts salt and 1/4 ts pepper. Mix well.

Typed for you by Katherine Smith, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120

Source: Victoria Magazine

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