Patrick Swayze's Chicken Pot Pie

Name: Patrick Swayze's Chicken Pot Pie
Yield: 1
Cuisine: Fusion
Ingredients: chicken; carrots; celery; onions; water; bay leaves; black pepper; carrots; pearl onions; sweet red bell peppers; butter; mushrooms; green peas; flour; milk; worcestershire sauce; salt; red pepper flakes; puff pastry; eggs

Yield

1 pie

Prep

10 min

Cook

30 min

Ready

40 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
1 ea Whole chicken		chicken whole	*
1	each	carrots sliced thick
1	each	celery sliced thick
1	medium	onions valved
10	cups	water
1	each	bay leaves	*
¼	teaspoon	black pepper ground
½	cup	carrots peeled, diced
1	cup	pearl onions frozen	*
1	each	sweet red bell peppers diced
3	tablespoons	butter or margarine
8	ounces	mushrooms quartered
½	cup	green peas frozen
3	tablespoons	all-purpose flour
½	cup	milk
1	teaspoon	worcestershire sauce
½	teaspoon	salt
1	dash	red pepper flakes sauce	*
1	package	puff pastry frozen, thawed	*
1	large	eggs lightly beaten

Ingredients

Amount	Measure	Ingredient	Features
		chicken whole	*
1	each	carrots sliced thick
1	each	celery sliced thick
1	medium	onions valved
2.4	l	water
1	each	bay leaves	*
1.3	ml	black pepper ground
118	ml	carrots peeled, diced
237	ml	pearl onions frozen	*
1	each	sweet red bell peppers diced
45	ml	butter or margarine
231.2	ml/g	mushrooms quartered
118	ml	green peas frozen
45	ml	all-purpose flour
118	ml	milk
5	ml	worcestershire sauce
2.5	ml	salt
1	dash	red pepper flakes sauce	*
1	package	puff pastry frozen, thawed	*
1	large	eggs lightly beaten

Directions

Combine chicken, sliced carrot and celery, the onion, water, bay leaf and pepper to large pot.

Bring to boil. Reduce heat to low and skim surface.

Simmer, partially covered, 1 hour, turning chicken after 30 minutes.

Remove chicken. Cool; strain chicken broth and remove fat.

Reserve 2 cups broth.

Remove skin and bones from meat, tear into large pieces.

Transfer to bowl.

Bring reserved chicken broth to boil in large saucepan.

Add diced carrots and celery; reduce heat and simmer 5 Add pearl onions and red pepper; simmer 1 minute. Add mushrooms and peas; simmer 1 minute more. With slotted spoon, transfer vegetables to chicken. Reserve broth. Melt butter in medium saucepan over medium-high heat. Add flour and cook, whisking constantly, 1 minute. Whisk in reserved chicken broth and the milk, Worcestershire, salt and pepper sauce. Simmer 5 minutes, whisking occasionally. Add to chicken and vegetables and stir to combine. Preheat oven to 425℉ (220℃). Spoon chicken mixture into 4 ovenproof individual baking dish es. Cut 4 circles from pastry 2 inches larger than top of dish. Cut 1-inch hole in center on dishes; flute edges. Brush with beaten egg. Bakes pot pies on cookie sheet until tops are golden and filling is bubbly, about 25 minutes. Makes 4 servings.