Poule-Au-Pot (Chicken Pot Pie)

Name: Poule-Au-Pot (Chicken Pot Pie)
Cook time: P1H
Total time: P1H
Yield: 6
Cuisine: Fusion
Ingredients: chicken; butter; water; carrots; onions; celery leaves; cloves; garlic; bay leaves; salt; black pepper; potatoes; flour; salt; baking powder; vegetable shortening; milk; parsley leaves

Yield

6 servings

Prep

30 min

Cook

1 hrs

Ready

1 hrs

Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
4-5	lbs	chicken boiling	*
3	tablespoons	butter
6	cups	water boiling
1	each	carrots sliced
1	each	onions sliced
¼	cup	celery leaves chopped	*
3	whole	cloves	*
1	clove	garlic
1	each	bay leaves	*
2	teaspoons	salt
¼	teaspoon	black pepper
4	medium	potatoes uncooked
Topping
2	cups	all-purpose flour
1	teaspoon	salt
3	teaspoons	baking powder
⅓	cup	vegetable shortening	*
½	cup	milk approximately
½	cup	parsley leaves fresh, minced

Ingredients

Amount	Measure	Ingredient	Features
		chicken boiling	*
45	ml	butter
1.4	l	water boiling
1	each	carrots sliced
1	each	onions sliced
59	ml	celery leaves chopped	*
3	whole	cloves	*
1	clove	garlic
1	each	bay leaves	*
1E+1	ml	salt
1.3	ml	black pepper
4	medium	potatoes uncooked

Topping
473	ml	all-purpose flour
5	ml	salt
15	ml	baking powder
79	ml	vegetable shortening	*
118	ml	milk approximately
118	ml	parsley leaves fresh, minced

Directions

Cut the chicken into individual pieces and brown lightly in the butter. Add the boiling water, carrot, onion, celery leaves, cloves, garlic, bay leaf, salt and pepper. Bring to a boil, cover, then simmer over low heat until the chicken is tender.

Place the cooked pieces of chicken in a casserole and top with the potatoes, sliced paper-thin. Make a gravy with 3 cups of the consomme left after the chicken has been cooked, 3 tablespoons of the fat from the top of the consomme and 4 tablespoons of flour. Salt and pepper to taste and pour over the potatoes and chicken.

Then top the chicken, potatoes and gravy with a parsley pinwheel, which is prepared in the following manner:

Stir together the flour, salt and baking powder. Cut in the shortening with 2 knives, until the particles are the size of peas. Add the milk gradually. Toss lightly with a fork until all the flour has been dampened, then knead quickly into a round ball. Roll on floured board into an oblong shape ⅛ inch thick.

Butter top of dough and sprinkle with the minced parsley. Roll the same way you would a jelly roll. Cut in 1½ to 2" lengths. Place cut side on top of casserole in an attractive design. Bake at 425 degrees F for 30 to 40 minutes, or until top is golden brown.