Mama Mangia
Super Moderator
Yield: 4 Servings
1 Whole chicken (3-1/2 pounds.)
1 Carrots; sliced thick
1 Rib celery; slick thick
1 md Onion; valved
10 c Water
1 Bay leaf
1/4 ts Fresh ground pepper
1/2 c Carrots; peeled, diced
1 c Frozen pearl onions
1 Red pepper; diced
3 tb Butter or margarine
8 oz Fresh mushrooms; quartered
1/2 c Frozen peas
3 tb All-purpose flour
1/2 c Milk
1 ts Worcestershire sauce
1/2 ts Salt
ds Red pepper sauce
1 pk Frozen puff pastries; thawed according to package
direction (2 sheets)
1 lg Egg; lightly beaten
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 minutes. 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 degrees. Spoon chicken mixture into 4 ovenproof
individual baking dishes. 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
1 Whole chicken (3-1/2 pounds.)
1 Carrots; sliced thick
1 Rib celery; slick thick
1 md Onion; valved
10 c Water
1 Bay leaf
1/4 ts Fresh ground pepper
1/2 c Carrots; peeled, diced
1 c Frozen pearl onions
1 Red pepper; diced
3 tb Butter or margarine
8 oz Fresh mushrooms; quartered
1/2 c Frozen peas
3 tb All-purpose flour
1/2 c Milk
1 ts Worcestershire sauce
1/2 ts Salt
ds Red pepper sauce
1 pk Frozen puff pastries; thawed according to package
direction (2 sheets)
1 lg Egg; lightly beaten
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 minutes. 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 degrees. Spoon chicken mixture into 4 ovenproof
individual baking dishes. 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