Chicken Flowerpot Pie

Name: Chicken Flowerpot Pie
Ingredients: 2 cups all-purpose flour; 1 teaspoon salt; 3/4 cup cold butter, cut into thin slices; 3 tablespoons shortening; 1/3 cup ice water; 1 broiler/fryer chicken (3 to 4 pounds), cut up; 2 quarts water; 1 bay leaf; 1 garlic clove, minced; 1-1/2 cups fresh or frozen cut green beans; 1-1/2 cups thinly sliced carrots; 1 cup diced peeled potatoes; 1/2 teaspoon dried basil; 1/2 cup sliced fresh mushrooms; 1 package (10 ounces) frozen peas; 1 can (14-1/2 ounces) diced tomatoes, drained; 1/4 cup butter, cubed; 1/4 cup all-purpose flour; 2 large egg yolks; 1 cup heavy whipping cream; Salt and pepper to taste; 1 large egg yolk; 1 tablespoon cold water; Canola oil

24 ingredients

6 steps

Ingredients

2 cups all-purpose flour
1 teaspoon salt
3/4 cup cold butter, cut into thin slices
3 tablespoons shortening
1/3 cup ice water
1 broiler/fryer chicken (3 to 4 pounds), cut up
2 quarts water
1 bay leaf
1 garlic clove, minced
1-1/2 cups fresh or frozen cut green beans
1-1/2 cups thinly sliced carrots
1 cup diced peeled potatoes
1/2 teaspoon dried basil
1/2 cup sliced fresh mushrooms
1 package (10 ounces) frozen peas
1 can (14-1/2 ounces) diced tomatoes, drained
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 large egg yolks
1 cup heavy whipping cream
Salt and pepper to taste
1 large egg yolk
1 tablespoon cold water
Canola oil

Directions

1

In a large bowl, combine flour and salt. Cut in butter and shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball; flatten into a circle. Chill for at least 3 hours or overnight.
2

For filling, place the chicken, water, bay leaf and garlic in a Dutch oven. Bring to a boil. Reduce heat; cover and cook for 30-40 minutes or until chicken is tender. Remove and debone chicken; set aside. Skim fat. Add the beans, carrots, potatoes and basil to the broth. Cover and simmer for 12-15 minutes or until vegetables are tender. Stir in the mushrooms, peas and tomatoes; cover and simmer for 3-5 minutes. Drain vegetables and reserve broth; set side
3

In another large kettle, melt butter. Whisk in flour until smooth. Add 1-1/2 cups of reserved stock. Bring to a boil. Cook and stir for 2 minutes or until thickened. In a small bowl, whisk together egg yolks and cream. Whisk into the sauce; remove from heat. Season with salt and pepper. Gently stir in reserved chicken and vegetables.
4

To assemble flowerpots, brush outsides of pots with oil. Line each with a 15x12-in. piece of aluminum foil; pressing the foil gently down into the pot and being careful not to tear it. Fill each pot with about 1-1/2 cups of filling, leaving about 1/2-in. headspace; set aside.
5

Roll pastry to 1/8-in. thickness; cut six 6-in. circles. Place one circle on each flowerpot, turn down the edges and flute. Cut three vents in the center of each pastry. In a small bowl, lightly beat glaze ingredients; brush over each crust. Place flowerpots on a
6

. Bake at 425° for 30-35 minutes or until the crust is golden brown and the filling is bubbly. Just before serving, garnish each with a seed packet on a stick.