Chicken Pot Pie
|Title:||Chicken Pot Pie|
2 cups unsifted flour
2/3 cup cornmeal
1 1/2 teaspoons each paprika, dill and dry mustard
1/2 cup chilled butter or margarine, cut into pieces
2 tablespoons chilled vegetable shortening
1 1/2 pounds de-boned and skinned chicken breasts
1/3 cup butter or margarine
1/2 cup unsifted flour
1 cup heavy cream
4 chicken flavor bouillon cubes
1 teaspoon paprika
1 (16 ounce) package frozen broccoli-green
beans-pearl onions and red pepper
1 (10 ounce) package frozen peas, thawed
1 large egg, beaten with 1 tablespoon water
In food processor, mix flour, cornmeal, 1 teaspoon salt and the spices; add the butter and shortening. Process until mixture resembles crumbs. With motor running, add 1/3 to 1/2 cup ice water so dough forms a ball; remove; flatten slightly. Wrap dough in plastic wrap; chill 30 minutes. On lightly floured board, roll dough to a 16 x 14-inch rectangle. Cut crosswise into 1/2 inch strips; weave together tightly on aluminum foil-lined baking sheet; wrap with plastic wrap. Chill.
In large saucepan, cover chicken with cold water. Bring to boiling. Reduce heat; simmer, uncovered, until chicken is tender. Place on a plate; cover, and refrigerate. Measure poaching liquid to make 3 cups; set aside. In same saucepan, melt butter; blend in flour, and cook, stirring until boiling. Add poaching liquid, cream, bouillon cubes, paprika, 1 teaspoon salt and 1/8 teaspoon pepper. Bring to boiling. Cook, stirring, until thickened.
Preheat oven to 400 degrees F.
Cut chicken into 1-inch cubes. Add to sauce with vegetables. Heat. Spoon into generously greased 2 1/2-quart casserole. Invert pastry over top of dish; remove foil. Trim pastry to 1/2 inch over edge of casserole. Pinch pastry to form a rim. Crimp edges. Brush pastry with beaten egg. Bake until pastry is golden-brown and filling is bubbly