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CHICKEN POT PIE WITH HERBS

Category:    Chicken
Yield: 4 servings
 
      2 tb Butter                              1 tb Chopped sweet marjoram
      1    Onion, chopped (Or 1 cup            1 c  Yellow turnip, peeled and
           -chopped leeks, white                    -cut into 1/2-inch
           Part only)                               Pieces
    1/2 ts Minced fresh sage                   2 c  Waxy potatoes, peeled and
    1/2 ts Minced thyme leaves                      -cut into 1/2-inch
      2 ts Minced fresh garlic                      Pieces
      2 tb Minced sweet green pepper           2 c  Carrots, peeled and cut into
      2 tb Flour                                    -1/2-inch pieces
  1 1/2    To 1 3/4 cups strongly                   Salt
           -flavored chicken stock,                 Cayenne pepper
           -heated                                  Melt the butter in a heavy
      2 c  Cooked chicken cut into                  -saucepan and add the onion,
           -3/4-inch chunks                         -sage and thyme
 
  "This celebration of root vegetables is particularly attractive with shades
  of green, yellow, orange, and white in the vegetables and flecks of green
  in the sauce.  Don't skip the yellow turnip - it adds a depth of flavor to
  the finished dish.  The vegetables should retain some texture."
  
  Cook, stirring frequently, for about 3 minutes.  Stir in the garlic and
  green pepper; cook for an additional 2 minutes.  Remove from the heat and
  stir in the flour.  Cook for a minute or two to remove the floury taste,
  then pour in the chicken stock, stirring constantly.  The stock should
  thicken slightly.  Add the chicken and sweet marjoram and set aside.
  
  Meanwhile, cook the turnip and potatoes in boiling water for 5 minutes. Add
  the carrots and cook for 3 minutes more.  Remove the pan from the heat and
  let the vegetables sit in the water while you make the biscuits or roll out
  the pie crust.
  
  BISCUIT TOPPING: 2 cups flour 2 1/2 tsp baking powder 5 Tbl shortening 3/4
  cup milk Stir together the flour and baking powder. Cut in the shortening
  with a pastry blender until it is the size of small peas. Stir in the milk
  with a fork. Pat the dough together. If you overmix it, the dough will be
  tough.
  
  Pat the dough to a 1-inch thickness.  Cut the biscuits with a biscuit
  cutter or a straight-sided glass dipped in flour.
  
  TO ASSEMBLE THE PIE: Drain the vegetables and add them to the chicken
  mixture.  Taste the mixture and season with salt and a generous pinch of
  cayenne pepper. Pour the filling into a deep pie plate. Top with the
  biscuits (OR the crust; see the Variation). Place on a cookie sheet (in
  case the sauce drips) and bake in a preheated 400 F oven for 15 minutes or
  until the biscuits are browned.
  
  Makes 4 to 6 servings.
  
  VARIATION:  PARSLEY CRUST "The amount of liquid depends upon the amount of
  moisture in the air. One trick in making pie crust is to add just enough
  liquid so that the dough barely holds togather. Then let it sit in the
  refrigerator for 20 minutes. The flour particles will swell and absorb the
  liquid and you will have a more tender crust." 1 cup flour 4 Tbl shortening
  2 to 3 Tbl water, milk, or chicken stock Place the flour in a bowl. Cut in
  the shortening with a pastry blender. Little by little, add the liquid,
  tossing the mixture with a fork. Add the parsley, press together and place
  in the refrigerator for 20 minutes. Roll out on a floured surface. Place
  over the pie, cut air vents, and crimp the edges. Bake in a preheated 425 F
  oven for 15 to 20 minutes. Let the pie set for a minute before serving
  
  VARIATION:  Replace the potatoes with 2 cups of raw zucchini, cut into 1
  inch pieces.  Add the chicken stock along with the chicken.


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