CHICKEN POT PIE WITH HERBS
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
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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