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SHEPHERD'S PIE WITH CHICKEN AND FRESH TARRAGON

Category:    Chicken
Yield: 6 servings
 
      2 qt Water                                    Enough milk to thin to a
      1 md To lg whole chicken                      -thick puree
      2    Sprigs parsley                           Salt and pepper to taste
      1    Onion, chopped (save the                 *-----Cream Sauce:*
           -skin)                            1/2 c  Butter
      2 tb Butter                            1/4 c  Flour
      1    Raw carrot, cut into chunks         2 c  Chicken stock
    1/2 c  Fresh peas                          1 c  Milk
    1/2 c  Fresh snap beans, sliced          1/4 c  Fresh tarragon, chopped
    1/2 c  Carrots, diced                    1/2 ts Nutmeg
           *-----Potato Topping:*            1/8 c  Sherry
      2 lb Boiling potatoes                         Pastry for 2 single 9-inch
    1/4 c  Butter                                   Pie crusts
    1/2 c  Sour cream                               Salt and pepper to taste
 
  Source:Cooking from the Garden, Rosalind Creasy Serves: 6 - 8, makes two
  pies (one for dinner and one for the freezer)
  
  Preheat oven to 375 F.
  
  Roll out pie crusts, line 2 9-inch pie pans, and put in refrigerator until
  ready to fill.
  
  In a large pot, place chicken in 2 quarts water, cover, and simmer for
  about 30 - 45 minutes until chicken is done. Remove chicken, drain, and
  cool. Skin and bone chicken, saving remains. Cut meat into bite-sized
  pieces and set aside. To make stock add chicken skin, bones, giblets,
  parsley, onion skin, and carrot chunks to remaining broth in pot. Simmer
  uncovered and reduce to create a rich broth, adding water every once in a
  while if it boils down too fast. (you can do this easily in a crock pot)
  You'll need to end up with 2 Cups of chicken broth (the more flavor you can
  extract from the carcass, the more intense the flavor will be in finished
  pie.) Drain and set aside.
  
  While chicken is simmering, prepare vegetables. Put 2 Tbls. butter and
  chopped onion in a frying pan and cook over medium heat for about 5 minutes
  until onions are tender and translucent. Steam diced carrots, green beans,
  and peas for 5 - 8 minutes and set aside (use shorter time if you like
  crunchy vegetables).
  
  Peel, boil, and mash potatoes. Mix in butter and sour cream, add enough
  milk to bring mixture to spreading consistency, and set aside.
  
  Prepare cream sauce by melting butter and whisking in flour. Cook for 2 - 3
  minutes, stirring constantly. Slowly add milk and then chicken stock,
  whisking constantly as sauce thickens. Stir in tarragon, nutmeg, sherry,
  salt, and pepper. Add steamed vegetables, onion, and cooked chicken to
  cream sauce. Allow to cool. When cool, put vegetable and chicken mixture in
  pie shells. Cover with mashed potato mixture. Smooth with wet knife.
  
  Cover one pie with aluminum foil and freeze. Bake remaining one for 45
  minutes or until crust is brown. Let sit for 15 minutes, garnish with
  paprika and chopped chives if you wish, slice, and serve. For the frozen
  pie, defrost, and then cook and serve as above. << Joyce Monschein >>
 

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