Recipe For Cooking Chicken Pot Pie

Toaster Oven Pot Pies :: Chicken Pies

Chicken Pot Pie

Cornmeal Pastry
2 C. unsifted flour
2/3 C. cornmeal
1 1/2 tea. each paprika, dill and dry mustard
1/2 C. chilled butter or margarine, cut into pieces
2 Tbsp. chilled vegetable shortening

Filling
1 1/2 lb. de-boned and skinned chicken breasts
1/3 C. butter or margarine
1/2 C. unsifted flour
1 C. heavy cream
4 chicken flavor bouillon cubes
1 tea. paprika
1 (16 oz.) pkg. frozen broccoli-green
    beans-pearl onions and red pepper
    combination, thawed
1 (10 oz.) pkg. frozen peas, thawed
1 lrg. egg, beaten with 1 Tbsp. water

In food processor, mix flour, cornmeal, 1 tea. salt and the spices; add the butter and vegetable shortening. Process until mixture resembles crumbs. With motor running, add 1/3 to 1/2 C. ice water so dough forms a ball; remove; flatten slightly. Wrap dough in plastic wrap; chill 30 min. On lightly floured board, roll dough to a 16 x 14-in. rectangle. Cut crosswise into 1/2 in. strips; weave together tightly on aluminum foil-lined cookie sheet; wrap with plastic wrap. Chill.

In lrg. 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 C.; set aside. In same saucepan, melt butter; blend in flour, and cook, stirring until boiling. Add poaching liquid, cream, bouillon cubes, paprika, 1 tea. salt and 1/8 tea. pepper. Bring to boiling. Cook, stirring, until thickened.

Preheat oven to 400 degrees F.

Cut chicken into 1-in. cubes. Add to sauce with vegetables. Heat. Spoon into generously prepared 2 1/2-qt. casserole. Invert pastry over top of dish; remove foil. Trim pastry to 1/2 in. over edge of casserole. Pin. pastry to form a rim. Crimp edges. Brush pastry with beaten egg. Bake until pastry is golden-brown and filling is bubbly — about 45 min. If pastry browns too quickly, cover with aluminum foil during baking.