Serves 6
Ingredients:
1/4 cup dried porcini mushrooms
4 tbsp butter
2 tbsp all-purpose flour
1 cup chicken stock, warmed
1/4 cup whipping cream, or milk
1 onion, coursely chopped
2 carrotts, sliced
2 stalks celery, coursely chopped
3/4 cup fresh mushrooms, quartered
3 cups cooked chicken meat, cubed
1/2 cup fresh or frozen peas
salt and pepper
beaten egg, for glazing
For the crust:
2 cups all-purpose flour
1/4 tsp salt
1/2 cup cold butter, cut into pieces
1/3 cup crisco or vegetable shortening
4-8 tbsp ice water
To make the crust, sift the flour and salt into a bowl. Cut in the butter and shortening until the mixture resembles breadcrumbs. Sprinkle with 6 tbsp of icewater until the dough holds together. Add a little more water, 1 tbsp at a time, IF necessary ( I used 6 tbsps)
Gather the dough into a ball and flatten into a disk. Wrap in waxed paper and chill at least 30 minutes.
Place the porcini mushrooms in a small bowl. Add hot water to cover and soak until soft, about 30 minutes. Life out of the water with a slotted spoon, to leave any grit behind, and drain. Discard the soaking water.
Preheat oven to 375 degrees
Melt 2 tbsp of butter in a heavy saucepan. Whisk in the flour and cook until bubbling, whisking constantly. Add the warm stock and cook over medium heat, whisking until the mixture boils. Cook 2-3 minutes more. Whisk in the cream or milk. Season with salt and pepper. Put to one side.
Heat the remaining butter in a large nonstick frying pan until foamy. Add the onions and carrotts and cook until soft. Add the celery and fresh mushrooms and cook 5 minutes more. Stir in the chicken, peas, and drained porcini mushrooms.
Add the chicken mixture to the sauce and stir. Taste for seasoning. Transfer to a rectangular 10-cup baking dish.
Roll out the dough to about 1/8" thick. Cut out a rectangle about 1" larger all around than the dish. Lay the rectangle of dough over the filling. Make a decorative crimped edge by pushing the index finger of one hand between the thumb and index finger of the other.
Cut serveral vents in the top of the crust to allow steam to escape. Brush with the egg to glaze.
Press together the dough trimmings, then roll out again. Cut into strips and lay them over the top crust. Glaze again. If desired, roll small balls of dough and set them in the "window" in the lattice.
Bake until the top crust is browned, about 30 minutes.
From the cookbook "the essential chicken cookbook" by Linda Fraser
Note: I didnt use the dried porcini mushrooms
Ingredients:
1/4 cup dried porcini mushrooms
4 tbsp butter
2 tbsp all-purpose flour
1 cup chicken stock, warmed
1/4 cup whipping cream, or milk
1 onion, coursely chopped
2 carrotts, sliced
2 stalks celery, coursely chopped
3/4 cup fresh mushrooms, quartered
3 cups cooked chicken meat, cubed
1/2 cup fresh or frozen peas
salt and pepper
beaten egg, for glazing
For the crust:
2 cups all-purpose flour
1/4 tsp salt
1/2 cup cold butter, cut into pieces
1/3 cup crisco or vegetable shortening
4-8 tbsp ice water
To make the crust, sift the flour and salt into a bowl. Cut in the butter and shortening until the mixture resembles breadcrumbs. Sprinkle with 6 tbsp of icewater until the dough holds together. Add a little more water, 1 tbsp at a time, IF necessary ( I used 6 tbsps)
Gather the dough into a ball and flatten into a disk. Wrap in waxed paper and chill at least 30 minutes.
Place the porcini mushrooms in a small bowl. Add hot water to cover and soak until soft, about 30 minutes. Life out of the water with a slotted spoon, to leave any grit behind, and drain. Discard the soaking water.
Preheat oven to 375 degrees
Melt 2 tbsp of butter in a heavy saucepan. Whisk in the flour and cook until bubbling, whisking constantly. Add the warm stock and cook over medium heat, whisking until the mixture boils. Cook 2-3 minutes more. Whisk in the cream or milk. Season with salt and pepper. Put to one side.
Heat the remaining butter in a large nonstick frying pan until foamy. Add the onions and carrotts and cook until soft. Add the celery and fresh mushrooms and cook 5 minutes more. Stir in the chicken, peas, and drained porcini mushrooms.
Add the chicken mixture to the sauce and stir. Taste for seasoning. Transfer to a rectangular 10-cup baking dish.
Roll out the dough to about 1/8" thick. Cut out a rectangle about 1" larger all around than the dish. Lay the rectangle of dough over the filling. Make a decorative crimped edge by pushing the index finger of one hand between the thumb and index finger of the other.
Cut serveral vents in the top of the crust to allow steam to escape. Brush with the egg to glaze.
Press together the dough trimmings, then roll out again. Cut into strips and lay them over the top crust. Glaze again. If desired, roll small balls of dough and set them in the "window" in the lattice.
Bake until the top crust is browned, about 30 minutes.
From the cookbook "the essential chicken cookbook" by Linda Fraser
Note: I didnt use the dried porcini mushrooms
Barbara
