A year or more ago we read a short description of chicken pies made by Mrs. Aline Garrett in Louisiana. They sounded wonderful and there appeared to be a recipe provided with the write-up. We decided to try it only to discover, as we proceeded through the directions, that it was more of a concept than a recipe. After some trial and error, along with the addition of more precise instructions, the chicken pies turned out to be every bit as good as we had hoped. We even found a bonus. The recipe (after being reduced) made more pies than we could possibly use. By experimenting, we found that not only can they be made ahead and frozen prior to baking, but the frozen product, when baked, is equal to the freshly made one.
As a first course, or to serve along with the pie, we have included our favorite mushroom soup recipe (which is also good when made ahead and heated prior to serving). To complete the meal, we suggest either a green salad or the red cabbage and chicory salad recipe included.
Ingredients:
Clean mushrooms and trim stem ends. Place in food processor with lemon juice. Process until finely chopped. Over low heat, melt butter in large skillet and add minced onion, saute until soft. Add mushrooms and cook, stirring frequently, until liquid is completely evaporated (about 10-15 minutes).
Add cream, chicken broth and pepper. Bring to a boil. Reduce heat and simmer 20 minutes. Add dissolved cornstarch and simmer 10 minutes (or until thickened). Adjust seasoning and ladle into serving bowls. Garnish with several tablespoons of chopped parsley. 4-6 servings.
Ingredients for Pastry:
Combine 4 cups flour, salt and 1/2 cup shortening. Mix in 1-1/2 cups water (1/2 cup at a time), until soft dough forms. On a floured surface, roll into a large rectangle. Spread dough with 1/4 cup shortening and sprinkle with 1 TBS flour. Fold dough onto itself in three layers (similar to a letter). Spread with remaining shortening, sprinkle with flour and fold into thirds again (you will end up with a square). Wrap dough in plastic and chill overnight.
Filling Ingredients:
In large pot over low heat, combine 4 TBS oil and 4 TBS flour and stir to make a roux.* Add onion and cook until golden. Add celery and green pepper. In large skillet over medium-high heat, saute chicken pieces in 4 TBS oil until golden brown. Add chicken to pot with vegetables and cover with water. Bring to a boil, reduce heat and cover. Simmer for one hour or until chicken is tender. Remove chicken and place in refrigerator to cool. In small skillet, saute chopped mushrooms in 2 TBS butter until golden and liquid evaporates. Add sauteed mushrooms and parsley to liquid. Reduce liquid (at a rolling simmer) to one-half (will take approximately 30-45 minutes). Liquid should be reasonably thick before adding chicken. Pick meat from chicken, shred and add to liquid along with pepper flakes. Heat through and set aside.
Preheat oven to 375°. Roll out dough on floured surface and cut into 20 circles, 5" in diameter. Leaving a 1/2" edge uncovered, fill 10 circles equally with chicken mixture (drained with slotted spoon) and add several tablespoons of liquid over chicken. Brush edges of dough with egg wash and place equal size circle of dough on top; seal edges with a fork. Brush top of pie with egg wash. Bake at 375° for 30 minutes, or until golden. 10 servings.
To freeze: Fill pastry with chicken, and small amount of liquid, cover with dough and brush with egg wash. Freeze on cookie sheets until firm and place in plastic zipper bags. Bake at 375 degrees for 40 minutes, or until golden.
* A roux is simply flour and fat cooked together slowly until the mixture is brown and has almost a nutlike aroma. The largest potential problem, of course, is burning the mixture. We have found that it usually takes from 30-45 minutes of constant stirring over very low heat to produce a dark, rich brown roux.
Ingredients:
Dressing Ingredients:
Mix shredded cabbage and chicory in large bowl with green pepper. In small bowl, combine vinegar, mustard, mustard seed, salt and pepper. Slowly whisk in oil. Pour dressing over salad and toss. 4 servings.
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