CHICKEN-VEGGIE POTPIES
MAKES 4 SERVINGS. HALF RECIPE FOR 2.
1 cup plus 2 tbs flour
1/4 tsp each baking powder and salt
3 tbs butter
2 tbs buttermilk
1 tbs each oil and water
4 carrots, sliced
3 celery ribs, sliced
1 onion, chopped
2 1/2 cups chicken broth
2/3 cup milk
2 cups cubed cooked chicken breast
1 cup frozen peas
1/8 tsp pepper
1 egg white, beaten
In a bowl, combine 3/4 cup flour, baking powder and salt. Cut in 2 tbs butter until crumbly. Add buttermilk and oil, toss, add water, toss until dough forms a ball. Refrigerate 1 hour. *FOR FILLING---In a skillet, melt remaining butter. Add carrots, celery and onion, saute until tender. In a bowl, combine remaining flour with broth and milk until smooth. Stir into vegetable mixture. Bring to a boil, cook until thickened. Stir in chicken, peas and pepper. Transfer to 4 ramekins, set aside. *Divide dough into 4 portions. On a floured surface, roll out dough to fit ramekins. Place dough over chicken mixture, trim, seal edges. Cut slits in pastry. Brush with egg white. *Place ramekins on a baking sheet. Bake at 425 degrees for 25 min. or until crusts are golden brown. SERVE & ENJOY...
MAKES 4 SERVINGS. HALF RECIPE FOR 2.
1 cup plus 2 tbs flour
1/4 tsp each baking powder and salt
3 tbs butter
2 tbs buttermilk
1 tbs each oil and water
4 carrots, sliced
3 celery ribs, sliced
1 onion, chopped
2 1/2 cups chicken broth
2/3 cup milk
2 cups cubed cooked chicken breast
1 cup frozen peas
1/8 tsp pepper
1 egg white, beaten
In a bowl, combine 3/4 cup flour, baking powder and salt. Cut in 2 tbs butter until crumbly. Add buttermilk and oil, toss, add water, toss until dough forms a ball. Refrigerate 1 hour. *FOR FILLING---In a skillet, melt remaining butter. Add carrots, celery and onion, saute until tender. In a bowl, combine remaining flour with broth and milk until smooth. Stir into vegetable mixture. Bring to a boil, cook until thickened. Stir in chicken, peas and pepper. Transfer to 4 ramekins, set aside. *Divide dough into 4 portions. On a floured surface, roll out dough to fit ramekins. Place dough over chicken mixture, trim, seal edges. Cut slits in pastry. Brush with egg white. *Place ramekins on a baking sheet. Bake at 425 degrees for 25 min. or until crusts are golden brown. SERVE & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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