March 14, 2010

CHICKEN POT PIE WITH COUNTRY CRUST

2 c. cooked diced chicken
1 c. cooked peas
1/2 c. celery chopped fine
1/2 c. butter
3 c. rich chicken stock
1 c. cooked sliced carrots
1/4 c. chopped onions
1/2 tsp. salt
Dash pepper
1/2 c. flour

Saute onions and celery in butter. Make paste of butter and flour, cook gently. Heat stock adding to paste slowly, stir constantly. When blended, beat vigorously and cook 5 minutes. Add salt and pepper. Add vegetables and chicken. Pour mixture into casserole sprayed with Pam and top with crust.

COUNTRY CRUST:

3 egg yolks, beaten until fluffy
3 egg whites, beaten until stiff
2 tsp. baking powder
Dash of salt
3/4 c milk
1 1/2 c. flour
2 tsp. butter

Sift together flour, baking soda and salt. Cut butter into flour and mix well. Add milk to egg yolks and beat vigorously. Mix with flour mixture, then fold in beaten egg whites. Spread over top of casserole to edge of dish. Bake 375 degrees for 25 to 30 minutes or until crust is lightly browned.

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