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Poule-Au-Pot (Chicken Pot Pie)
* Exported from MasterCook *
Poule-Au-Pot (Chicken Pot Pie)
Recipe By : The Canadiana Cookbook/Mme Jehane Benoit/1970
Serving Size : 1 Preparation Time :0:00
Categories : Pies & Pastry Poultry
Amount Measure Ingredient -- Preparation Method
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4 to 5 lb boiling chicken
3 tbsp butter
6 c water -- boiling
1 carrot -- sliced
1 onion -- sliced
1/4 c celery leaves -- chopped
3 whole cloves
1 clove garlic
1 bay leaf
2 tsp salt
1/4 tsp pepper
4 med potatoes -- uncooked
Topping:
2 c all-purpose flour
1 tsp salt
3 tsp baking powder
1/3 c shortening
1/2 c milk -- approximately
1/2 c fresh parsley -- minced
Cut the chicken into individual pieces and brown lightly in the butter. Add
the boiling water, carrot, onion, celery leaves, cloves, garlic, bay leaf,
salt and pepper. Bring to a boil, cover, then simmer over low heat until
the chicken is tender.
Place the cooked pieces of chicken in a casserole and top with the
potatoes, sliced paper-thin. Make a gravy with 3 cups of the consomme left
after the chicken has been cooked, 3 tablespoons of the fat from the top of
the consomme and 4 tablespoons of flour. Salt and pepper to taste and pour
over the potatoes and chicken.
Then top the chicken, potatoes and gravy with a parsley pinwheel, which is
prepared in the following manner:
Stir together the flour, salt and baking powder. Cut in the shortening with
2 knives, until the particles are the size of peas. Add the milk gradually.
Toss lightly with a fork until all the flour has been dampened, then knead
quickly into a round ball. Roll on floured board into an oblong shape 1/8
inch thick.
Butter top of dough and sprinkle with the minced parsley. Roll the same way
you would a jelly roll. Cut in 1 1/2 to 2" lengths. Place cut side on top
of casserole in an attractive design. Bake at 425 degrees F for 30 to 40
minutes, or until top is golden brown.
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NOTES : It is impossible to talke of pie and omit the perennial favorite,
Chicken Pot Pie. In the summer, I replace the parsley in the topping with
fresh basil, tarragon or sage.
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