Chasens Chicken Pot Pie A Dish Fit For A Queen Recipes

Steps:

• To make the filling:.
• Melt the butter in a large sauté pan set over medium heat. Add the onion and potato; sauté for 5 minutes. Add the garlic, bell pepper, and mushrooms and sauté about 15 minutes, until the potatoes are tender. Stir in the crushed red pepper and add salt and pepper to taste.
• While the vegetables are sauteing, skin the chicken, pull the meat off the bones and shred the meat or cut into bite-size pieces. Place the green beans in a microwave-safe bowl and add enough water to cover. Cover the dish and microwave on high power about 10 minutes, until the beans are tender. Drain thoroughly. Stir the beans, peas and chicken into the vegetable mixture. Set the filling aside.
• To make the cream sauce:.
• Melt the butter over medium heat in a large saucepan. Add the flour and whisk until smooth. Whisk in the chicken stock and cook the sauce over medium heat until it thickens to the consistency of a cream soup. Add the cream, hot pepper sauce, and salt and white pepper to taste. Pour the cream sauce over the chicken filling and stir to combine. Fill individual 1'/4-cup capacity oven-safe bowls three - quarters of the way to the top with the creamed chicken filling.
• To make the crust:.
• Preheat the oven to 375 degrees F. Cut the butter into 16 pieces. In the bowl of a food processor fitted with a metal blade, pulse the butter and flour until crumbly. Add the cream cheese, salt, and white pepper. Continue pulsing just until the dough forms a ball.
• Set the dough on a flat surface dusted with flour. Use a floured rolling pin to roll the dough out to 1/4-inch thickness. Measure the diameter of the pot pie bowls-mine are about 4 inches across-and cut out dough rounds that are 1 1/2 inches larger in diameter. Whisk the egg in a small bowl. Lay the dough rounds on top of the pot pies, making sure the dough hangs evenly over each bowl. Brush the dough lightly with the beaten egg. Bake the pies for 20 to 25 minutes, until golden brown. Serve immediately.

Steps:

• Place chicken, onion, celery, carrot, salt and pepper in a dutch oven, cover with water.
• Cover and bring to the boil, reduce heat, simmer covered for 25 minutes or until chicken is no longer pink.
• Remove chicken and cool.
• Strain broth and set aside to use in Chicken Cream Sauce.
• CHICKEN CREAM SAUCE:.
• Melt the butter in a medium saucepan and stir in the flour.
• Stir in the broth and cream all at once.
• Cook and stir until the mixture comes to a boil.
• Reduce heat, simmer 2 minutes more.
• Mix in lemon juice, Worcestershire sauce, salt and pepper to taste.
• Remove from heat.
• POT PIE:.
• Preheat oven to 425 degrees F.
• Discard bones and cut chicken into medium size pieces.
• Place chicken pieces evenly in a bake-and-serve dish.
• Sprinkle with quartered carrots, peas, potatoes and pearl onions.
• Pour the Chicken Cream Sauce evenly over filling.
• Crust will be used on top of pie only.
• Place pie dough over filling, crimping edges, trimming at the edge of the pan if necessary.
• Cut a few slits in the pastry to allow for steam to escape.
• Beat together egg yolk and water; brush mixture on crust.
• Bake in a preheated oven for 25 to 30 minutes or until pastry is golden brown and filling is bubbley.
• Let stand 5 minutes before serving.