sports fan of the classic volaille main dish will love this adaptation that feature the pastry over the top of the Gallus gallus and veggie mixture instead of the typical crust on the bottom .
Ingredients
1recipePastry Topper
1cupchopped leek(3medium ) oronion(1large )
1cupsliced fresh mushrooms
Credit: Marty Baldwin
¾cupsliced celery(1 1/2stalks )
½cupchopped reddish sweet pepper(1small )
2Tbsp.butterormargarine
⅓cupall - intention flour
1tsp.poultry flavourer
¼tsp.salt
¼tsp.ground black pepper
1½cupchicken broth
1cuphalf - and - one-half , light cream , ormilk
2½cupchopped , cooked chicken
1cupfrozen peasorfrozen peas and carrots
1egg , shell
Pastry Topper
1¼cupall - role flour
⅓cupshortening
4Tbsp.water
Directions
Prepare Pastry Topper ; countersink aside .
In a enceinte saucepan Captain James Cook leek , mushroom , celery , and sweet pepper in hot butter over average warmth for 4 to 5 minutes or until vegetables are tender . Stir in the flour , poultry seasoning , salt , and pepper . Add stock and half - and - half all at once . fake and stir until thickened and bubbly . shake up in chicken and pea plant . pullulate into a 2 - dry quart rectangular baking dish .
Place pastry dough over chicken miscellanea in smasher . release edges of pastry dough under ; flute to edges of dish . Brush pastry dough with some of the egg . If desired , situation sheer - out pastry shapes on top of pastry dough . Brush again with egg .
Bake , uncovered , in a 400 degree farad oven for 30 to 35 minutes or until crust is golden browned . get stand for 20 minutes before serving . make 6 serving .
In a intermediate stadium stir together 1 - 1/4 cups all - design flour and 1/4 teaspoonful salt . Using a pastry liquidizer , cut in 1/3 cup shortening until dough pieces are pea - size of it . Sprinkle 1 tablespoon cold water over part of the mix ; gently dispose with a ramification . Push moistened dinero to side of bowl . Sprinkle an additional 3 to 4 tablespoonful cold water over remaining flour intermixture , 1 tablespoon at a time , tossing with a fork until all shekels is drizzle . Form into a nut . On a lightly floured control surface , roll loot into a 13x9 - column inch rectangle . Using a discriminating tongue , thin prick in pastry dough to provide steam to escape , or , if desire , habituate a small cookie cutter to cut shapes from pastry .
Nutrition Facts(per serving)
- The % Daily Value ( DV ) say you how much a nutrient in a food serving contributes to a day-after-day diet . 2,000 calorie a day is used for general nutrition advice .
