| Chicken & Ham Pie
one 3 pound chicken
4 onions, 2 whole, 2 thinly sliced
2 carrots
3 stalks celery
3 sprigs parsley
1 bay leaf
6 peppercorns
salt to taste
4 tablespoons of butter
1 cup of sliced mushrooms
2 tablespoons of flour
2 tablespoons of mixed chopped parsley, thyme and tarragon
6 slices of ham, chopped
1 package if frozen puff pastry
1 egg, beaten | |
Cut the meat off chicken bones in large chunks and set aside. Place carcass and giblets in large saucepan with 2 whole onions, carrots, celery, herbs, and peppercorns. Cover with water, bring to a boil and simmer for 1 hour, strain and add salt. Measure out 1 1/2 cups of strained broth and set aside. Melt 2 tablespoons of butter in separate saucepan. Add sliced onions and sauté for 3 - 4 minutes. Add mushrooms and sauté for 1 minute. Remove mushrooms and onions from pan and keep warm. Melt 2 or more tablespoons of butter in same pan and brown chicken for 4 to 5 minutes. Sprinkle in flour, then pour on reserved broth. Bring to a boil, whisking constantly. Simmer for 1 minute, then add sliced onions and mushrooms. Sprinkle in mixed chopped herbs. Make a layer of ham on bottom of pie dish. Spoon in half the chicken mixture, then cover with another layer of ham. Add the remaining chicken mixture and top with ham. Cool. Preheat oven to 450ºF. Thaw pastry according to package directions. Roll out pastry to package directions. Roll out pastry the shape and size of dish top,,, cutting a thin strip to place around moistened edge of pie dish. Brush this strip with water, then place large piece of pastry on top. Crimp edges together, cut off excess pastry with beaten egg. Bake for 25 minutes to cook pastry. Reduce heat to 375ºF. cover pastry with damp waxed paper or foil and bake for 20 minutes longer. Remove from heat and cool slightly before serving |
