Home made Rooster Pot Pie

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1 Prepare dinner the rooster and make the rooster inventory: Mix the rooster, carrot, celery, onion and salt into a big inventory pot. Add chilly water till simply coated and convey to a boil over excessive warmth.

Scale back the warmth to a simmer and cook dinner for 45 minutes. Take away the rooster from the pot and let cool for 15 minutes.

Whereas the rooster is cooling, proceed to boil the remaining water and greens within the pot.

When the rooster has cooled sufficient to the touch, strip away as a lot of the meat as you’ll be able to. Place the meat on a dish, put aside.

Return the rooster bones to the stockpot and proceed to boil, on excessive warmth, till the inventory has decreased to a quart or quart and a half.

Put aside 2 half of cups of the inventory for this recipe. The remaining inventory you’ll be able to refrigerate and retailer for one more function.

2 Put together the pie crust dough: Mix the flour and salt in a meals processor. Add the chilled butter cubes and pulse 5 instances to mix. Add the shortening and pulse a couple of extra instances, till the dough resembles a rough cornmeal, with some pea-sized items of butter.

Slowly stream in ice water, a tablespoon at a time, pulsing after every addition, till the dough sticks collectively if you press some between your fingers.

Empty the meals processor, inserting the dough on a clear floor. Use your arms to mould right into a ball, then flatten the ball right into a disk.

Sprinkle with somewhat flour, wrap with plastic wrap, and refrigerate for a minimum of 30 minutes, or as much as 2 days, earlier than rolling.

three Preheat oven to 400°F.

four Put together the filling:  In a big skillet, soften butter on medium warmth. Add the onions, carrots, and celery, and cook dinner till the onions are translucent, about 10 minutes.

Add the flour and cook dinner, stirring, one minute extra.

Whisk in 2 half of cups of the rooster inventory. Whisk within the milk. Lower the warmth to low and simmer for 10 minutes, stirring typically till thickened and creamy.

Add the rooster meat, thyme, sherry, peas, parsley, salt and pepper and stir nicely. Style and alter seasoning if vital. Divide the nice and cozy filling amongst six 10-ounce ramekins.

four Put together the crust: Roll out dough on a frivolously flour floor to rather less than a quarter-inch thick.

Reduce into 6 rounds, barely bigger than the circumference of the ramekins. Lay a dough spherical on every pot pie filling.

Fold the surplus dough below itself and use the tines of a fork to press the dough towards the sting of the ramekins.

Reduce a 1-inch vent into every particular person pie. Use a pastry brush to use an egg wash to every pie.

5 Bake: Line a baking sheet with foil, place the pies on the baking sheet. Bake at 400°F for 25 minutes, or till the pastry is golden and the filling is effervescent.

Let cool for a minimum of 5 minutes earlier than serving.



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