Chicken Flowerpot Pie Recipe

3 1 2
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Chicken Flowerpot Pie Recipe

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3 1 2
Publisher Photo
MAKES:
6 servings
TOTAL TIME:
Prep: 1-1/4 hours + chilling Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 1-1/4 hours + chilling Bake: 30 min.

Ingredients

  • PASTRY:
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 cup butter or margarine, chilled and cut into thin slices
  • 3 tablespoons shortening
  • 1/3 cup ice water
  • FILLING:
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 2 quarts water
  • 1 bay leaf
  • 1 garlic clove, minced
  • 1-1/2 cups fresh or frozen cut green beans
  • 1-1/2 cups thinly sliced carrots
  • 1 cup diced peeled potatoes
  • 1/2 teaspoon dried basil
  • 1/2 cup sliced fresh mushrooms
  • 1 package (10 ounces) frozen peas
  • 1 can (16 ounces) whole tomatoes, drained and chopped
  • 4 tablespoons butter or margarine
  • 1/4 cup all-purpose flour
  • 1 cup heavy cream
  • 2 egg yolks
  • Salt and pepper to taste
  • GLAZE:
  • 1 egg yolk
  • 1 tablespoon cold water
  • OTHER MATERIAL NEEDED:
  • 6 new clay flowerpots (4-inch diameter)
  • Vegetable oil
  • Aluminum foil
  • Decorative seed packets glued onto wooden craft sticks

Directions

In a large mixing bowl, combine flour and salt. Using a pastry blender, cut in butter and shortening until mixture resembles coarse meal (work quickly so the butter does not soften). Sprinkle with ice water; rapidly blend together with a fork. Gather the dough into a ball, then flatten into a circle. Wrap in foil; chill at least 3 hours or overnight. For filling, place chicken,water, bay leaf and garlic in a Dutch oven. Bring to a boil; reduce heat and cook for 30-40 minutes or until chicken is tender. Remove and debone chicken; set aside. Skim fat from the stock. Add beans, carrots, potatoes and basil; cover and simmer 12-15 minutes or until the vegetables are tender. Add mushrooms, peas and tomatoes; cover and simmer for 3-5 minutes. Drain vegetables and reserve stock; set side. Melt butter in another large kettle. Whisk in flour and cook until bubbly; stir in 1-1/2 cups of reserved stock. In a small bowl, stir together cream and egg yolks. Whisk into the sauce; remove from heat. Season with salt and pepper. Gently fold in reserved chicken and vegetables. To assemble flowerpots, brush the outside of pots with vegetable oil. Line each pot with a 15-in. x 12-in. piece of foil; pressing the foil gently down into the pot and being careful not t tear it. Fill each pot with about 1-1/2 cups of filling; leaving about 1/2-in. headroom; set aside. Roll pastry to 1/8-in. thickness; cut six 6-in. circles. Place one circle on each flowerpot, turn down the edges and flute the ends. Cut three small steam holes in the center of each pastry. In a small bowl, lightly beat glaze ingredients; brush on top of each crust. Place flowerpots on a baking sheets. Bake at 425° for 30-35 minutes or until the crust is browned and the filling is hot and bubbly. Place one stick with a seed packet in each pot before serving. Yield: 6 servings.
Originally published as Chicken Flowerpot Pie in Taste of Home February/March 1993, p42

Nutritional Facts

1 each: 1000 calories, 68g fat (34g saturated fat), 330mg cholesterol, 988mg sodium, 56g carbohydrate (9g sugars, 6g fiber), 40g protein.

  • PASTRY:
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 cup butter or margarine, chilled and cut into thin slices
  • 3 tablespoons shortening
  • 1/3 cup ice water
  • FILLING:
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 2 quarts water
  • 1 bay leaf
  • 1 garlic clove, minced
  • 1-1/2 cups fresh or frozen cut green beans
  • 1-1/2 cups thinly sliced carrots
  • 1 cup diced peeled potatoes
  • 1/2 teaspoon dried basil
  • 1/2 cup sliced fresh mushrooms
  • 1 package (10 ounces) frozen peas
  • 1 can (16 ounces) whole tomatoes, drained and chopped
  • 4 tablespoons butter or margarine
  • 1/4 cup all-purpose flour
  • 1 cup heavy cream
  • 2 egg yolks
  • Salt and pepper to taste
  • GLAZE:
  • 1 egg yolk
  • 1 tablespoon cold water
  • OTHER MATERIAL NEEDED:
  • 6 new clay flowerpots (4-inch diameter)
  • Vegetable oil
  • Aluminum foil
  • Decorative seed packets glued onto wooden craft sticks
  1. In a large mixing bowl, combine flour and salt. Using a pastry blender, cut in butter and shortening until mixture resembles coarse meal (work quickly so the butter does not soften). Sprinkle with ice water; rapidly blend together with a fork. Gather the dough into a ball, then flatten into a circle. Wrap in foil; chill at least 3 hours or overnight. For filling, place chicken,water, bay leaf and garlic in a Dutch oven. Bring to a boil; reduce heat and cook for 30-40 minutes or until chicken is tender. Remove and debone chicken; set aside. Skim fat from the stock. Add beans, carrots, potatoes and basil; cover and simmer 12-15 minutes or until the vegetables are tender. Add mushrooms, peas and tomatoes; cover and simmer for 3-5 minutes. Drain vegetables and reserve stock; set side. Melt butter in another large kettle. Whisk in flour and cook until bubbly; stir in 1-1/2 cups of reserved stock. In a small bowl, stir together cream and egg yolks. Whisk into the sauce; remove from heat. Season with salt and pepper. Gently fold in reserved chicken and vegetables. To assemble flowerpots, brush the outside of pots with vegetable oil. Line each pot with a 15-in. x 12-in. piece of foil; pressing the foil gently down into the pot and being careful not t tear it. Fill each pot with about 1-1/2 cups of filling; leaving about 1/2-in. headroom; set aside. Roll pastry to 1/8-in. thickness; cut six 6-in. circles. Place one circle on each flowerpot, turn down the edges and flute the ends. Cut three small steam holes in the center of each pastry. In a small bowl, lightly beat glaze ingredients; brush on top of each crust. Place flowerpots on a baking sheets. Bake at 425° for 30-35 minutes or until the crust is browned and the filling is hot and bubbly. Place one stick with a seed packet in each pot before serving. Yield: 6 servings.
Originally published as Chicken Flowerpot Pie in Taste of Home February/March 1993, p42

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Pamlico User ID: 6807887 9631
Reviewed Oct. 22, 2012

"Most ridiculous thing I've ever seem!"

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