just to show u that the chicken pot pie will look exactly like this.
this is aruah makngah's recipe book...faeza amik the recipe for this book.1.1-kg (2.5lb)oven ready chicken, jointed
1.25ml(1/4 level tsp)dried marjoram
bay leaf
400ml (3/4 pint)water
salt and pepper
2 large carrots, peeled and sliced
1 large stick celery, washed and sliced
175g (6oz)button onions, skinned
225g (8oz) broad beans
45ml (3 level tbsp) plain flour
60ml (4tbsp)double cream
150ml (1/4pint)milk
100g (4oz)mushrooms, halved
25g (1oz)butter
shortcrust pastry made with 175 g (6 oz) flour *
1 egg yolk, beaten with 5ml (1 tsp)water
1. put the chicken in a large saucepan with the marjoram, bay leaf, water, 15ml (1 level tbsp)salt and 1.25ml (1/4 level tsp) pepper. Bring to the boil, reduce the heat, cover and simmer for 35 minutes or until the chicken is tender. Strain and reserve 150ml (1/4 pint) chicken stock.
2. Cool the chicken. Remove the bones and skin and discarded them. Cut meat into 2.5-cm (1-in)pieces.
3. Put the reserved stock in a saucepan with the carrots, celery, onions and broad beans. Cover and simmer for 10 minutes or until the vegetables are almost tender. Remove them with a slotted spoon, reserving the stock for the sauce.
4. Blend the flour with the cream until smooth. Gradually stir it into the stock in the pan and add the milk. Cook over a gentle heat until the sauce has thickened, stirring all the time.
5. Saute the mushrooms in the butter for 5 minutes; drain of any liquid. Stir the mushrooms into the sauce with the cooked chicken and vegetables, 2.5 ml (1/2 level tsp)salt and pepper. Spoon into a 1.1-liter(2-pint)capacity pie dish).
6. Roll out the pastry to about 2.5 cm (1in) larger then the pie dish all round.
7. Place the pastry loosely over the filling and trim the edges, leaving a 2.5-cm(1 in)rim.Fold the rim under and pinch to make a stand-up edge. Use the trimming to make leaves and decorate the pie.
8. Brush the pastry with the egg yolk mixture and bake at 180 Celsius mark 4 for about 45 minutes, or until the pastry is golden brown and the filing is completely heated through.
1.25ml(1/4 level tsp)dried marjoram
bay leaf
400ml (3/4 pint)water
salt and pepper
2 large carrots, peeled and sliced
1 large stick celery, washed and sliced
175g (6oz)button onions, skinned
225g (8oz) broad beans
45ml (3 level tbsp) plain flour
60ml (4tbsp)double cream
150ml (1/4pint)milk
100g (4oz)mushrooms, halved
25g (1oz)butter
shortcrust pastry made with 175 g (6 oz) flour *
1 egg yolk, beaten with 5ml (1 tsp)water
1. put the chicken in a large saucepan with the marjoram, bay leaf, water, 15ml (1 level tbsp)salt and 1.25ml (1/4 level tsp) pepper. Bring to the boil, reduce the heat, cover and simmer for 35 minutes or until the chicken is tender. Strain and reserve 150ml (1/4 pint) chicken stock.
2. Cool the chicken. Remove the bones and skin and discarded them. Cut meat into 2.5-cm (1-in)pieces.
3. Put the reserved stock in a saucepan with the carrots, celery, onions and broad beans. Cover and simmer for 10 minutes or until the vegetables are almost tender. Remove them with a slotted spoon, reserving the stock for the sauce.
4. Blend the flour with the cream until smooth. Gradually stir it into the stock in the pan and add the milk. Cook over a gentle heat until the sauce has thickened, stirring all the time.
5. Saute the mushrooms in the butter for 5 minutes; drain of any liquid. Stir the mushrooms into the sauce with the cooked chicken and vegetables, 2.5 ml (1/2 level tsp)salt and pepper. Spoon into a 1.1-liter(2-pint)capacity pie dish).
6. Roll out the pastry to about 2.5 cm (1in) larger then the pie dish all round.
7. Place the pastry loosely over the filling and trim the edges, leaving a 2.5-cm(1 in)rim.Fold the rim under and pinch to make a stand-up edge. Use the trimming to make leaves and decorate the pie.
8. Brush the pastry with the egg yolk mixture and bake at 180 Celsius mark 4 for about 45 minutes, or until the pastry is golden brown and the filing is completely heated through.
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