Dave Bryce Posted March 22, 2022 Share Posted March 22, 2022 A major family fave... 1 pound skinless, boneless chicken breast halves - cubed 1 cup sliced carrots, coarsely chopped 1 cup green peas ½ cup sliced celery ½ cup butter ⅓ cup chopped onion 1 T chopped garlic 1 medium potato, cut into small cubes ⅓ cup all-purpose flour ½ teaspoon salt ½ teaspoon black pepper ¼ teaspoon celery seed 4 cups chicken broth ⅔ cup milk 2 (9 inch) unbaked pie crusts 2 capfuls Marsala wine (my favorite little touch!) • Preheat oven to 375 degrees F (220 degrees C.) • In a saucepan, combine chicken, carrots, peas, and celery and potato cubes. Add 2 cups chicken broth supplemented with enough water to cover and boil for 15 minutes. Remove from heat, drain and set aside. DO NOT WASH PAN! • In the same saucepan over medium heat, cook onions and garlic in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in 2 c chicken broth, marsala wine and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. • Using a deep-dish pie plate, place enough chicken mixture into the bottom pie crust to half fill it. Pour some hot liquid mixture over top. Using a fork, help the hot mixture to settle into the chicken mixture a bit Add the rest of the chicken mixture, then pour the remaining sauce on top. Again, help the hot mixture to settle into the chicken mixture a bit (it’s okay for the hot mixture to be higher than the edges of the pie – it’ll give the pie a nice “dome” effect). If you want to just combine the chicken mixture and sauce and pour it into the crust all at one, that seems to work nicely as well. • Cover with the top crust, seal the edges, and cut away the excess dough. Make several small slits in the top to allow steam to escape. Optional: gently crimp the edges using a fork. Optional: beat an egg and lightly wash the top of the pie with the beaten egg. • Bake in the preheated oven for 45 minutes, or until pastry is golden brown and filling is bubbly. Cool for at least 30 minutes before serving. Reheat tip: individual slices - 250 degrees in a toaster oven for 15-20 minutes (depending on coldness). dB 4 1 ==> David Bryce Music • Funky Young Monks <== Professional Affiliations: Royer Labs • Music Player Network Link to comment Share on other sites More sharing options...
Steve Force Posted March 23, 2022 Share Posted March 23, 2022 Sounds tasty! I personally would add more garlic (freshly chopped, of course) and a TAD more wine Steve Force, Durham, North Carolina -------- My Professional Websites Link to comment Share on other sites More sharing options...
Dave Bryce Posted March 24, 2022 Author Share Posted March 24, 2022 I usually do add more garlic, truth be told. We always keep a bunch of minced garlic around, and I tend to scoop heaping tablespoons of that. I heard once from a buddy’s Italian grandma that if a recipe calls for one clove of garlic, add two. If it calls for none, add three. 😁 Same with the marsala - heaping capfuls. The key for me is to not be able to quite distinguish it, though… 😏 dB ==> David Bryce Music • Funky Young Monks <== Professional Affiliations: Royer Labs • Music Player Network Link to comment Share on other sites More sharing options...
Dannyalcatraz Posted March 25, 2022 Share Posted March 25, 2022 Looks quite yummy! Sturgeon's 2nd Law, a.k.a. Sturgeon's Revelation: âNinety percent of everything is crapâ My FLMS- Murphy's Music in Irving, Tx http://murphysmusictx.com/ Link to comment Share on other sites More sharing options...
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