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 <== 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 <== 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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