Poule-Au-Pot (Chicken Pot Pie)
Yield
6 servingsPrep
30 minCook
1 hrsReady
1 hrsIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4-5 | lbs |
chicken
boiling |
* |
3 | tablespoons |
butter
|
|
6 | cups |
water
boiling |
|
1 | each |
carrots
sliced |
|
1 | each |
onions
sliced |
|
¼ | cup |
celery leaves
chopped |
* |
3 | whole |
cloves
|
* |
1 | clove |
garlic
|
|
1 | each |
bay leaves
|
* |
2 | teaspoons |
salt
|
|
¼ | teaspoon |
black pepper
|
|
4 | medium |
potatoes
uncooked |
|
Topping | |||
2 | cups |
all-purpose flour
|
|
1 | teaspoon |
salt
|
|
3 | teaspoons |
baking powder
|
|
⅓ | cup |
vegetable shortening
|
* |
½ | cup |
milk
approximately |
|
½ | cup |
parsley leaves
fresh, minced |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
chicken
boiling |
* | ||
45 | ml |
butter
|
|
1.4 | l |
water
boiling |
|
1 | each |
carrots
sliced |
|
1 | each |
onions
sliced |
|
59 | ml |
celery leaves
chopped |
* |
3 | whole |
cloves
|
* |
1 | clove |
garlic
|
|
1 | each |
bay leaves
|
* |
1E+1 | ml |
salt
|
|
1.3 | ml |
black pepper
|
|
4 | medium |
potatoes
uncooked |
|
Topping | |||
473 | ml |
all-purpose flour
|
|
5 | ml |
salt
|
|
15 | ml |
baking powder
|
|
79 | ml |
vegetable shortening
|
* |
118 | ml |
milk
approximately |
|
118 | ml |
parsley leaves
fresh, minced |
Directions
Cut the chicken into individual pieces and brown lightly in the butter. Add the boiling water, carrot, onion, celery leaves, cloves, garlic, bay leaf, salt and pepper. Bring to a boil, cover, then simmer over low heat until the chicken is tender.
Place the cooked pieces of chicken in a casserole and top with the potatoes, sliced paper-thin. Make a gravy with 3 cups of the consomme left after the chicken has been cooked, 3 tablespoons of the fat from the top of the consomme and 4 tablespoons of flour. Salt and pepper to taste and pour over the potatoes and chicken.
Then top the chicken, potatoes and gravy with a parsley pinwheel, which is prepared in the following manner:
Stir together the flour, salt and baking powder. Cut in the shortening with 2 knives, until the particles are the size of peas. Add the milk gradually. Toss lightly with a fork until all the flour has been dampened, then knead quickly into a round ball. Roll on floured board into an oblong shape ⅛ inch thick.
Butter top of dough and sprinkle with the minced parsley. Roll the same way you would a jelly roll. Cut in 1½ to 2" lengths. Place cut side on top of casserole in an attractive design. Bake at 425 degrees F for 30 to 40 minutes, or until top is golden brown.