Ingredients
1 lb to 3 lb chicken with giblets, cut u, p
1 medium onion, quartered
1 stalk celery, cut in half
3 sprigs fresh parsley
5 whole peppercorns
1 bay leaf
1 tsp salt
2 cup water
1 1/2 cup carrot strips, 2 inches long
5 small onions, quartered
1 cup fresh or frozen peas
1 cup chopped fresh mushrooms
1/2 tsp poultry seasoning
1 salt and pepper to taste
1/3 cup flour
1/2 cup milk
1 pastry for a single crust 9 inch pi, e
1 egg yolk, beaten with 1 tbsp water
Directions
Place chicken, onion, celery, parsley, peppercorns, bay leaf, salt,
and 2 cups water in a 4 quart Dutch oven. Bring to a boil over high
heat,then reduce heat to low, cover, and simmer for 1 hour or until
chicken is tender. Strain broth (discard vegetables) and return to
Dutch oven. cool chicken and giblets, remove meat from bones, and cut
into large chunks. Discard skin and bones. Add carrots and 5 small
onions to broth; cook, covered, until tender. Remove vegetables,
reserving broth. Add enough water to broth to make 2-1/2 cups liquid
and return to Dutch oven. Stir in peas, mushrooms, poultry seasoning,
salt and pepper,chicken, giblets, carrots, and onion. Combine flour
and milk in a jar;cover and shake until blended. Stir flour mixture
into broth and cook over medium heat, stirring constantly, until
mixture boils and thickens. Pour hot mixture into 2 quart casserole.
Roll out pastry to fit top of casserole. Cut slits in top. Place
crust over chicken mixture and trim edge, leaving enough to fold
under and form a ridge. Flute edge and brush with egg wash. Bake in
preheated 400 F oven for 30-35 minutes,until crust is golden and
filling is bubbly. Makes 6 servings.
Servings: 6 servings
Chicken Pot Pie With Vegetables Recipe brought to you by Recipe Ideas
Categories: Casserole; Chicken; Dessert; Dutch Oven; Pie
The History of Recipes
It is possible to trace the history of written recipes back into ancient history, at least as far back into history as the Egyptians, and possibly even further than that. In practice though, in the main part, these ancient cook books were just very simple hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe discovered, according to experts in ancient history is a collection of stone tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. Later on, in The time of the roman empire around 25BC a man called Apicius created a number of scripts describing recipes prepared by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were separated into appetizers, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the Romans made use of a wide range of spices, including a few that will be familiar to modern chefs such as basil, mint and dill. As we move on, we have some recipe books from the 14th Century ; a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the spicy food that is served today, but instead recipes for the types of food on the tables of the nobility of that period. Later, in the fifteenth century, knights returning from the crusades brought back many foods, spices and herbs from the holy land, such as rosemary and coriander. The introduction of these new tastes created an outbreak in cookery books, the majority of which are now in private libraries. By the time we get to the 1900s, cooking publications were in great demand, due to better eduction, people having more free time and a general increase in wealth. |
We hope you enjoy this Chicken Pot Pie With Vegetables recipe.
