Subj : BH&G 2575
To   : All
From : Dave Drum
Date : Sat May 01 2021 12:27:02

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken Pot Pie For Two
 Categories: Poultry, Pastry, Vegetables, Herbs
      Yield: 2 Servings

    1/2 c  Whole wheat flour
      1 tb Refrigerated or frozen egg
           - product; thawed
           +=OR=+
      1 sm Egg yolk; beaten
      2 ts Vegetable oil spread
    1/4 ts Baking powder
           Ice water
      1 tb Olive oil
    1/2 c  Chopped carrot
    1/2 c  Chopped celery
    1/3 c  Chopped onion
    1/3 c  Chopped fresh mushrooms
      2 cl Garlic; minced
    3/4 c  Chicken broth
    1/4 ts Dried thyme; crushed
    3/4 c  Chopped cooked chicken
    1/4 c  Plain Greek yogurt
    1/4 c  Frozen peas
      2 tb Snipped fresh parsley
      1    Egg white; lightly beaten

  FOR THE CRUST DOUGH: Set aside 1 tablespoon of the whole
  wheat flour. In a food processor combine the remaining
  whole wheat flour, the egg, vegetable oil spread, and
  baking powder. Cover and process just until combined. Add
  enough ice water, 1/2 teaspoon at a time, to make mixture
  that forms a loose dough and holds together when pinched.
  Remove dough from processor; knead dough a few times by
  hand and form into a ball. Wrap in plastic wrap and
  refrigerate while preparing filling.

  FOR THE FILLING: In a large skillet heat oil over medium
  heat. Add carrot, celery, onion, mushrooms, and garlic;
  cook about 5 minutes or just until softened. Sprinkle the
  reserved 1 tablespoon flour over vegetables; cook and stir
  for 1 minute more. Add chicken broth all at once. Cook and
  stir until slightly thickened and bubbly.

  In a small bowl stir together thyme, 1/4 teaspoon ground
  black pepper, and 1/8 teaspoon salt; set aside a small
  pinch of the thyme mixture. Add the remaining thyme
  mixture to the vegetable mixture. Stir in chicken, yogurt,
  peas, and parsley until combined.

  Divide chicken mixture evenly between two 8-ounce ramekins
  or individual casserole dishes or two 10-ounce custard
  cups. *

  Set oven @ 400+|F/205+|C.

  Line a baking sheet with foil; set aside. Remove dough
  from refrigerator. Divide dough in half. Roll out each
  half until circle is just slightly larger than the
  circumference of a ramekin. Place dough circles on top of
  the filling in the ramekins; tuck edges under, pressing
  down slightly along each edge to secure. Make a few small
  slits or a 1/2-inch opening in the crust to allow for
  steam to escape.

  Brush the egg white over crusts; sprinkle with the
  reserved pinch of seasoning mixture. Place ramekins on
  prepared baking sheet. Bake for 20 to 25 minutes or until
  crust is lightly browned.

  * FROM THE TEST KITCHEN: If desired, divide chicken mixture
  among two 8-ounce oven-going coffee mugs (shallow and wide
  work best). Continue as directed.

  Better Homes & Gardens | January 2015

  MM Format by Dave Drum - 14 January 2015

  Uncle Dirty Dave's Archives

MMMMM

.... The four snack groups: cakes, crunchies, frozen and sweets

--- BBBS/Li6 v4.10 Toy-5
 * Origin: Prism bbs (1:261/38)

.