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Chicken Pot Pie


Cornmeal Pastry



  1. In food processor, mix flour, cornmeal, 1 teaspoon salt and the spices; add the butter and shortening. Process until mixture resembles crumbs.
  2. With motor running, add 1/3 to 1/2 cup ice water so dough forms a ball; remove; flatten slightly.
  3. Wrap dough in plastic wrap; chill 30 minutes.
  4. On lightly floured board, roll dough to a 16 x 14-inch rectangle. Cut crosswise into 1/2 inch strips; weave together tightly on aluminum foil-lined baking sheet; wrap with plastic wrap. Chill.
  5. In large saucepan, cover chicken with cold water. Bring to boiling. Reduce heat; simmer, uncovered, until chicken is tender.
  6. Place on a plate; cover, and refrigerate.
  7. Measure poaching liquid to make 3 cups; set aside.
  8. In same saucepan, melt butter; blend in flour, and cook, stirring until boiling.
  9. Add poaching liquid, cream, bouillon cubes, paprika, 1 teaspoon salt and 1/8 teaspoon pepper. Bring to boiling. Cook, stirring, until thickened.
  10. Heat oven to 400 degrees F.
  11. Cut chicken into 1-inch cubes. Add to sauce with vegetables. Heat.
  12. Spoon into generously greased 2 1/2-quart casserole.
  13. Invert pastry over top of dish; remove foil. Trim pastry to 1/2 inch over edge of casserole. Pinch pastry to form a rim. Crimp edges. Brush pastry with beaten egg.
  14. Bake until pastry is golden-brown and filling is bubbly — about 45 minutes. If pastry browns too quickly, cover with aluminum foil during baking.


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