Chicken And Ham Pot Pie 5 cup chicken stock
3 cup cubed smoked ham 2 tablespoons vermouth -- (optional) 3 carrot -- sliced 2 sweet potato -- peeled, and, cubed 3 celery -- stalks, sliced 1 bay leaf 1/2 teaspoon dried savory 1 cup frozen peas 1/2 cup diced sweet red pepper 1/3 cup butter 1 onion -- chopped 3/4 cup flour 3/4 teaspoon dry mustard 3 cup cubed cooked chicken 1 pinch salt 1 pinch pepper pastry -- for 9-inch single crust pie 1 tablespoon milk Preheat oven to 450 degrees F (200 degrees C). In dutch oven, combine chicken stock, ham, vermouth (if using), carrots, celery, sweet potatoes, bay leaf and savory; bring to boil. Reduce heat and simmer, covered, for 15 to 20 minutes or until carrots are tender-crisp. Add peas and red pepper; simmer for 2 minutes. Drain, reserving liquid; discard bay leaf. Set vegetable mixture aside. In Dutch oven, melt butter over medium heat; cook onion for 3 minutes or until softened. Sprinkle with flour; cook, stirring, for 3 to 4 minutes or until lightly golden Stir in mustard. Gradually whisk in reserved liquid until smooth. Increase heat to medium high; cook, whisking constantly, until boiling and thickened. Add reserved vegetable mixture and chicken; season with salt and pepper to taste. Pour into 12 cup (3 L) casserole dish. On lightly floured surface, roll out pastry to 1/4 inch (9 mm) thickness. With floured cutters, cut out desired shapes. Overlap cutouts over entire casserole; brush with milk. Bake on baking sheet for 30 to 35 minutes or until pastry is golden brown and filling is bubbly Lr Smiles --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
