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Chicken Flowerpot Pie

Total Time

Prep: 1-1/4 hours + chilling Bake: 30 min.

Makes

6 servings

I host a "welcome spring" luncheon for friends every year. I try to do something different and creative each time.—Mary Anne McWhirter, Pearland, Texas
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Ingredients

  • PASTRY:
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 cup cold butter, cut into thin slices
  • 3 tablespoons shortening
  • 1/3 cup ice water
  • FILLING:
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 2 quarts water
  • 1 bay leaf
  • 1 garlic clove, minced
  • 1-1/2 cups fresh or frozen cut green beans
  • 1-1/2 cups thinly sliced carrots
  • 1 cup diced peeled potatoes
  • 1/2 teaspoon dried basil
  • 1/2 cup sliced fresh mushrooms
  • 1 package (10 ounces) frozen peas
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 2 large egg yolks
  • 1 cup heavy whipping cream
  • Salt and pepper to taste
  • GLAZE:
  • 1 large egg yolk
  • 1 tablespoon cold water
  • OTHER MATERIALS NEEDED:
  • 6 new clay flowerpots (4-inch diameter)
  • Canola oil
  • Aluminum foil
  • Decorative seed packets glued onto wooden craft sticks

Directions

  1. In a large bowl, combine flour and salt. Cut in butter and shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball; flatten into a circle. Chill for at least 3 hours or overnight.
  2. For filling, place the chicken, water, bay leaf and garlic in a Dutch oven. Bring to a boil. Reduce heat; cover and cook for 30-40 minutes or until chicken is tender. Remove and debone chicken; set aside. Skim fat. Add the beans, carrots, potatoes and basil to the broth. Cover and simmer for 12-15 minutes or until vegetables are tender. Stir in the mushrooms, peas and tomatoes; cover and simmer for 3-5 minutes. Drain vegetables and reserve broth; set side
  3. In another large kettle, melt butter. Whisk in flour until smooth. Add 1-1/2 cups of reserved stock. Bring to a boil. Cook and stir for 2 minutes or until thickened. In a small bowl, whisk together egg yolks and cream. Whisk into the sauce; remove from heat. Season with salt and pepper. Gently stir in reserved chicken and vegetables.
  4. To assemble flowerpots, brush outsides of pots with oil. Line each with a 15x12-in. piece of aluminum foil; pressing the foil gently down into the pot and being careful not to tear it. Fill each pot with about 1-1/2 cups of filling, leaving about 1/2-in. headspace; set aside.
  5. Roll pastry to 1/8-in. thickness; cut six 6-in. circles. Place one circle on each flowerpot, turn down the edges and flute. Cut three vents in the center of each pastry. In a small bowl, lightly beat glaze ingredients; brush over each crust. Place flowerpots on a baking sheets. Bake at 425° for 30-35 minutes or until the crust is golden brown and the filling is bubbly. Just before serving, garnish each with a seed packet on a stick.

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