Old Virginia Chicken And Peanut Pie
Serves: 5
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
56
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tsp
Rosemary Leaves2 stalks
Celery (sliced)2 medium
Carrot (sliced)1 cup
Green Pea1 cup
Mushroom (sliced)3 cups
Cream Sauce (recipe follows)1 cup
Cream (cold)1 cup
All-Purpose Flour1 tbsp
Poultry Seasoning1 tbsp
Roasted Garlic (powder)1 tbsp
Dijon Mustard1 cup
Peanut Butter1 cup
Marsala Wine3 tsp
Baking Powder1 tsp
SaltDirections:
1
In a stockpot, cover fowl with water
2
Add bay leaves and rosemary, bring to a boil, and then simmer until tender
3
Remove fowl from pot and set aside to cool
4
Reserve stock in pan
5
Bone fowl, saving the skin and bones to add back to stock later
6
Place meat in each of 4 (2-cup) serving bowls
7
Add celery, carrots, and onions to stock and simmer until tender
8
Strain, reserving the stock, and divide into bowls with fowl
9
Add peas, mushrooms and peanuts to bowl with fowl and vegetables
10
Preheat oven to 350 degrees F
11
Divide sauce evenly among bowls
12
Cover pies with pastry crust; brush crust with beaten egg and then lightly sprinkle with nutmeg
13
Prick crust with fork to vent
14
Bake until crust is golden brown
15
In a saucepan, stir together cream, flour, seasonings, and mustard until smooth
16
Add 3 cups hot stock and simmer until a medium thickness
17
Add peanut butter and wine, stirring to blend
18
Add salt and white pepper, to taste
19
Combine flour, baking powder, and salt in a mixing bowl
20
Cut in shortening with a pastry blender until mixture resembles coarse meal
21
Sprinkle ice water evenly over surface
22
Stir with a fork until all dry ingredients are moistened
23
Divide dough into 4 pieces
24
On a lightly floured surface, roll dough out to fit over bowl tops