Chicken Ham 'N' Mushroom Pie |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Parmesan cheese gives the crust of this pie an extra-special flavor. A co-worker back Ohio shared the recipe. Friends and family talk about how good it is every time I make it.Darlene Tyktor, Glen Allen, Virginia Ingredients:
1 broiler/fryer chicken (3 to 4 pounds), cut up |
3 cups water |
1 medium carrot, cut into chunks |
1 celery rib, cut into chunks |
2 teaspoons salt |
1/4 teaspoon dried thyme |
1/4 pound fresh mushrooms, sliced |
1/2 cup cubed fully cooked ham |
1/4 cup butter, cubed |
3 tablespoons king arthur unbleached all-purpose flour |
1/8 teaspoon pepper |
dash ground nutmeg |
1/2 cup frozen peas, thawed |
pastry: |
3/4 cup king arthur unbleached all-purpose flour |
1/4 cup king arthur premium 100% whole wheat flour |
2 tablespoons grated parmesan cheese |
1/2 teaspoon salt |
1/3 cup cold butter, cubed |
1 egg yolk |
1 teaspoon lemon juice |
5 to 6 teaspoons cold water |
glaze: |
1 egg white |
1 teaspoon water |
Directions:
1. In a Dutch oven or soup kettle, combine the first six ingredients; bring to a boil. reduce heat; cover and simmer for 45-55 minutes or until chicken is tender. Remove chicken. When cool enough to handle, remove meat and skin from the bones; discard skin and bones. Cut the meat into chunks; set aside. Strain broth and set aside.
2. In a skillet, saute the mushrooms and ham in butter until mushrooms are tender. Sprinkle with flour, pepper and nutmeg; stir until blended. gradually stir in 1-3/4 cups reserved broth (refrigerate any remaining broth for another use). Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in peas and reserved chicken. Cool.
3. Meanwhile, combine the flours, Parmesan cheese and salt in a bowl. Cut in butter until crumbly. Stir in egg yolk and lemon juice. Gradually add cold water, tossing with a fork until dough forms a ball. On a floured surface, roll out dough into a 9-in. square.
4. Transfer chicken mixture to an ungreased 9-in. square baking dish. Place pastry over filling; trim and flute edges. Cut slits in top. Beat egg white and water; brush over pastry. Bake at 375° for 35-40 minutes or until bubbly and the crust is golden brown. Let stand for 10-15 minutes before cutting. Yield: 6-8 servings.
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