Roast Chicken Dinner PotpieIngredients
Remove any fat from inside chicken. Place chicken in large shallow roasting pan. Drizzle 1 tbs.. of the oil over chicken; sprinkle with salt and pepper. Roast uncovered in 400o oven for 40 minutes. Add potatoes, mushrooms, carrots and onions to pan in single layer. Drizzle vegetable with remaining oil., sprinkle with salt and pepper and stir to coat well. Roast for 30 - 40 minutes or until the vegetables are tender and the chicken juices run clear when thickest part of thigh is pierced. Remove chicken and set aside; with slotted spoon remove vegetables to large bowl, leaving pan juices in the roasting pan. When cool enough to handle, remove chicken meat from bones and cut into bite-size pieces. discard skin and bones. Add chicken meat to vegetables in bowl. Skim any excess fat from pan drippings. Add 2 cups of the stock, sage, marjoram and thyme; bring to boil, scraping up any brown bits. Dissolve cornstarch in remaining stock; add to pan and cook stirring, until thickened. Remove from heat, stir in cream and peas and combine with chicken mixture. Taste and adjust seasoning. Spoon into greased 13 x 9 inch baking dish. Let cool. Roll out pastry to fit top of dish. For glaze lightly beat together egg and 1 tsp. cold water. Brush onto rim of dish and place pastry on top, pressing onto rim. If desired make decorations with leftover pastry and place on top. Make small hole in middle. Brush pastry all over with glaze (Pie can be prepared to this point and refrigerated for up to 6 hours) Bake in400o oven for about 30 minutes or until pastry is golden brown and filling is bubbly. Per serving 545 calories, 26g fat, excellent source of vitamin A, thiamin, riboflavin, niacin, iron. |
