0 recipes from contoocook and beyond


2 cups flour
5 ozs. cream cheese, chopped
6 tbsps. chopped butter
3 egg yolks
l tbsps. water, approx.
2 tsps. water extra
Filling: l tbsps. veggie oil
l-l/2 lbs. boneless, skinless chicken breasts, chopped
2 leeks, sliced and well washed
3 bacon strips chopped
2 cloves crushed garlic
3 tbsps. butter
2 tbsps. flour
l/2 cup dry white wine
l cup milk
l/3 cup shredded cheddar cheese’l/3 cup Parmesan cheese’2 tsps. grained mustard
l tbsps. chopped fresh thyme
salt & pepper
Sift flour into bowl, rub in cream cheese & butter. Add two egg yolks and about l tbsps. water. Mix. Knead pastry until smooth, cover & refrigerate for 30 mins. Lightly grease a 9-l0″ pie dish. Divide the dough in half, foll one half large enough to line bottom and sides of pie dish; trim the edges. Cover pastry with foil and fill with dried beans or rice. Bake 400 for l5 mins. Remove beans and bake for further l0 mins. or until lightly browned. Cool.
Filling: Heat oil in pan, add chicken in bvatches and cook stirring until browned; remove from pan. Reheat the pan add leeks, bacon & garlic and cook, stirrig, until leeks are soft. Add butter & flour and cook, stirring, until the liquid is bubbling. Remove from heat and gradually add wine and milk. Place back on heat and cook, stirring until mixture boils and chickens. Stir in cheeses, mustard, thyme & chicken. Mix well & season with s&-. Leave to cool slightly. Spoon filling into shell. Cosmbine remaining egg yolk with 2 tsps. water, brush onto the edges of the pastry shell. Roll out second half of dough until it is large enough to fit over the top of the pie. Cover the pie and press the edges together firmly, trim the edges and pinch a decorative frill around them. Brush pastry with more egg yolk mixture and decorage with pastry leaves. Cut two slits in the pastry. Bake at 400 for about 35 mins. or until the pie is golden brown and hot.
Serves 6 to 8 “Chicken Cooking with Style”

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