Ingredients Jump to Instructions ↓

  1. 2 Chicken breast halves

  2. 6 Chicken thighs

  3. Salt Pepper 2 T Butter

  4. 2 T Oil

  5. 1 cn Chicken broth (49 1/2 oz)

  6. 1 sm Onion, cut into quarters

  7. 1 Celery stalk, cut into -chunks 1 sm Carrot, peeled, cut into -chunks 1/4 c Melted butter

  8. 1/4 c Flour

  9. 2 T Minced tarragon

  10. 1 c Pearl onions, peeled

  11. 1 md Potato, peeled, cut into 1/2" chunks

  12. 4 sm Carrots, cut into 1/2"

  13. -diagonal slices (~1 1/2 c) 2 c Broccoli florets

  14. 1 1/2 c Quartered button mushrooms

  15. Rich pastry crust 2 Egg yolks, beaten

  16. 2 tablespoons butter and oil together in soup pot. Add chicken and brown. Add chicken broth, quartered onion, celery chunks and carrot chunks and bring to boil. Reduce heat and simmer until chicken is tender,

  17. 20-30 minutes. Let cool. Cover and refrigerate overnight. Next day, skim cold chicken fat off top of broth. Reserve

  18. 1/4 cup fat for making Rich Pastry Crust. (Keep reserved chicken fat in refrigerator.) Heat broth and remove chicken. Skin and bone chicken parts. Discard skin and bones. Cut meat into 2" chunks and set aside. Strain broth. Reduce over high heat to

  19. 3 cups. Combine

  20. 1/4 cup melted butter and flour in saucepan and gradually stir in broth. Bring to boil and boil

  21. 1 minute. Season to taste with salt and pepper. Stir in tarragon. Cook pearl onions, potato, sliced carrots and broccoli separately in boiling water until tender,

  22. 5-10 minutes each. Drain. Toss together cooked chicken, cooked vegetables and mushrooms. Stir in chicken-tarragon sauce. Divide into 4 (2 cup) oval casseroles. Make Rich Pastry Crust. Divide dough in half and gather into 2 small flattened rounds. Roll first half on lightly floured board to

  23. 1/4" thick Cut dough to fit tops of

  24. 2 casseroles, leaving enough dough to overhang edges by

  25. 1". Repeat with second half of dough. Brush edges of casseroles with egg yolk and place crusts atop casseroles. Flute edges. Make

  26. 4 triangular cuts in center of each crust and fold back tips of triangles. Brush crust with egg yolk (save egg whites for another use). Bake at

  27. 400'F. until crust is golden brown and contents hot and bubbly,

  28. 20-30 minutes. Makes

  29. 4 servings. Each serving contains about:

  30. 1,364 calories;

  31. 3,243 milligrams sodium;

  32. 343 milligrams cholesterol;

  33. 91 grams fat;

  34. 78 grams carbohydrates;

  35. grams protein; 1.09 grams fiber.


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