Ingredients Jump to Instructions ↓

  1. 1 c -OTHER MATERIALS NEEDED: -Decorative seed packets -Vegetable oil -Aluminum foil -glued onto wooden craft -sticks -diameter

  2. 6 New clay flowerpots

  3. 4-inch 2 1 1 1/2 -chilled and cut into thin 1 -slices

  4. 3 Shortening

  5. 1/3c Ice water -FILLING:

  6. 1 Broiler/fryer chicken (3 to 4 Pounds), cut up

  7. 2 Water

  8. 1 Bay leaf

  9. 1 Garlic clove, minced

  10. 1 1/2 Fresh or frozen cut green -beans

  11. 1 1/2 Thinly sliced carrots

  12. 1 c Diced peeled potatoes

  13. 1/2ts Dried basil

  14. 1/2c Sliced fresh mushrooms

  15. 1 pk (10 ounces) frozen peas

  16. 1 cn (16 ounces) whole tomatoes, -drained and chopped

  17. 4 tb Butter or margarine

  18. 1/4c All-purpose flour

  19. 1 c Heavy cream

  20. 2 Egg yolks Salt and pepper -to taste -GLAZE:

  21. 1 Egg yolk

  22. 1 tablespoon cold -water

Instructions Jump to Ingredients ↑

  1. + Directions : In a large mixing bowl, combine flour and salt. Using a pastry blender, cut in butter and shortening until mixture resembles coarse meal (work quickly so the butter does not soften). Sprinkle with ice water; rapidly blend together with a fork. Gather the dough into a ball, then flatten into a circle. Wrap in foil; chill at least 3 hours or overnight. For filling, place chicken, water, bay leaf and garlic in a Dutch oven. Bring to a boil; reduce heat and cook for 30-40 minutes or until chicken is tender. Rem ove and debone chicken; set aside. Skim fat from the stock. Add beans, carrots, potatoes and basil; cover and simmer 12-15 minutes or until the vegetables are tender. Add mushrooms, peas and tomatoes; cover and simmer for 3-5 minutes. Drain vegetables and reserve stock; set aside. Melt butter in another large kettle. Whisk in flour and cook until bubbly; stir in 1-1/2 cups of reserved stock. Discard remaining stock. In a small bowl, stir together cream and egg yolks. Whisk into the sauce; remove from heat. Season with salt and pepper. Gently fold in reserved chicken and vegetables. To assemble flowerpots, brush the outside of pots with vegetable oil. Line each pot with a 15-in. x 12-in. piece of foil; pressing the foil gently down into the pot and being careful not to tear it. Fill each pot with about 1-1/2 cups of filling; leaving about 1/2-in. headroom; set aside. Roll pastry to 1/8-in. thickness; cut six 6-in. circles. Place one circle on each flowerpot, turndown the edges and flute the ends. Cut three sma ll steam holes in the center of each pastry. In a small bowl, lightly beat glaze ingredients; brush on top of each crust. Place flowerpots on a baking sheet. Bake at 425! for 30-35 minutes or until the crust is browned and the filling's hot and bubbly. Place one stick with a seed packet in each pot before serving. Yield: 6 servings.


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