Poule-au-pot (chicken pot pie)

 
                       Poule-Au-Pot (Chicken Pot Pie)
 
 Recipe By     : The Canadiana Cookbook/Mme Jehane Benoit/1970
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pies & Pastry                    Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      to 5 lb       boiling chicken
    3      tbsp          butter
    6      c             water -- boiling
    1                    carrot -- sliced
    1                    onion -- sliced
      1/4  c             celery leaves -- chopped
    3      whole         cloves
    1      clove         garlic
    1                    bay leaf
    2      tsp           salt
      1/4  tsp           pepper
    4      med           potatoes -- uncooked
                         Topping:
    2      c             all-purpose flour
    1      tsp           salt
    3      tsp           baking powder
      1/3  c             shortening
      1/2  c             milk -- approximately
      1/2  c             fresh parsley -- minced
 
 Cut the chicken into individual pieces and brown lightly in the butter. Add
 the boiling water, carrot, onion, celery leaves, cloves, garlic, bay leaf,
 salt and pepper. Bring to a boil, cover, then simmer over low heat until
 the chicken is tender.
 
 Place the cooked pieces of chicken in a casserole and top with the
 potatoes, sliced paper-thin. Make a gravy with 3 cups of the consomme left
 after the chicken has been cooked, 3 tablespoons of the fat from the top of
 the consomme and 4 tablespoons of flour. Salt and pepper to taste and pour
 over the potatoes and chicken.
 
 Then top the chicken, potatoes and gravy with a parsley pinwheel, which is
 prepared in the following manner:
 
 Stir together the flour, salt and baking powder. Cut in the shortening with
 2 knives, until the particles are the size of peas. Add the milk gradually.
 Toss lightly with a fork until all the flour has been dampened, then knead
 quickly into a round ball. Roll on floured board into an oblong shape 1/8
 inch thick.
 
 Butter top of dough and sprinkle with the minced parsley. Roll the same way
 you would a jelly roll. Cut in 1 1/2 to 2" lengths. Place cut side on top
 of casserole in an attractive design. Bake at 425 degrees F for 30 to 40
 minutes, or until top is golden brown.
 
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 NOTES : It is impossible to talke of pie and omit the perennial favorite,
 Chicken Pot Pie. In the summer, I replace the parsley in the topping with
 fresh basil, tarragon or sage.