inutes; drain.
Prepare the pastry, adding the chives or green
Prepare Dill Pastry.
Heat oven to 400\
Boil a whole chicken in 4 quarts of seasoned water (salt and pepper).
Remove fully cooked chicken; allow to cool, then debone. Remove approximately 2 to 3 cups of broth to make Pastry (Pastry recipe follows).
Reserve remaining broth to cook the Pastry.
Make pastry and cut 1/2-inch bigger than casserole.
Place chicken and vegetables in a dish.
Make sauce by melting butter; add flour.
Blend thoroughly, slowly add chicken stock, salt and pepper; stir well until mixed and thick.
Pour over vegetables and chicken.
Cover with pastry.
Bake at 425\u00b0 for 45 to 50 minutes.
Stir Parmesan cheese into Cream Puff Pastry.
Spoon mixture into decorating bag fitted with a No. 5 or 6B large, fluted tip. Pipe mixture into 30 small balls on lightly greased baking sheets. Bake at 400\u00b0 for 20 minutes, or until golden brown.
Cool away from drafts.
alks), then place the chicken fillets on top of
Place chicken, onions and vegetables in a 2-quart casserole dish.
Melt butter in saucepan.
Add flour and blend thoroughly. Add chicken stock slowly and salt.
Cook until mixture thickens, stirring constantly.
Pour over chicken mixture.
owl, dilute the cream of chicken soup with the remaining broth
Boil chicken, reserving broth.
Melt butter in a skillet.
Add flour and make a paste.
Slowly add cream and enough broth for thin gravy consistency.
Pepper and salt to taste and simmer.
Cut up chicken and add veggies to a 13 x 9-inch casserole.
Pour gravy over chicken and veggies.
Cover with dough.
Bake uncovered at 350\u00b0 for 35 to 45 minutes or until top is lightly browned.
Heat butter over low heat until melted.
Blend in flour, onion, salt and pepper.
Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
Remove from heat.
Stir in broth and milk.
Heat to boiling, stirring constantly.
Boil and stir for 1 minute.
Stir in chicken and frozen vegetables. Reserve.
Prepare Pastry (recipe follows).
0 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel
he carcass of a roasted chicken, which I keep in my
In 5-quart Dutch oven, cook chicken (cut up), carrots, bay leaf, 1/2 teaspoon salt and water.
Simmer 35 minutes.
Drain and reserve liquid.
Remove all skin and fat.
Lay Pastry Puffs out to defrost while you are cooking chicken and bacon
Separate chicken from bones and chop or
br>Add 2 cups of chicken to food processor and pulse
Cook chicken until tender.
Remove from liquid.
Set aside to cool.
Mix water and flour together into firm dough.
Roll out thin and cut into squares.
(Keep flour sprinkled onto rolling pin and pastry dough to prevent sticking.) Make sure liquid is boiling hard and drop pastry squares in it.
Cook until done; it doesn't take long.
Remove chicken from bone and put back into pot with pastry.
Note:
If in a hurry, use pastry found in your grocery freezer section.
(I like Atkinson's the best.)
ntil blended. Stir in the chicken, beans, and chilies.
Place
Mix the cream cheese, the hot sauce and the ranch dressing together.
Add the chicken to the mixture and place in a 8x8 casserole dish.
Bake all the ingredients at 400 degrees for 20 minutes.
Add filling to the pastry strips; roll pastry closed around the filling