Chicken Flowerpot Pie

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.

From the files of Al Rice, North Pole Alaska. Feb 1994