We made this at a "Cooking Party" over the weekend. It was a hit.
Ingredients
• 2 pound skinless, boneless chicken breast halves - cubed
• 2 cup sliced carrots
• 2 cup frozen green peas
• 2 cups diced potatoes
• 1 cup sliced celery
• 2/3 cup butter
• 2/3 cup chopped onion
• 2/3 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon celery seed
• 3 1/2 cups chicken broth
• 1 1/2 cups milk
• 4 (9 inch) unbaked pie crusts
Directions
1. Preheat oven to 350 degrees
2. In a saucepan, combine chicken, carrots, peas, potatoes and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place a small circle of foil on the bottom of the terra cotta pots, place a portion of the cooked chicken in each, followed by a portion of the carrots peas, potatoes and celery. Pour the thickened sauce over each mixture and insert half a rosemary sprig in each. Cover the pot, and place them in the refrigerator.
5. On a cool floured surface, roll the pastry out to form a rectangle 1/4 inch thick. Cut it into 8 circles.
6. Set a pastry circle on top of each pot, draping the excess dough over the sides and pressing around the outside to seal. Trim the dough.
7. Transfer the pots to the oven, and bake until the pastry is puffed and well browned, 20 minutes. Serve immediately, in the pots.
makes 8 terracotta pots
terra cotta should be cleaned and soaked in cold water for 10-20 minutes before use
