Old Virginia Chicken and Peanut Pie
- 1 small fowl (chicken, duck, Cornish hen - your favorite)
- 2 bay leaves
- 1/4 teaspoon rosemary leaves
- 2 stalks celery, sliced
- 2 medium carrots, sliced
- 8 to 12 pearl onions or 1 large onion, diced large
- 1/2 cup green peas or 12 snow peas
- 1/4 cup sliced mushrooms
- 1/2 cup dry roasted unsalted peanuts
- 2 1/2 to 3 cups Cream Sauce, recipe follows
- Pastry Crust, recipe follows
- 1 egg, beaten
- Nutmeg, for sprinkling
In a stockpot, cover fowl with water. Add bay leaves and rosemary, bring to a boil, and then simmer until tender. Remove fowl from pot and set aside to cool. Reserve stock in pan. Bone fowl, saving the skin and bones to add back to stock later. Place meat in each of 4 (2-cup) serving bowls. Add celery, carrots, and onions to stock and simmer until tender. Strain, reserving the stock, and divide into bowls with fowl. Add peas, mushrooms and peanuts to bowl with fowl and vegetables.
Preheat oven to 350 degrees F.
Divide sauce evenly among bowls. Cover pies with pastry crust; brush crust with beaten egg and then lightly sprinkle with nutmeg. Prick crust with fork to vent. Bake until crust is golden brown.Cream Sauce:
1 cup cream (cold)
4 tablespoons all-purpose flour
1/4 tablespoon poultry seasoning or sage
1/2 tablespoon roasted garlic powder
1 tablespoon Dijon mustard
3 cups stock, hot (from recipe above)
1/4 cup peanut butter
1/4 cup Marsala wine or sweet sherry wine
White pepper and salt
In a saucepan, stir together cream, flour, seasonings, and mustard until smooth. Add 3 cups hot stock and simmer until a medium thickness. Add peanut butter and wine, stirring to blend. Add salt and white pepper, to taste.
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/3 cup shortening (lard or solid shortening)
3 tablespoons ice water
Combine flour, baking powder, and salt in a mixing bowl. Cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle ice water evenly over surface. Stir with a fork until all dry ingredients are moistened. Divide dough into 4 pieces. On a lightly floured surface, roll dough out to fit over bowl tops.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Chef Ashby Berkley
Recipe courtesy of Rachael Ray