1 lb Chicken breast; boneless,
2 c Chicken stock
1 md Onion; diced
2 Carrots; diced
2 Stalks celery; diced
3 tb Arrowroot
1/2 c Evaporated skimmed milk
2 tb Parsley; chopped
1 tb Tarragon; chopped
1 1/4 lb Plain Ricotta Pastry
Trim the chicken of any visible fat and cut it into strips or dice.
Combine the chicken with the stock and bring the liquid to a gentle
simmer. (There should be enough stock to cover the chicken
completely. If necessary, add more) Stew until the chicken is just
barely cooked through. Remove and reserve the chickens. Add the
onions, carrots, celery, and potatoes to the stock and continue to
cook at a gentle simmer until the vegetables are tender. Dilute the
arrowroot in a small amount of the milk and add it to the stock and
vegetables. Bring the liquid to a full simmer to completely thicken
the sauce. Remove the sauce from the heat, and heat, and stir in the
parsley, tarragon, chervil, salt, and pepper. Return the chicken to
the sauce. Portion the chicken mixture into ceramic casseroles. Roll
out the ricotta dough and cut it to fix the openings of the dishes.
Transfer the dough to the casseroles, pressing and crimping the edges
to form a seal. Brush the surface with a little milk or egg wash.
Bake the individ ual pot pies in a 375 degrees oven the crust is
lightly browned. Serve at once.
Yield: 4 servings