| Keldons Cookery | https://www.keldons.com |
Nutritional Values (per serving)
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 9 | inch | Pie Crusts » x2 |
Pie Crusts
Pie crusts are the base and sometimes the top of a pie. They're made from a dough that typically includes flour, ice cold fat, like butter, shortening, or lard, water,...
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| 2 | large | Carrots » peeled, diced |
Carrots
Carrots, (pronounced - KAIR-uhts). Bright, earthy, and packed with crisp snap, this iconic taproot vegetable anchors culinary foundations worldwide, most famously alongside celery and onions in classic French mirepoix. Naturally...
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| 3 | medium | New Potatoes » peeled, diced |
New Potatoes
New Potatoes - pronounced 'NOO POH-tay-toes' are young, small potatoes harvested early in the season before they've had a chance to fully mature.
Unlike fully grown potatoes, new potatoes have a... |
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| 2 | cups | Water |
Water
Water, (pronounced WAH-ter), is the unsung hero of every single kitchen across the globe. You boil it, simmer it, steam veggies over it, and use it to deglaze those sticky,...
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| 1 | cup | Peas » frozen |
Peas
Peas, (pronounced - PEEZ). Harvested for thousands of years from the flowering Pisum sativum vine across the Mediterranean basin, these vibrant emerald spheres deliver natural sweetness and juicy moisture to...
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| 4 | tablespoons | Unsalted Butter |
Unsalted Butter
Unsalted butter - pronounced un-sal-ted but-er is the ultimate foundation for home baking. This smooth dairy marvel is crafted by churning fresh cream until the rich milk fats separate cleanly...
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| 1/4 | cup | All-purpose Flour |
All-purpose Flour
All-purpose Flour, (pronounced AWL-PUR-pus FLOUR), is the foundational cornerstone of everyday home baking and culinary prep. Milled from a balanced blend of hard and soft wheat varieties, it boasts a...
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| 2 | cups | Chicken Stock |
Chicken Stock
Chicken Stock, (pronounced - CHIK-in STAWK). Slow-simmered for hours from collagen-rich roasted bones, root vegetables, and fragrant herbs, this golden amber elixir forms the foundational backbone of traditional home cooking....
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| 1/2 | cup | Heavy Cream |
Heavy Cream
Heavy Cream, (pronounced - hevy KREEM). Long before nineteenth-century mechanical centrifugal separators revolutionized dairy barns, traditional farmsteads patiently skimmed this buoyant golden fat off shallow earthenware cooling crocks. Boasting at...
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| 2 | teaspoons | Dried Dill |
Dried Dill
Dried Dill, (pronounced dryd DIL), is the vibrant, grassy powerhouse that delivers a burst of Scandinavian sunshine right into your weeknight cooking. Dehydrated from the delicate, feathery fronds of the...
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| 1/8 | teaspoon | Ground Nutmeg |
Ground Nutmeg
Ground Nutmeg, (pronounced - grownd NUHT-meg). Sourced from the inner kernel of the tropical nutmeg tree fruit, this warm, fragrant spice provides an unmistakably sweet, nutty, and woody aroma. Famed...
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| 1/2 | teaspoon | Salt |
Salt
Salt (pronounced sawlt) is the absolute heartbeat of everyday home cooking, found on every single kitchen table across the globe. This fine, pre-ground table version is a pure mineral crystal...
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| 1/4 | teaspoon | Pepper |
Pepper
Pepper (pronounced pep-er) is the undisputed king of the spice rack, sitting ready on almost every family supper table across the globe. This convenient, pre-ground version comes from dried peppercorn...
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| 1 | cup | Chicken » cooked, cubed |
Chicken
Rule the roost with Chicken - pronounced CHIK-uhn, the ultimate protein chameleon on the global culinary stage. Prized for its incredible versatility, this lean bird easily anchors everything from...
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| 12 | whole | Pearl Onions » peeled, halved |
Pearl Onions
Pearl Onions - pronounced 'PERL UHN-yuhnz' are tiny onion bulbs, about the size of a marble. They have a sweet and slightly sharp flavor.
Unlike the larger onions, pearl onions are... |
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| 1 | large | Egg » beaten |
Egg
Egg, (pronounced - EG). Laid by hens, these versatile culinary essentials feature a nutrient-dense yellow yolk suspended in clear albumen protein within a protective calcium carbonate shell. Serving as the...
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| 1 | teaspoon | Paprika |
Paprika
Paprika, (pronounced - puh-PREE-kuh), is the fiery-hued heart of spice pantries across Hungary, Spain, and beyond. Ground from dried, sweet or mildly pungent varieties of the Capsicum annuum pepper family,...
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| Prep Time | Process Time | Overall Time |
|---|---|---|
| 45 Minutes | 1 Hour | 1 hour 45 minutes |
Directions:
Preheat oven to 350°F / 180°C / Gas Mark 4
- Pre-bake 1 pie crust in the pre-heated oven for 10 minutes. Set aside to cool.
1. In a medium saucepan, combine carrots and potatoes.
2. Add water and cook for 15 minutes.
3. Add the peas and cook for an additional 5 minutes.
4. Transfer veggies to a large bowl.
5. In a medium saucepan, melt butter over medium heat.
6. Gradually whisk in the flour to make a 'roux' which will thicken the sauce.
7. Whisking constantly, add the chicken stock and bring to a boil.
8. Still whisking; let boil for one minute.
9. Reduce heat, add cream, dill, nutmeg, salt and pepper.
10. Continue to whisk until sauce thickens enough to coat the back of a spoon.
11. Add the cooked, cubed chicken and pearl onions to the bowl of veggies.
12. Gently fold in the sauce until well combined.
13. Using large spoon, transfer vegetable mixture to the pre-baked pie shell.
14. Place the top crust over the pie and pinch the edges together to seal.
15. Lightly glaze the top of the pie crust with the beaten egg using pastry brush.
16. Dust with paprika.
17. Using a sharp knife, cut a few, small slits in the top crust to let steam out while baking.
18. Bake in the preheated 350°F oven for 45 to 60 minutes.
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Tested & True
When making ice cream at home, chill the ice cream mixture thoroughly in the refrigerator before churning. This helps prevent ice crystals and makes sure you end with a smoother texture. Taking the time to cool your mixture can make the difference between good and great homemade ice cream.
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