Put 2 cups four and 1 teaspoon salt into a large mixing bowl. Cut 3/4 cup chilled butter into thin slices. blend along with shortening into the four, using a pastry blender or two knives. Blend until mixture resembles coarse meal. Work quickly so the butter does not soften. Sprinkle the ice water evenly over the top. Mix rapidly with a fork. Gather into a ball and flatten it; wrap it in foil and refrigerate it for 3 hours or overnight.
Place the chicken, 4 cups water, bay leaf, and garlic in a Dutch oven or covered kettle; cover and bring to a boil. Reduce heat to a simmer and cook, covered, for 30-40 min to until done; when done a leg will easily pull off. Place the chicken in a colander to drain until cool enough to handle. Strain the broth and place it over high heat; boil, uncovered until it has reduced to 2 cups (2 1/2 cups if substituting broth for sherry or vermouth). Add the sherry. Remove all meat from the chicken and cut into 1 inch pieces; set aside. Add to the broth the green beans, carrots, potato, and basil; cover and simmer for 12-15 min or until the vegetables are just tender. Add mushrooms, peas, and tomatoes; cover and simmer 2-3 min. Place vegetables in colander over a bowl to drain; there should be 1 1/2 liquid - add water if necessary.
Melt 1/4 cup butter in the Dutch oven; stir in 4 tablespoons flour with a whisk; cook briefly. Using whisk, stir in the 1 1/2 cups of broth. Cook over low heat stirring constantly, until the sauce is smooth and has thickened.
In a small bowl beat the cream into the 2 egg yolks; beat the mixture into the sauce and remove it from the heat. Add salt and pepper to taste. Fold in the reserved chicken pieces and vegetables. Cool to room temperature. Place in a 9 inch pie pan; roll out pastry and place over filling, fluting edges. Bake in a 415F oven for 35-40 minutes or until the pastry is crisp and golden brown and the filling is hot.
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|Serving Size: 1 Serving (4457g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4249 (62%)|
|Amt Per Serving||% DV|
|Total Fat 472.1g||629 %|
|Saturated Fat 217g||1085 %|
|Monounsaturated Fat 161.1g|
|Polyunsanturated Fat 58.6g|
|Cholesterol 2105.6mg||648 %|
|Sodium 6212.9mg||214 %|
|Potassium 5753mg||151 %|
|Total Carbohydrate 304.4g||90 %|
|Dietary Fiber 26.8g||107 %|
|Sugars, other 277.6g|
|Protein 303.5g||434 %|
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Calories per serving: 6814
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