Chicken and Shrimp Pie

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READY IN: 2hrs 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put chicken in a large pot with 8 C of water.
  • Add pepper, parsley and vegetables.
  • Bring to boil and simmer for 45 minutes or until tender.
  • Let cool, discard skin and cut into bite-sized pieces.
  • Strain stock and reserve 2 cups-save the rest for other uses.
  • In small pot combine shrimp, wine and a pinch of salt.
  • Cover and bring to boil; remove from heat.
  • Drain, reserving 1/2 of cooking liquid.
  • Sauce: In heavy saucepan melt butter.
  • Whisk in flour and cook about 1 minute.
  • Add reserved chicken stock and shrimp liquid.
  • Bring to boil stirring and add 3/4 C of whipping cream sirring often for 5 minutes.
  • Remove from heat.
  • Whisk together egg yolks and remaining cream and add to mixture.
  • Stir in parmesan.
  • Season with pepper, nutmeg, and lemon juice Add parsley.
  • Combine sauce with chicken and shrimp and mix lightly.
  • Turn into 8 C dish sprayed with no-stick spray.
  • Combine crumbs, 2 T parmesan, almonds and butter.
  • Sprinkle over top.
  • Bake in 400 oven or until golden and bubbling.
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