Chicken and Shrimp Pie
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This is quite rich and lovely for entertaing. It can be made ahead and refrigerated 24 hours ahead. It may also be frozen. Thaw before baking. It goes well with a light salad such as Mandarin Salad.
- Ready In:
- 2hrs 15mins
- 3 lbs meaty chicken pieces
- 1 tablespoon peppercorn
- 2 stalks celery & leaves, chopped
- 1 carrot, chopped
- 1 large onion, chopped
- 4 -5 sprigs parsley
- 1⁄2 lb frozen uncooked shrimp
- 1⁄2 cup dry white wine
Sauce and Crumbs
- 1⁄2 cup butter
- 1⁄2 cup flour
- 1 cup whipping cream
- 2 egg yolks
- 1⁄2 cup parmesan cheese
- lemon juice
- 2 tablespoons fresh parsley, chopped
- 1⁄4 cup dried breadcrumbs
- 2 tablespoons parmesan cheese
- 2 tablespoons slivered almonds
- 1 tablespoon butter, melted
- 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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