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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. FOR THE CRUST. | 2. Place all ingredients in your bread-maker (according to manufacturer's directions, mine go in "liquid first"); program for "Dough" or "Manual" then press "Start.". | 3. The dough will be very sticky at first (like biscuit dough); it will firm up by the end of the kneading time. | 4. While the dough is kneading, prepare the filling. | 5. FOR THE FILLING. | 6. Cook chicken breasts in your normal way (I use water & cooking sherry), reserve broth and separate fat if you can (used in the Gravy). | 7. Melt butter in hot pan, saute onion & carrots until lightly browned, add celery, saute until limp-ish. | 8. Dump veggies and chicken into large bowl. | 9. FOR THE GRAVY. | 10. Melt butter and fat (USE ALL BUTTER IF YOU DIDN'T SEPARATE THE FAT FROM THE BROTH) in same pan (as veggies), whisk in the flour. | 11. S-L-O-W-L-Y add the reserved broth, continually whisking out the lumps. | 12. Whisk in the cream and S & P. | 13. Turn off the heat, stir in meat & veggies. | 14. FOR THE GLAZE: | 15. In a small bowl, mix egg and water, beating to a frothy mess; set aside. | 16. ASSEMBLY. | 17. Lightly spray or butter a 13x9 pan; pour chicken/gravy mixture into this dish. | 18. Transfer bread dough to a floured work surface; knead by hand five times (count 'em); now let it rest for five minutes (this works, trust me). | 19. Flour a rolling pin and roll dough into a 10 x 14-inch rectangle; do NOT over-work the dough, light touches are best! | 20. Use a pizza cutter or knife to cut rolled-out dough into two-inch squares or diamonds if you're really creative! | 21. Place squares/diamonds on top of the chicken-veg-gravy mixture in the pan--aim for a cobblestone look (overlap them a bit). | 22. Brush generously with egg glaze (this will give the dough a nice brown--slightly shiny--finish). | 23. Put into a COLD oven, turn heat to 350 (the dough will rise a bit while the oven heats); bake 35-45 minutes--the dough will be a lovely rich brown color. | 24. Let rest about 5 minutes before serving. | 25. With a green salad or a fruit salad on the side you have climbed to the top of the pedestal! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1 1/4	cups		186.05	14.579	9.6075	9.9735
shortening	2	tablespoons		226.304	0.0	0.0	25.6
butter	2	tablespoons		171.0	7.857	5.343	14.4
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
yeast	1	tablespoon		33.3	3.6756	4.2984	0.162
salt	1 1/2	1/2		-	-	-	-
tarragon	1/2	teaspoon		0.885	0.1507	0.0683	0.0217
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
flour	3 1/2	cups		2023.98	443.1189	32.9035	7.8526
chicken breast	4	cups	cooked cubed	-	-	-	-
chicken broth	2 1/2	cups		195.3	4.725	27.846	6.5520000000000005
butter	1	tablespoon		171.0	7.857	5.343	14.4
onion	1		chopped	64.0	14.944	1.76	0.16
carrot	4		peeled sliced	209.92	49.0496	4.7616	1.2288
celery rib	4		chopped	-	-	-	-
mushroom			canned	-	-	-	-
mushroom				-	-	-	-
thyme				-	-	-	-
rosemary				-	-	-	-
curry				-	-	-	-
pea				-	-	-	-
broccoli				-	-	-	-
vegetable			cooked mixed	-	-	-	-
potato				-	-	-	-
turnip			cooked	-	-	-	-
chicken	3	tablespoons	fat	-	-	-	-
butter	3	tablespoons		171.0	7.857	5.343	14.4
flour	1/3	cup		2023.98	443.1189	32.9035	7.8526
milk	1 1/2	cups		186.05	14.579	9.6075	9.9735
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
egg	1			71.5	0.36	6.28	4.755
water	1	teaspoon		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.