Chicken Pie
This is off the charts mouth watering good! There is nothing in it but chicken - no peas or carrots. - Carol
From Cooking Down East by Marjorie Standish, given to me by my good friend from Maine, Callie
9” round
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9X13
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Ingredients
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4 lbs.
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6 lbs.
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Chicken, cup up
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2 ½ cups
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1 pint
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Water
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1
|
1+
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Carrot
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1
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1+
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Onion
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1
|
1+
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Celery
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3-4 TBSP
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6 TBSP
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Flour
Salt and pepper
Pie crust*
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*You need a doube pie crust. If making the 9X13 recipe, 3 single crusts should work.
1. Cook the chicken
Rinse chicken and put in pot with water, carrot, onion, celery, salt, and pepper.
Cook (simmer) until chicken practically falls off bone.
Remove from water (save the broth!), let cool and remove meat from bone.
2. Make the broth/gravy
Strain the broth and cool.
Mix part of cool broth with flour.
Heat and add rest of broth, stirring until thickened*.
*There is an ideal thickness, close to the thickness of gravy.
3. Make double pie crust
4. Assemble pie
Place large pieces of chicken into bottom pie crust.
Cover with thickened broth.
Add top piecrust and vent well.
Bake at 425° for 35 minutes.
Serve hot.
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