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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This buttery, 2-crust pie is stuffed with tender chicken pieces, vegetables, seasonings and a creamy sauce, says Sue Davis of Wausau, Wisconsin. Ingredients:
3 to 4 pounds bone-in chicken breast halves |
1-1/2 quarts water |
1 small onion, peeled |
1 celery rib |
1 large carrot |
1-1/2 teaspoons salt, divided |
pastry for double-crust pie (9 inches) |
1/2 cup king arthur unbleached all-purpose flour |
1/2 teaspoon onion salt |
1/2 teaspoon celery salt |
1/4 teaspoon pepper |
Directions:
1. In a stockpot, bring the chicken, water, onion, celery, carrot and 1/2 teaspoon salt to a boil. Reduce heat; cover and simmer for 50-60 minutes or until chicken is tender.
2. Remove chicken and vegetables from broth. Set aside until cool enough to handle. Meanwhile, line a 9-in. deep-dish pie plate with bottom pastry; trim even with edge of plate. Set aside.
3. Remove chicken from bones; discard skin and bones and cut chicken into cubes. Set aside. Chop the onion, celery and carrot. Strain broth and skim fat; set broth aside.
4. In a small bowl, combine the flour, onion salt, celery salt, pepper and remaining salt. Add 1/2 cup broth; whisk until smooth. In a large saucepan, bring 3 cups of broth to a boil; whisk in the flour mixture. Cook and stir for 2 minutes or until thickened. Remove from the heat; add chicken and vegetables. Pour into crust.
5. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top.
6. Cover edges loosely with foil. Bake at 400° for 40-45 minutes or until golden brown and filling is bubbly. Let stand for 15 minutes before cutting. Yield: 8 servings.
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