Chicken Pot Pie With Rich Pastry Crust |
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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Dodge County Extension 1976 homemade all the way old recipe. She says this dish freezes and reheats well. I think you might be able to make a couple of pies out of this recipe even though she says one. Ingredients:
5 lbs chicken |
1 stalk celery |
1 tablespoon salt |
1/4 teaspoon peppercorn, whole |
1 sprig parsley |
1 bay leaf |
1/3 cup butter |
1 cup onion, chopped |
1 cup carrot, chopped |
1 cup celery, chopped |
1 potato, chopped |
1/4 cup peas |
1/2 cup flour |
2 cups chicken broth |
1 cup cream, 1/2 and1/2 |
1 teaspoon salt |
1/4 teaspoon pepper |
3 cups flour |
1 teaspoon salt |
1 cup lard or 1 cup shortening |
1 egg, slightly beaten |
5 tablespoons water, ice |
1 tablespoon vinegar |
1 egg yolk |
1 tablespoon milk |
Directions:
1. Stew chicken. Debone chicken to get 4 cups cooked chicken (use rest for another chicken dish); get 2 cups broth (use rest of broth for another chicken dish).
2. Heat chicken fat or butter in skillet.
3. Saute onion, carrot, celery, and potato for 5 minutes until tender crisp; add peas.
4. Stir in flour until blended.
5. Stir in chicken broth and 1/2 and 1/2 cream.
6. Cook and stir over medium heat until mixture boils.
7. Season with salt and pepper.
8. Combine with chicken and pour mixture in 2 quart baking dish.
9. Roll out pastry to 1/4 inch thickness and 1 inch bigger than dish.
10. Cover chicken mixture; fold excess pastry under and crimp edge.
11. With a sharp knife cut a small diamond in middle of top crust.
12. Brush generously with egg yolk and milk topping mixture.
13. Bake in preheated 400 degree Fahrenheit oven for 30 minutes.
14. PASTRY:.
15. For pastry,combine flour and salt; cut in lard.
16. Mix egg, ice water, and vinegar.
17. Gradually stir into flour. Mix.
18. Roll out.
19. This dish freezes and reheats well.
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