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Prep Time: 40 Minutes Cook Time: 240 Minutes |
Ready In: 280 Minutes Servings: 6 |
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I got this recipe from my father-in-law. Best Chicken Pie I've ever had. Passive cook time reflects simmering chicken. Ingredients:
pastry for double-crust pie |
1 stewing chicken |
1 1/2 quarts water |
2 teaspoons kosher salt |
1 small onion, chopped |
1 carrot, pared and chopped |
1 stalk celery, chopped |
3 1/2 cups chicken broth |
1/2 cup sifted flour |
1/2 teaspoon onion salt |
1/2 teaspoon celery salt |
pepper, 3 grains |
2 -3 drops yellow food coloring |
Directions:
1. Place chicken in a large kettle add water, 1 teaspoons salt, onion, carrot and celery. Simmer, covered until tender 3-31/2 hours.
2. Remove chicken, strip meat from bones, removing in large pieces, strain broth. Refrigerate chicken and broth when cool.
3. Combine flour, onion salt, celery salt and remaining 1 teaspoons kosher salt with 1/2 cup chicken broth, mix until smooth.
4. Put 3 cups chicken broth in skillet. Heat and add flour mixture with a wire whisk to prevent lumping.
5. Cook over medium heat, stirring constantly until mixture is smooth and thickened, add food coloring. Add chicken and blend well.
6. Line 9 deep dish pie pan with pastry. Fill with chicken mixture. Adjust top crust, cut vents and flute edges.
7. Bake 400' 45 minutes or until browned.
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