You are here

Carolina Chicken Pie

Chicken.delights's picture
  Stewing chicken 5 Pound
  Water 8 Cup (128 tbs)
  Onion 1 Medium, sliced
  Celery stalks 2 (With Leaves)
  Parsley sprigs 2
  Salt 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Hard cooked eggs 3 , chopped
  All purpose flour 1⁄2 Cup (8 tbs)
  Pastry for 2 crust 9 inch pie 1
  Pastry 1 (For 2 Crust 9 Inch Pie)

In 5-quart kettle bring first 7 ingredients to boiling.
Reduce heat; simmer, covered, till chicken is tender, about 2 1/2 hours.
Drain chicken; reserve broth and cup chicken fat.
Strain and refrigerate broth.
Cool chicken enough to handle.
Remove meat from bones; discard skin and bones.
Cube meat; place in 13x9x2-inch baking pan.
Sprinkle eggs atop.
In saucepan combine reserved chicken fat and the flour.
Stir in 4 cups of the broth.
Cook and stir till bubbly; pour over chicken.
Roll pastry to 14x12-inch rectangle.
Place over chicken; seal and flute edges.
Cut slits; bake at 375° till filling bubbles and pastry browns, about 45 minutes.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 361 Calories from Fat 167

% Daily Value*

Total Fat 19 g28.5%

Saturated Fat 5.7 g28.5%

Trans Fat 0 g

Cholesterol 725.1 mg241.7%

Sodium 285.6 mg11.9%

Total Carbohydrates 24 g8%

Dietary Fiber 4.9 g19.4%

Sugars 12.1 g

Protein 24 g48.8%

Vitamin A 31.3% Vitamin C 34.8%

Calcium 16.8% Iron 15.4%

*Based on a 2000 Calorie diet

Carolina Chicken Pie Recipe