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Carolina Chicken Pie

Chicken.delights's picture
Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chicken

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