Old Fashioned Chicken Pie
|Stewing chicken||5 Pound (1 Bird)|
|Celery leaves||2 (2 Inch Each)|
|Bay leaf||1 Small|
|Potatoes||4 Medium, pared and quartered|
|Carrots||4 , scraped and sliced|
|Celery stalks||3 , cut into pieces|
|Flour/Mix||1 1⁄2 Cup (24 tbs), rolled out|
Put chicken pieces into a 4-quart kettle.
Add 1 quart hot water, 1 onion, celery, parsley, 2 tea spoons salt, peppercorns, and bay leaf.
Cover; bring to boiling; remove foam.
Cover tightly and simmer 2 to 3 hours, or until thickest pieces are fork-tender.
Remove chicken from broth and cool slightly; remove meat from bones.
Cut meat in 1-inch pieces.
Strain and cool broth; remove fat.
Bring reserved chicken broth to boiling.
Add the vegetables and salt.
Cook, covered, about 20 minutes, or until tender.
Remove vegetables with slotted spoon and place in a 2-quart deep casserole along with the chicken pieces.
To prepare gravy, combine 1/2 cup water and 1/4 cup flour in a jar.
Cover and shake until blended.
Stirring constantly, add gradually to boiling broth; cook and stir 3 to 5 minutes.
Pour gravy into casserole. (There should be enough gravy to "float" chicken and vegetable pieces without mixture being too liquid.)
Top with cutout biscuits placed so they just touch.
Bake at 425Â°F 15 to 20 minutes, or until biscuits are golden brown.