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Old Fashioned Chicken Pie

Canadian.Recipes's picture
Ingredients
  Stewing chicken 5 Pound (1 Bird)
  Onion 1 Small
  Celery leaves 2 (2 Inch Each)
  Parsley sprigs 3
  Salt 2 Teaspoon
  Peppercorns 3
  Bay leaf 1 Small
  Potatoes 4 Medium, pared and quartered
  Carrots 4 , scraped and sliced
  Celery stalks 3 , cut into pieces
  Onions 2 Small
  Salt 1⁄2 Teaspoon
  Flour/Mix 1 1⁄2 Cup (24 tbs), rolled out
Directions

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.
Set aside.
Strain and cool broth; remove fat.
Reserve broth.
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 425°F 15 to 20 minutes, or until biscuits are golden brown.

Recipe Summary

Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Chicken

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