Chicken Pie Country Style
|Onion||1 , stuck with 2 cloves|
|Cream||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||2 Cup (32 tbs)|
|Baking powder||4 Teaspoon|
|Solid chicken fat||4 Tablespoon|
To make the filling: Place chicken in a large kettle and pour in enough water to almost cover the bird.
Add carrot, onion, celery, and parsley.
Season with salt and pepper.
Cook over a low heat for about 1 1/2 hours or until the bird is very tender when tested with a fork.
Let cool in the stock until the chicken can be handled comfortably.
Discard skin and bones, leaving meat in large pieces.
Strain the broth, skim off the fat, and refrigerate fat until firm. (You will need 3 cups of broth and 6 tablespoons of chicken fat to make the pie.)
Pour 1 1/2 cups of chicken broth over chicken pieces.
Heat butter and 2 tablespoons of chicken fat in the top of a double boiler, stir in flour, keeping mixture smooth, and cook a minute or two.
Add the remaining l 1/2 cups of chicken broth and cook, stirring constantly, until sauce is smooth and thick.
Stir in cream last of all and taste for seasoning.
To make the pastry: Sift flour, salt, and baking powder together.
Cut in butter and chicken fat with two knives or a pastry blender until mixture looks mealy.
Add milk gradually (just enough to hold pastry together) and knead on a lightly floured board for half a minute.
Refrigerate for 30 minutes.
Divide pastry in half and roll one half into a large circle.
Line bottom and sides of a round 1 1/2 quart baking dish. (This is an exceptionally rich pastry, so if it breaks at any time, simply patch it.)
Drain the chicken pieces, lay all of them in the baking dish, and add the cream sauce.
Cover with remaining pastry, rolled thin and slashed in several places.
Pinch edges together to seal securely and bake in a preheated 450° oven for 25 minutes or until top crust is golden.