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Chicken Pie

Western.Chefs's picture
  Chicken 4 Pound, cut up (1 Bird)
  Celery stalks 2
  Bay leaf 1
  White onions 14 Small
  Butter/Margarine 7 Tablespoon
  Flour 7 Tablespoon
  Light cream/Top milk 1 Cup (16 tbs)
  Chicken broth 2 Cup (32 tbs)
  Salt 1 Tablespoon
  Salt To Taste
  Pepper 1⁄4 Pinch (A Speck)
  Mace 1 Dash
  Worcestershire sauce 1⁄2 Teaspoon
  Baking powder biscuits 10
  Shortening 1⁄2 Cup (8 tbs)

Simmer chicken, salt, celery, and bay leaf in enough boiling water to half-cover chicken, until tender—about 1-1 1/2 hrs.—replenishing with boiling water, if necessary.
Add onions during last half-hour of cooking, Then bone chicken, leaving it in fairly large pieces, and arrange with cooked onions in a 2 qt casserole.
Cover with sauce made as follows: Melt butter in a double, boiler (if you have chicken fat, use it); add flour; stir smooth.
Then add top milk and chicken broth, while stirring, and cook until thickened, stirring constantly.
Season with salt to taste, pepper, mace, Worcestershire sauce, and Sherry.
Cover with Baking Powder Biscuits made with 1/2 c shortening, rolled 1/2" thick, and cut with a doughnut cutter.
Brush with top milk, and bake in a hot oven of 450°F for 20-25 min., or until biscuits are lone.

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