You are here

Deep Dish Chicken Pies

New.Wife's picture
Ingredients
  Fowl 4 Pound (Ready To Cook Fowl)
  Salt 1 Tablespoon
  Celery leaves 1 , chopped
  Onion 1 Small, sliced
  Flour 6 Tablespoon
  Cream 1⁄2 Cup (8 tbs)
  Ham 1⁄4 Pound, chopped
  Cooked peas 1 1⁄2 Cup (24 tbs)
  Diced cooked celery 1⁄2 Cup (8 tbs)
  Minced parsley 1 Tablespoon
  Cooked onions 8 Small
  All purpose flour 2 Cup (32 tbs)
  Corn meal 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Softened lard 2⁄3 Cup (10.67 tbs)
  Water 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1. Place the fowl a large stock pot and cover with water.
2. Add salt, celery and onion to the pot.
3. Cover with lid and place on a medium low flame.
4. Simmer for 2 1/2 to 3 hours or until chicken is fork tender.
5. Remove chicken onto a platter.
6. Strain the broth and measure to equal 3 cups.
7. Preheat the oven to 425 degree F.

MAKING
8. In a saucepan, add broth and blend in flour and cream.
9. Simmer for 6 minutes, whisking constantly until thick and bubbly. Take off the flame.
10. Shred large chunks of chicken meat off the bones and add to a bowl.
11. Add ham, peas, celery and parsley to the chicken.
12. In each of the 8 individual serving casseroles, add an onion and top with equal amount of chicken
13. Pour broth over the mixture.
14. To prepare the crust, combine flour, corn meal and salt
15. Cut in lard using a spatula.
16. Add 2 teaspoons of cold water and bind together into dough
17. Turn onto a flour dusted surface and roll out into 1/8 inch thick sheet.
18. Cut out circles 1 inch larger than casseroles rims.
19. Top the casseroles with the pastry and pinch the edges.
20. Prick pastry with fork
21. Bake in preheated oven for 25 minutes until pastry is golden brown.

SERVING
22. Serve each casserole pie on a dinner plate.
23. Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Chicken
Cook Time: 
120 Minutes
Servings: 
8

Rate It

Your rating: None
4.1375
Average: 4.1 (12 votes)