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Batter-Topped Chicken Pie

ashlyn's picture
This chicken recipe is perfect in all forms and can be versatile too. Try it out and surprise your family
  Chicken 1 Pound (with giblets)
  Salt To Taste
  Melted butter 3 Tablespoon
  Flour 2 1⁄4 Cup (36 tbs)
  Pepper 1 (as required)
  Milk 2 Cup (32 tbs)
  Baking powder 2 Teaspoon
  Lard 2 Tablespoon
  Egg 1 , beaten

Place chicken and giblets in large kettle; add 2 teaspoons salt and 2 quarts water.
Bring to a boil; reduce heat.
Cover; simmer until chicken is tender.
Remove chicken and giblets from broth; reserve about 5 1/2 cups broth.
Chill broth until fat is hardened.
Remove and reserve 3 tablespoons fat.
Cut chicken fron bones.
Chop giblets.
Melt butter and reserved chicken fat in saucepan; blend in 1/4 cup flour.
Stir in 2 cups reserved broth and 1 cup milk slowly.
Add remaining reserved broth; season to taste with salt and pepper.
Cook, stirring, until bubbly.
Fold in chicken and giblets; turn into greased 3-quart casserole.
Sift remaining flour, 1/2 teaspoon salt and baking powder together into bowl; cut in lard.
Combine remaining milk and egg; stir into flour mixture.
Spread batter over chicken mixture.
Bake at 425 degrees for 20 minutes or until topping is browned.

Recipe Summary

Difficulty Level: 
Side Dish
Party, Healthy

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Average: 3.9 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2813 Calories from Fat 1246

% Daily Value*

Total Fat 139 g214.3%

Saturated Fat 59.6 g298.1%

Trans Fat 0 g

Cholesterol 685.8 mg228.6%

Sodium 1776.9 mg74%

Total Carbohydrates 242 g80.6%

Dietary Fiber 7.8 g31.1%

Sugars 25.1 g

Protein 142 g284.8%

Vitamin A 45.6% Vitamin C

Calcium 137.7% Iron 104.6%

*Based on a 2000 Calorie diet

Batter-Topped Chicken Pie Recipe