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Chicken A La King Pie

Chicken.Maximus's picture
Ingredients
  Chicken breasts 36 Ounce
  Celery tops 1 Tablespoon
  Onion 1 Small
  Peppercorns 6
  Salt 1 Teaspoon
  Instant chicken broth/2 chicken bouillon cubes 2 Cup (32 tbs)
  Water 1 Cup (16 tbs)
  Light cream/Table cream 1 Cup (16 tbs)
  Sliced pimientos 2 Ounce
  Drained diced celery 1 Cup (16 tbs)
  Green pepper 1 Small
  Butter/Margarine 4 Tablespoon
  Flour 1⁄2 Cup (8 tbs)
  Canned mushrooms 4 Ounce
  Dry sherry 1⁄2 Cup (8 tbs)
  Piecrust mix 1⁄2 Cup (8 tbs)
Directions

Combine chicken breasts, celery tops, onion, peppercorns, salt, chicken broth or bouillon cubes, and water in large frying pan; heat to boiling; cover.
Simmer 30 minutes, or until chicken is tender.
Remove from broth; cool until easy to handle.
Strain broth into a 4-cup measure; add water, if needed, to make 1 1/2 cups; then add cream.
Pull skin from chicken and take meat from bones; cut meat into bite-size pieces.
(There will be about 4 cups.) Spread chicken in an even layer in a shallow 8-cup baking dish; sprinkle pimiento over top.
Saute celery and green pepper in butter or margarine 5 minutes in same large frying pan.
Stir in flour, then broth mixture; cook, stirring constantly, until sauce thickens and boils 1 minute; remove from heat.
Stir in mushrooms and liquid and sherry; spoon over chicken mixture in baking dish.
Keep hot in oven while making pastry.
Prepare piecrust mix, following label directions, or make your favorite single-crust recipe.
Roll out to a rectangle or round 1 inch larger than baking dish; cut several slits in top to let steam escape.
Place pastry over bubbling chicken mixture in dish; turn edge under, flush with rim.
Bake in hot oven (425°) 15 minutes or until bubbly and pastry is golden.
Let stand 5 to 10 minutes before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Chicken
Servings: 
12

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