Chicken A La King Pie
|Chicken breasts||36 Ounce|
|Celery tops||1 Tablespoon|
|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|
|Flour||1⁄2 Cup (8 tbs)|
|Canned mushrooms||4 Ounce|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Piecrust mix||1⁄2 Cup (8 tbs)|
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 (425Â°) 15 minutes or until bubbly and pastry is golden.
Let stand 5 to 10 minutes before serving.