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Crisscross Chicken Pie

Chicken.Maximus's picture
  Broiler fryer 3 Pound
  Water 3 Cup (48 tbs)
  Celery tops 1 Cup (16 tbs)
  Salt 2 Teaspoon
  Peppercorns 6
  Frozen peas 10 Ounce
  Pimiento 1
  Flour 2 Cup (32 tbs)
  Shortening 1⁄3 Cup (5.33 tbs)
  Milk 2⁄3 Cup (10.67 tbs)

Simmer chicken with water, celery tops, 1 teaspoon salt, and peppercorns in kettle 1 hour, or until tender.
Remove from broth and let cool until easy to handle.
Strain broth into 4-cup measure; add water, if needed, to make 3 cups.
Make Curry Cream Sauce.
Slip skin from chicken, then remove meat from bones.
(It comes off easily while still warm.) Cut into bite-size pieces; toss with peas, pimiento, and 2 cups of Curry Cream Sauce in medium-size bowl.
Set aside for Step 5.
(Save remaining sauce to reheat and serve over pie.) 4.
Sift flour and 1 teaspoon salt into medium-size bowl; cut in shortening with pastry blender until mixture is crumbly; stir in milk with a fork just until dough holds together.
Turn out onto lightly floured pastry cloth or board; knead lightly 5 or 6 times.
Roll out 2/3 of dough to a rectangle, 16x12; fit into a baking dish, 10x6x2.
Spoon filling into shell.
Roll out remaining pastry to a rectangle about 14x7; cut into 9 long strips, each about 3/4 inch wide, with knife or pastry wheel.
Lay 5 strips lengthwise over filling.
Halve remaining 4 strips; weave across long strips to make a crisscross top.
Trim overhang to 1 inch; fold under; flute.
Bake in hot oven (400°) 20 minutes; reduce heat to moderate (350°).
Bake 25 minutes longer, or until golden.
Cut into 6 servings.
Serve with remaining hot Curry Cream Sauce.
CURRY CREAM SAUCE: Melt 6 tablespoons (3/4 stick) butter or margarine over low heat in medium-size saucepan.
Stir in 6 tablespoons flour, 1 teaspoon salt, 1 teaspoon curry powder, and 1/8 teaspoon pepper.
Cook, stirring all the time, just until mixture bubbles.
Stir in 3 cups chicken broth slowly; continue cooking and stirring until sauce thickens and boils 1 minute.
Stir in 1 tall can evaporated milk.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4785 Calories from Fat 2530

% Daily Value*

Total Fat 282 g434.1%

Saturated Fat 79.2 g395.9%

Trans Fat 9 g

Cholesterol 1035.6 mg345.2%

Sodium 5307.6 mg221.2%

Total Carbohydrates 245 g81.8%

Dietary Fiber 22.7 g90.7%

Sugars 26.8 g

Protein 300 g600.3%

Vitamin A 203.7% Vitamin C 220.9%

Calcium 47.5% Iron 164.8%

*Based on a 2000 Calorie diet


Crisscross Chicken Pie Recipe