Crisscross Chicken Pie
|Broiler fryer||3 Pound|
|Water||3 Cup (48 tbs)|
|Celery tops||1 Cup (16 tbs)|
|Frozen peas||10 Ounce|
|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 (400Â°) 20 minutes; reduce heat to moderate (350Â°).
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.