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Country Chicken Pie

Chicken.Maximus's picture
  Broiler fryer 3 1⁄2 Pound
  Celery 1 Tablespoon
  Salt 2 1⁄2 Teaspoon
  Instant minced onion 1 Tablespoon
  Water 2 1⁄2 Cup (40 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Flour 1⁄2 Cup (8 tbs)
  Pepper 1⁄8 Teaspoon
  Mace 1 Dash
  Canned boiled onion 1 Pound
  Cooked ham 2 Cup (32 tbs)
  Canned pimientos 4 Ounce
  Pie crust mix 1⁄2 Cup (8 tbs)

Combine chicken, celery tops, 2 tea spoons of the salt, minced onion, and water in a kettle; 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 2 1/2 cups.
Pull skin from chicken and take meat from bones; dice meat.
Melt butter or margarine in a large saucepan; blend in flour, remaining V2 teaspoon salt, pepper, and mace.
Cook, stirring constantly, just until bubbly.
Stir in the 2 1/2 cups chicken broth; continue cooking and stirring until sauce thickens and boils 1 minute; remove from heat.
Stir in onions, diced chicken, ham, and pimientos; spoon into a shallow 10-cup baking dish.
Keep hot in oven while mixing pastry.
Prepare piecrust mix, following label directions, or make pastry from your own single-crust recipe.
Roll out on a lightly floured pastry cloth or board to a rectangle or round 1 inch larger than baking dish; cut several slits in center to let steam escape.
Place over chicken mixture in baking dish; trim overhang to V2 inch; turn edge under, flush with rim; flute edge all around.
Bake in hot oven (400°) 40 minutes, or until pastry is golden.

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Country Chicken Pie Recipe