Country Chicken Pie
|Broiler fryer||3 1⁄2 Pound|
|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)|
|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 (400Â°) 40 minutes, or until pastry is golden.