Old Fashioned Chicken Pie
|Water||2 Cup (32 tbs)|
|Sliced carrots||2 Cup (32 tbs)|
|Frozen peas||10 Ounce (1 Package)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Biscuit mix||1 1⁄2 Cup (24 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Sesame seeds||2 Teaspoon|
Place chickens in a large heavy kettle or Dutch oven; add 2 cups water, salt, pepper and carrots.
Heat to boiling; reduce heat; cover; simmer 45 minutes.
Add peas; simmer 15 minutes longer, or until chicken is tender.
Remove chicken to a bowl to cool.
Skim fat from chicken broth vegetable mixture; reserve 2 tablespoons fat.
Melt butter or margarine with reserved chicken fat in a medium size saucepan; stir in flour; cook, stirring constantly, just until bubbly.
Stir in chicken broth vegetable mixture; continue cooking and stirring until gravy thickens and bubbles 1 minute.
When chickens are cool enough to handle, pull off skin and slip meat from bones; cut meat into bite size pieces; stir into gravy; pour into an 8 cup baking dish, 8x8x2.
Combine biscuit mix and sour cream in a small bowl; stir to form a stiff dough; turn out onto a lightly floured board; knead a few times; roll out dough to 1/4 inch thickness ; trim to make an 8 1/2 inch square; cut into 8 strips, each about one inch wide.
Using 4 of the strips, make a lattice design on top of the chicken mixture, spacing evenly and attaching ends firmly to edges of the dish.
Place remaining strips, one at a time, on edges of dish, pinching dough to make a stand up rim; flute rim. (Or, roll out dough to a 9 inch square and place over chicken mixture; turn edges under, flush with rim; flute to make a stand up rim. Cut slits near center to let steam escape.)
Combine egg with 1 tablespoon water in a cup; mix with a fork until well blended; brush mixture over strips and rim; sprinkle with sesame seeds.
Bake in hot oven (400Â°) 30 minutes, or until chicken mixture is bubbly hot, and crust is golden.
Serving size: Complete recipe
Calories 8464 Calories from Fat 4785
% Daily Value*
Total Fat 533 g819.6%
Saturated Fat 174.1 g870.3%
Trans Fat 0 g
Cholesterol 2642.1 mg880.7%
Sodium 7014.6 mg292.3%
Total Carbohydrates 291 g96.9%
Dietary Fiber 30.9 g123.6%
Sugars 45.8 g
Protein 595 g1190.7%
Vitamin A 1062.1% Vitamin C 190.8%
Calcium 121.2% Iron 258.3%
*Based on a 2000 Calorie diet