Sister Clymena's Chicken Pie

Western.Chefs's picture

Sep. 16, 2011

Ingredients

Double crust pie pastry 1
Broiler fryer chicken 6 Ounce , quartered (2 In Number Of 3 Pounds Each)
Salt 1 1/2 Teaspoon
Heavy cream 2 3/4 Cup (44 tbs)
Eggs 3 Large
Chopped yellow onion 1 Cup (16 tbs)
Minced parsley 1/3 Cup (5.33 tbs)
Finely chopped chervil/1 teaspoon dried chervil leaves 1/4 Cup (4 tbs)
Black pepper 1 1/2 Teaspoon
Sugar 3/4 Teaspoon
Unsalted butter/Margarine 1/2 Cup (8 tbs) (1 Stick)
Fresh mushrooms 1 Pound , finely chopped to 6 cups
All purpose flour 1/4 Cup (4 tbs)
Whole milk 1/2 Cup (8 tbs)

Directions

1. Prepare the pastry, roll tightly in plastic wrap, and chill. In an 8-quart stockpot, place the chicken, enough cold water to cover, and 1/2 teaspoon of the salt. Cover and bring to a boil over high heat. Lower the heat and simmer for 1 hour or until the chicken is fork-tender. When cool enough to handle, remove the skin and bones and cut the meat into bite-size chunks. Reserve the cooking liquid.

2. In a large bowl, whisk 2 cups of the cream, the eggs, 1/2 cup of the onion, the parsley, chervil, 1 teaspoon of the pepper, 1/2 teaspoon of the sugar and 1/2 teaspoon of the remaining salt. Stir in the chicken and 1/4 cup of the cooking liquid.

3. Preheat the oven to 425°F. On a lightly floured surface, roll out 1/2 of the dough; fit into a 12-inch deep dish pie plate. Fill with the chicken mixture. Roll out the remaining dough and place over the filling, crimping the edges. Cut a few steam holes in the top. Bake for 40 minutes or until golden brown.

4. To prepare the mushroom sauce: In a 12-inch skillet, melt the butter over moderate heat. Add the mushrooms and remaining 1/2 cup of onion and saute for 8 minutes or until tender. Add the flour and cook until bubbly. Whisk in the remaining 3/4 cup of cream, the milk, 1/2 cup of the chicken cooking liquid, and the remaining 72 teaspoon each of salt and pepper and 1/4 teaspoon of sugar. Cook, stirring, •for 4 minutes or until slightly thickened. Serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 570Calories from Fat 448

 % Daily Value*

Total Fat 51 g78.5%

Saturated Fat 29 g145%

Trans Fat 0 g

Cholesterol

Sodium 452 mg18.83%

Total Carbohydrates 20 g6.7%

Dietary Fiber 2 g8%

Sugars 6 g

Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet